Buy all ingredients right below the recipe
INGREDIENTS
- 300 g wholemeal plain spelt flour
- 60 g butter (melted)
- 60 g cane sugar
- 3 eggs size M
- 1 tablespoon vanilla extract
- 1 packet baking powder (12 g)
- 1000 ml semi-skimmed milk
- 1 tablespoon Dutch cocoa
- 50 g cocoa pudding powder
- 400 g semi-skimmed quark
- 3 tablespoons honey
- 40 g desiccated coconut
- 60 g finely grated quality dark chocolate (75% cocoa)
- 220 ml almond milk (semi-skimmed cow's milk can also be used)
YOU WILL ALSO NEED
- Baking paper
INSTRUCTIONS
- 1First, preheat the oven to 180–185 °C, prepare a baking sheet (20 cm × 30 cm) and line it with baking paper.
- 2In a large bowl, combine flour, almond milk, butter, sugar, eggs, vanilla extract, and baking powder and work into a smooth dough. Then transfer it to the prepared baking sheet and bake for 30–35 minutes at 180–185 °C.
- 3Meanwhile, in a large saucepan over medium heat, warm the semi-skimmed milk, add cocoa and pudding powder, mix everything thoroughly with a whisk, and stirring constantly, cook over medium heat for 5–6 minutes from boiling point. Then turn off the heat and wait for the cake base to finish baking.
- 4Spread the finished cocoa pudding onto the still hot cake base and let everything cool and set for at least 1.5–2 hours. Then, in a bowl, mix quark with honey and spread this mixture over the set pudding.
- 5Finally, sprinkle the quark layer with coconut and finely grated chocolate and let it rest in the cold for at least 1 more hour. After resting, cut into individual slices and serve.
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The author of the photograph is Marie Bartošová