Ingredients

For the base:
Approx. 150 g cocoa biscuits (e.g. from Leibniz or Wikana)
120 g butter

For the cream:
600 g quark
350 ml whipped cream
300 g cooking chocolate
rum to taste

For the chocolate icing:
150 ml whipped cream
150 g cooking chocolate

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preparation

1. First grind the cocoa cookies into powder in the stand mixer and add melted butter. Then mix everything into a homogeneous mass and spread it on the baking paper-lined base of the cake tin.
Spread evenly and refrigerate until the cream is ready.

2. Next, stir the 200 ml of cream until stiff and add the quark previously mixed with melted and slightly cooled chocolate. Mix with a spatula.
The cream can be refined with rum to taste, I only added a few tablespoons. But you can also use rum essence if children also eat the d

3. You can also sweeten the cream with powdered sugar, but for me the chocolate was sweet enough.
Now spread the chocolate cream on the biscuit base and smooth it out. Whip the rest of the cream and pour it onto the cream.

4. Let it set in the fridge and finally cover it with chocolate icing.

5. Now for the glaze, heat the whipped cream, add the chocolate broken into pieces and let it melt while stirring. Serve the cake cooled.