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 icing:
150 ml whipped cream
200 g cooking chocolate
bonbon chocolate
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Preparation
1. First grind the cocoa cookies into powder in the stand mixer and add melted butter. Mix everything into a homogeneous mass and spread on the baking paper-lined base of the cake tin.
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