Chocolate and Nut Cake

Preparation/cooking time: ca. 35m + Bake: ca. 55m + Refrigerate: ca. 30m

For 16 pieces

Nutritional Information

Contains 359 Kcal


  • 2.5 dl coffee hot
  • 200 g butter, cut into pieces
  • 0.5 tsp. cinnamon
  • 300 g white flour
  • 175 g sugar
  • 150 g dark chocolate, coarsely chopped
  • tbsp. icing sugar to dust
  • 150 g 3/4-fat quark
  • 0.5 bag baking powder
  • 2 pinches salt
  • 4 eggs
  • 200 g ground almonds

View these products


  • Pour the coffee into a large measuring jug, add the butter, melt and allow to cool. Stir in the eggs.
  • Lightly toast the almonds over a medium heat in a wide-bottomed pan, stirring, then allow to cool completely in a bowl. Stir in the flour and remaining ingredients including the salt. Stir in the coffee & butter liquid little by little, stirring. Spoon the mixture into the prepared tin.
  • Bake for approx. 55 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove it from the tin and leave to cool on a rack.
  • Combine the quark and icing sugar.
  • With a sharp knife, cut into the cake diagonally towards the middle all around, starting approx. 1 cm from the edge. Remove the 'inner section'. Coat the cut surfaces of the cake with the quark filling, replace the 'inner section' and press down lightly. Dust the surface with icing sugar.

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines


There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home