LINDT Excellence 70%
Preheat the oven to 180°C. Mix the eggs and the sugar in a bowl and whisk for about 5 minutes until foamy. Add the chocolate powder to the flour and mix together with the melted chocolate. Fold into the foamy mixture. Fill the heart form with the chocolate biscuit dough and place in the oven for approx 20 minutes. Leave the biscuit to cool in the cake form.
For the cream, soften the gelatine leaves in cold water for five minutes. Warm the milk with the vanilla pod seeds. Squeeze the gelatine, put them in the milk to dissolve and then mix into the quark. Add a pinch of salt to the egg white and whisk until stiff. Whilst whisking, gradually add the sugar to the egg white. Fold in the creamy whipped cream followed by the foamy egg mixture into the vanilla-quark mixture. Spread the mousse onto the biscuit base and put into the refrigerator for approx 2 hours.
Put the frozen raspberries into a cooking pot and add 50ml water. Gently simmer for 10 minutes. Pour the raspberry juice through a fine sieve into a bowl. Soften the gelatine leaves in cold water for five minutes, squeeze them and dissolve in the warm raspberry juice.
Place the fresh raspberries on top of the quark cream, pour over the raspberry juice and put into the refrigerator for another hour. Using a knife, carefully remove the cake from the form.