Chocolate Cake with Crumb Topping

Ingredients

• 275 g spelt flour (Type 1050)
• 50 g cocoa powder
• 160 g butter
• 150 g agave syrup
• 5 eggs
• 1 vanilla pod
• 500 g low‑fat quark
• 500 g Yogurt (3.5% fat)
• 3 packets chocolate pudding mix (for cooking)
• 1 packet baking powder
• 3 tbsp ground hazelnuts
• powdered erythritol sugar for dusting

Instructions

1. 1.

   Knead flour, cocoa, butter, 80 g agave syrup and one egg quickly into a smooth shortcrust dough. Wrap in plastic wrap and chill for about 30 minutes.

2. 2.

   Roll out three‑quarters of the dough thinly and line a springform pan with it, lifting a rim. Chill the remaining dough.

3. 3.

   For the filling slit the vanilla pod lengthwise and scrape out the seeds. Whisk together vanilla seeds, quark, yogurt, pudding mix, baking powder and the rest of the agave syrup until smooth. Beat in the remaining eggs. Pour the quark mixture into the springform pan and spread evenly.

4. 4.

   Process the leftover dough with hazelnuts to make crumbs. Sprinkle the crumbs over the filling. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) on the lower third of the rack for 50–60 minutes, checking with a skewer. After half the baking time cover with foil so it doesn’t darken too much. Remove and let cool. Dust with powdered erythritol sugar before serving.