1 1/3 cups of all-purpose flour
3 tablespoons of granulated sugar
3 tablespoons of unsweetened cocoa powder
1/3 cup of melted butter or margarine
For the first filling
400 g of fresh quark cheese or ricotta
3/4 cup of granulated sugar
2 eggs
1 tablespoon of coffee or rum liquor
1 teaspoon of vanilla extract
For the second filling
240 g of sour cream
30 g of semisweet chocolate
For the third filling
1 1/2 tablespoons of instant coffee powder
2 tablespoons of boiling water
120 g of semisweet chocolate
4 eggs, separated
1/3 cup of granulated sugar
1 tablespoon of coffee or rum liquor
1/2 teaspoon of vanilla extract
1/2 cup of whipped cream
1 1/3 cups of all-purpose flour
3 tablespoons of granulated sugar
3 tablespoons of unsweetened cocoa powder
1/3 cup of melted butter or margarine
For the first filling
400 g of fresh quark cheese or ricotta
3/4 cup of granulated sugar
2 eggs
1 tablespoon of coffee or rum liquor
1 teaspoon of vanilla extract
For the second filling
240 g of sour cream
30 g of semisweet chocolate
For the third filling
1 1/2 tablespoons of instant coffee powder
2 tablespoons of boiling water
120 g of semisweet chocolate
4 eggs, separated
1/3 cup of granulated sugar
1 tablespoon of coffee or rum liquor
1/2 teaspoon of vanilla extract
1/2 cup of whipped cream
Grind the biscuits in a blender and mix with the sugar, cocoa powder, and melted butter or margarine
Place the dough in a 22 cm open mold and calk well at the bottom and sides
Bake in a moderate oven (170°C) for 10 minutes
Let it cool while preparing the first filling: place the quark cheese or ricotta in a large bowl and add granulated sugar gradually, beating well
Add the eggs one by one, beating after each addition
Add the liquor or rum, and vanilla extract
Pour into the baked mold with the dough
Bake in a moderate oven for about 30 minutes
Let it cool for 10 minutes
Cover with sour cream and sprinkle with semisweet chocolate (second filling)
Refrigerate
Make the third filling: dissolve coffee in boiling water and bring to a simmer in a water bath, but not boiling
Add the chocolate, stirring well until smooth
Beat the egg whites in a bowl at medium speed until thick
Add granulated sugar gradually, beating always
Add small amounts of the chocolate mixture to the eggs, beating well after each addition
Add the liquor or rum and vanilla extract
Whisk the egg yolks until stiff and carefully add to the cream
Remove from the refrigerator when ready to serve
Let it sit at room temperature for 12 hours.
