Chocolate cheese cream cake

Time

Preparation time: 20 min.
Cooking or baking time: 50 min.
Total preparation time: 1 hr. 10 min.

This chocolate cheese cream cake is not for the calorie-conscious!

Grease a springform pan and preheat the oven to 190 degrees.
Stir the eggs and sugar in a bowl until the mixture is creamy and looks twice as much.
Then stir in the oil and the orange juice slowly on a small scale (hand mixer).
Mix the cocoa, flour and baking powder and stir in briefly.
Pour the dough into the springform pan and bake on the second rack in the oven for about 50 minutes.
After 20 minutes cover with aluminum foil so that the surface does not become too dark or burns. (Rods sample)
After baking, allow the cake to cool well.
After cooling, loosen the springform edge, cut the cake horizontally and place the lower part on a cake plate. The upper part is placed on a suitable base.

First, soak 12 sheets of gelatine in cold water.
Now 200 g of dark chocolate are broken into pieces and melted in 1/4 l of milk.
Dissolve the well-expressed gelatin in the chocolate milk.
Mix 500 g quark with 100 g sugar for a short time and stir a few spoonfuls of this mixture into the chocolate milk and then stir the chocolate milk into the curd cheese.
Cool the chocolate quark mixture in a cold water bath until just before gelling.
Whip up 600 g of cream and bring it under the chocolate quark mixture.

Brush the bottom of the bottom of the cake with approx. 200 g of nut nougat cream, put a cake ring on top and spread the chocolate quark cream on top.
Leave to stand in the refrigerator for about 1 hour and then place the top of the cake on the cake.
Cool the cake well for at least 2 hours and dust with icing sugar.
Or as I did: I have the cake with 200 ml of whipped cream and sprinkled with hazelnut brittle sprinkled.

Without cooling time, this cake takes about 1 hour and 10 minutes.