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Chocolate cake with quark and coconut balls
Chocolate sponge cake baked around quark and coconut balls, visible as white dots when sliced, and topped with chocolate glaze. Serves 10.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 30–40 min
- Total time
- 1 hr
- Temperature
- 180 °C (350 °F)
- Servings
- 10 servings
- Difficulty
- Medium
This chocolate cake with quark (farmer's cheese) and coconut balls bakes all at once: balls made with quark, egg yolks, sugar, potato starch, and coconut are arranged in a cake pan and covered with chocolate sponge batter. When sliced, the dark cake reveals white dots inside.
Once cooled, the cake is topped with a chocolate glaze made with cream.
Ingredients
Quark balls
Chocolate batter
Glaze
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Instructions
Tip: tap a step to mark it as done.
Make the quark balls
Combine the quark with the sugar, potato starch, coconut, and egg yolks and mix well. With wet hands, shape into balls about the size of a walnut. Line a 21–22 cm cake pan with parchment paper and arrange the balls in it.
Make the batter
Beat the egg yolks with some of the sugar and the vanilla sugar, then stir in the melted chocolate. Mix the flour with the potato starch, baking powder, and cocoa powder, then gradually add to the yolk mixture. Beat the egg whites with the remaining sugar until stiff peaks form, then gently fold them into the batter.
Bake the cake
Pour the batter over the balls in the pan and bake at 180 °C (350 °F) for 30–40 minutes. Let cool.
Add the glaze
Melt the chocolate with the cream and 1 tsp of oil, then pour the glaze over the cooled cake.
Tip: Leave space between the balls and keep them away from the sides of the pan so the batter can surround them completely. Pour the batter slowly so the balls stay in place.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 243 kcal
- Protein
- 8.7 g
- Carbohydrates
- 27 g
- of which sugars
- 17 g
- Fat
- 12 g
- of which saturates
- 7.3 g
- Fiber
- 2.2 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Čokoládová torta s tvarohovo-kokosovými guľkami
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