Chocolate Layered Dessert with Berries

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Chocolate Layered Dessert with Berries

Chocolate Layered Dessert with Berries - Sour berries and creamy chocolate make this dessert decadent!

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Health Score:
6,0 / 10
30 min.
ready in 1 hr 30 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie375 kcal(18 %)
Protein12 g(12 %)
Fat15 g(13 %)
Carbohydrates46 g(31 %)
Sugar added20 g(80 %)
Roughage4.7 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.3 mg(11 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.1 mg(7 %)
Folate38 μg(13 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C9 mg(9 %)
Potassium586 mg(15 %)
Calcium104 mg(10 %)
Magnesium80 mg(27 %)
Iron6.1 mg(41 %)
Iodine6 μg(3 %)
Zinc1.5 mg(19 %)
Saturated fatty acids8.7 g
Uric acid11 mg
Cholesterol88 mg


200 grams frozen mixed berries (raspberries, currants, blueberries)
2 eggs
110 grams sugar
1 pinch salt
60 grams Pastry flour
1 heaping Tbsp cornstarch (20 grams)
1 Tbsp cocoa powder (15 grams)
1 Tbsp powdered sugar (10 grams)
1 Tbsp Rum (or 1 tablespoon of water with 2 drops of rum flavoring)
120 grams Dark chocolate
100 milliliters Whipped cream
100 grams Yogurt (low-fat)
200 grams Quark
1 Tbsp dark Chocolate shaving (20 grams)
How healthy are the main ingredients?
sugarWhipped creameggsalt

Preparation steps


Thaw the berries. For the cake, separate the eggs. Mix the yolks with 40 grams (approximately 2 tablespoons) sugar until fluffy. Beat the egg whites with 1 pinch of salt until stiff and sprinkle in 40 grams (approximately 2 tablespoons) of sugar. Continue beating until the mixture shines and forms stiff peaks.


Fold the egg whites into the egg yolk mixture. Mix flour with starch and cocoa powder, sift over the eggs and carefully fold into the mixture. Pour the batter into a springform pan (20 cm diameter) (approximately 8 inches) lined with baking paper. Smooth and bake in a preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F or 325°F for convection) for approximately 35 minutes. Remove and let cool, then cut into 1 cm (approximately 1/2 inch) cubes.


Meanwhile, mix the berries with powdered sugar and rum and marinate for 30 minutes.


For the cream, chop the chocolate and melt over a hot water bath. Remove from heat and let cool.


Whip the cream. Stir the yogurt with the quark, the remaining sugar, and the melted chocolate. Fold in the whipped cream.


Distribute 1/3 of cake cubes into 6 glasses and cover with 1/3 of the berries. Spread half of the chocolate cream on top. Add another 1/3 of the cake cubes and berries. Cover with the remaining cream. Garnish with cake cubes and berries, sprinkle with grated chocolate and refrigerate for 30 minutes, then serve.