- 75 g Butter
- 10 Digestive Biscuits
- 250 g Quark
- 500 g Cream Cheese
- 2 Eggs
- 80 g Caster Sugar
- 200 g Dark Chocolate
- 200 g Raspberries
- 3 tbsp Caster Sugar
Heat the oven to 175 °. Crush the biscuits. Melt the butter and stir in the biscuit crumbs.
Press out the crumb mixture into the bottom of a tin with a removable edge, about 26 cm in diameter. Bake in the middle of the oven for about 7 minutes.
Whisk together the quark, cream cheese, sugar and eggs to a smooth batter. Break the chocolate into pieces and melt it in the microwave or over the water bath.
Take about 1 cup of batter and stir in the chocolate using a whisk. Continue the same with the rest of the batter until everything is well-mixed.
Pour the chocolate mixture into the tin and bake for another 35-40 minutes. Turn off the oven, but let the cake stand for about 20 minutes with the door open. This is to prevent it from cracking.
Let the cake cool completely before serving. Mix the ingredients for the raspberry sauce. Decorate with raspberries and mint leaves."