Ingredients:
For the base:

Approx. 150 g cocoa biscuits (e.g. from Leibniz or Wikana)
120 g butter

For the cream:

600 g quark
300 ml whipped cream
Rum to taste

For the chocolate glaze:

150 ml whipped cream
200 g cooking chocolate
Bonbon chocolate

Preparation:

1. First grind the cocoa biscuits into powder in a blender and add melted butter. Mix everything into a homogeneous mass and spread on the bottom of the cake tin lined with baking paper.

Smooth it out and put it in the fridge until the cream is ready.

2. Next, stir the cream until stiff and add the quark.
3. 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 are eating the dessert.

You can also sweeten the cream with powdered sugar, but for me the chocolate was sweet enough.

4. Now spread the cream on the biscuit base and smooth it out. Leave to set in the fridge and then cover with chocolate icing.
5. Now for the icing, heat the whipped cream, add the chocolate broken into pieces and