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INSTRUCTIONS
Preheat the oven to 180 degrees top/bottom heat. Line the bottom of a 24 cm springform pan with baking paper.
Crumble the butter biscuits very finely. Melt the butter. Mix in a bowl with the cocoa powder. Spread on the bottom of the springform pan and press down lightly.
Step 2- the curd mixture
Briefly mix the quark with the sour cream, eggs, sugar, pudding powder and egg liqueur. Spread over the base of the tin.
Step 3- Baking
Bake the cake for 60 minutes. Then turn off the oven, open the door slightly and let the cake rest for another 30 minutes. Then let it cool completely at room temperature.
Step 4- the topping
Whip the cream with the cream stiffener. Spread on the cold cake. Use a teaspoon to make small hollows and fill with a little egg liqueur. Sprinkle with grated chocolate.
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