for 12 pieces

Chocolate

200 g

white chocolate, finely chopped

Sponge mixture

200 g	butter, soft
150 g	sugar
¼ tsp	salt
3	eggs
250 g	half-fat quark
400 g	rhubarb, cut into slices approx. 1 cm wide
300 g	white flour
200 g	coconut flakes
2 tsp	baking powder

To bake

150 g

white chocolate (e.g. white chocolate bunny), halved lengthwise, ½ finely chopped

How it's done

Chocolate

Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, set aside.

Sponge mixture

Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the quark and chocolate, mix in the rhubarb.

Mix the flour, dessicated coconut and baking powder, stir into the sponge mixture, transfer to the prepared tin.

To bake

Approx. 65 mins. in the lower half of an oven preheated to 180°C, cover the cake with foil after approx. 45 mins. Melt the chopped chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth. Remove the cake from the oven, spread with the melted chocolate, place half of the bunny on top and bake for a further 2 minutes. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely.

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