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🍰 No-Bake Strawberry Chocolate Cake

463 kcal · 30 min · 4 servings

Ingredients

• 300 g dark chocolate
• 75 g coconut oil
• 100 ml whipping cream
• 75 g chopped hazelnuts
• 750 g strawberries
• 400 g quark
• 1 tbsp lemon juice
• 100 g powdered sugar
• 400 ml whipping cream
• 2 packets cream stabilizer
• 2 tbsp sliced hazelnuts
• powdered sugar (for dusting)

Instructions

1. 1. Roughly chop the chocolate.
2. 2. Place a pot with some water on the stove and heat it until it is hot but not boiling.
3. 3. Place a heatproof bowl over the pot so that it does not touch the water.
4. 4. Add the chopped chocolate, coconut fat, and cream to the bowl.
5. 5. Stir the mixture constantly until everything is melted and smooth.
6. 6. Remove the bowl from the heat.
7. 7. Fold the nuts into the chocolate cream.
8. 8. Line a springform pan with baking paper.
9. 9. Fill the springform pan with the chocolate cream.
10. 10. Smooth the surface.
11. 11. Place the pan in the refrigerator for at least 3 hours.
12. 12. Wash the strawberries.
13. 13. Remove the green stems.
14. 14. Dry the strawberries with a kitchen towel.
15. 15. Stir the quark until smooth with the lemon juice and powdered sugar.
16. 16. Whip the cream stiffly with the cream stabilizer.
17. 17. Stir half of the whipped cream into the quark cream.
18. 18. Gently fold in the remaining whipped cream.
19. 19. Arrange about half of the strawberries on the chocolate base.
20. 20. Spread the quark cream loosely over the strawberries.
21. 21. Top the cake with the remaining strawberries.
22. 22. Sprinkle the cake with the hazelnuts.
23. 23. Dust the cake with powdered sugar.
24. 24. Serve the cake.

Nutrition per serving

• kcal: 463
• Protein: 9 g · Fett/Fat: 35 g · Carbs: 29 g