Chocolate and nut cake
Ingredients
- Coffee mixture
- 2.5 dl coffee, hot
- 200 g butter, cut into pieces
- 4 eggs, beaten
- Cake batter
- 300 g white flour
- 200 g ground almonds, toasted
- 150 g dark chocolate, roughly chopped
- 175 g sugar
- 0.5 parcel baking powder
- 0.5 tsp cinnamon
- 2 pinches salt
- Filling
- tbsp icing sugar to dust
- 150 g 3/4-fat quark
- Utensils
- Loaf tin measuring approx. 30 cm, fully lined with baking paper
Total time: 2hr
Preparation Time: 35m
Servings
For
16 piece
Nutritional Information
Contains 359 Kcal
Ingredients
- Coffee mixture
- 2.5 dl coffee, hot
- 200 g butter, cut into pieces
- 4 eggs, beaten
- Cake batter
- 300 g white flour
- 200 g ground almonds, toasted
- 150 g dark chocolate, roughly chopped
- 175 g sugar
- 0.5 parcel baking powder
- 0.5 tsp cinnamon
- 2 pinches salt
- Filling
- tbsp icing sugar to dust
- 150 g 3/4-fat quark
- Utensils
- Loaf tin measuring approx. 30 cm, fully lined with baking paper
Instructions
-
Coffee mixture
Pour the coffee into a measuring cup, add the butter, melt and leave to cool. Stir in the eggs. -
Cake batter
Mix the flour and remaining ingredients in a bowl. Gradually stir in the coffee mixture. Transfer the cake batter to the prepared tin. -
To bake
Approx. 55 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack. -
Filling
Combine the quark and icing sugar. Using a sharp knife, cut into the cake diagonally towards the middle all around, starting approx. 1 cm from the edge. Remove the inner section. Spread the quark mixture over the cut surfaces of the cake, replace the inner section and press down gently. Dust the surface with icing sugar.
