members recipes

Ingredients
Chocolate bottom
50 gram of margarine
250 gram quark (or another 100 gram of margarine)
1,5 dl cocoa powder
1 dl sugar
60 gram almonds, finely chopped
1 teaspoon baking powder
2 eggs
1,5 dl all purpose flour

Truffel
350 gram dark chocolate
3 dl cream
50 gram margarine
16 cookies/crackers

Blueberrycream:
3 dl cream (preferably with taste of vanilla)
2 dl blueberry

Decoration:
8 physalis
50 gram dark chocolate
30 gram mixed berries (example: strawberries, blackberries and raspberries )

Method
Preheat the oven to 175 C

Melt the butter on low heat. Whisk the eggs and sugar, add the quark and butter while whisking.
Mix the cocoa powder, fluor, baking powder and almonds in a bowl, add this mixture to the whisked eggs and stir gently.
Butter a round dish 24 cm in size (preferably with a baking paper in the bottom of the dish) and pour the cake mixture into it.
Cook in 20-25 minutes.

Truffle:

Melt the chocolate, butter and cream on low heat. Pour the mixture into a plastic bag/freezer bag and freeze for 30 minutes. Take the truffle out from the fridge and stir until smooth. Once again, freeze the truffle for another 30 minutes. Now mix the truffle together with the crushed cookies/crackers and put it back in the fridge until the truffle is hard (30 – 60 minutes).

Blueberry Cream:

Whisk the cream and add the blueberry. Stir until the cream turns purple, put it in a cold place.

When the truffle is ready and the chocolate bottom has cooled down, lay on the truffle on the bottom. This might be a little difficult, but don’t give up!
Melt 50 gram of chocolate and dip the bottom of the berries and fruits in it, let cool on a baking sheet/paper. Now decorate the cake with these berries and fruits. To make them stick to the cake, simply use some of your melted chocolate as glue! :-)

Enjoy!