for 16 pieces

Coffee mixture

2 ½ dl	coffee, hot
200 g	butter, cut into pieces
4	eggs, beaten

Cake batter

300 g	white flour
200 g	ground almonds, roasted
175 g	sugar
150 g	dark chocolate, coarsely chopped
½ parcel	baking powder
½ tsp	cinnamon
2 pinch	salt

Filling

150 g	3/4-fat quark
2 tbsp	icing sugar
	icing sugar, to dust

How it's done

Coffee mixture

Pour the coffee into a measuring cup, add the butter, melt and leave to cool. Stir in the eggs.

Cake batter

Mix the flour and remaining ingredients in a bowl. Gradually stir in the coffee mixture. Transfer the cake batter to the prepared tin.

To bake

Approx. 55 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

Filling

Combine the quark and icing sugar. Using a sharp knife, cut into the cake diagonally towards the middle all around, starting approx. 1 cm from the edge. Remove the inner section. Spread the quark mixture over the cut surfaces of the cake, replace the inner section and press down gently. Dust the surface with icing sugar.

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