Instructions
1. Prepare the crust:
Crush the cocoa biscuits in a blender until finely ground. (Alternatively, place them in a freezer bag and crush with a rolling pin.)
Mix the crumbs with melted butter until evenly moistened.
Line a springform pan with parchment paper and press the mixture firmly onto the base with a spoon or your hands.
Chill for 20–30 minutes until set.
2. Prepare the cream:
Whip the heavy cream with a hand mixer until stiff peaks form (3–5 minutes).
In another bowl, smooth out the quark. If too thick, thin slightly with milk or yogurt.
Gently fold the whipped cream into the quark until smooth and airy.
Sweeten with powdered sugar to taste.
3. Assemble the cake:
Spread the cream evenly over the chilled biscuit crust.
Refrigerate for at least 3 hours, preferably overnight, until firm.
4. Prepare the glaze:
Heat the heavy cream in a saucepan until almost boiling.
Break the chocolate into pieces and stir into the hot cream until fully melted and smooth.
Pour the glaze over the cold cake and spread evenly.
Decorate with chocolate candies if desired.
5. Serve:
Chill well before slicing and serving. The cake tastes best after resting overnight, when the flavors have blended.
Enjoy your heavenly cocoa and quark cake!
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