preparation
1. First, grind the cocoa biscuits into powder in a blender and add melted butter. Mix everything together to form a homogenous mass and spread it on the bottom of the cake tin lined with baking paper.
Smooth it out and chill 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 glaze, heat the whipped cream, add the chocolate broken into pieces and let it melt while stirring.
Serve the cake cooled.
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