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Vlnkáč: Slovak chocolate and vanilla quark cake
Chocolate cake with alternating layers of cocoa batter and vanilla quark filling, baked at 180 °C (350 °F) for 30–40 minutes. Makes 1 pan.
Save on PinterestRecipe at a glance
- Prep time
- 5 min
- Cook time
- 30–40 min
- Total time
- 40 min
- Temperature
- 180 °C (350 °F)
- Servings
- 1 pan
- Difficulty
- Easy
Vlnkáč is a Slovak chocolate cake with alternating layers of cocoa batter and vanilla quark (farmer's cheese) filling. The batter is made with chocolate melted with butter, eggs beaten with sugar, and flour mixed with cocoa powder. The filling combines quark with an egg, sugar, and vanilla. The two mixtures are layered alternately in the pan, so they blend during baking and create waves when sliced. Bake for 30–40 minutes at 180 °C (350 °F).
Ingredients
Chocolate layer
Quark layer
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Instructions
Tip: tap a step to mark it as done.
Break the chocolate into pieces and melt with the butter. Beat the eggs with the sugar and salt, then combine with the chocolate mixture. Mix the flour with the cocoa powder and baking powder, then stir into the batter.
For the filling, mix the quark, egg, sugar, and vanilla. Spread a layer of chocolate batter in the bottom of the pan, top with quark filling, and continue alternating the layers. Bake at 180 °C (350 °F) for 30–40 minutes and serve.
Tip: For more pronounced waves, finish by drawing a skewer through both layers in winding lines, reaching all the way to the bottom of the pan. Let the cake cool before slicing.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 325 kcal
- Protein
- 8.0 g
- Carbohydrates
- 35 g
- of which sugars
- 23 g
- Fat
- 17 g
- of which saturates
- 10 g
- Fiber
- 1.7 g
- Salt
- 0.4 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: Vlnkáč – čokoládový koláč s tvarohovo-vanilkovou plnkou
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