Plum Crunch Cake

Ingredients

• 80 g dark chocolate (at least 70% cocoa)
• 50 g unsweetened cornflakes
• 8 sheets red gelatin
• 500 g plums
• 1 sprig rosemary
• 60 g liquid honey (4 Tbsp)
• 200 ml red grape juice
• 250 g low‑fat quark
• 100 g yogurt (1.5% fat)

Instructions

1. 1.

   Coarsely chop the chocolate, place it in a bowl and melt it over a warm water bath or in the microwave.

2. 2.

   Crush the cornflakes coarsely, add them to the melted chocolate and stir until all flakes are coated.

3. 3.

   Line the bottom of a small springform pan (18 cm diameter) with parchment paper, pour in the cornflake mixture, spread evenly and let cool until the chocolate sets completely.

4. 4.

   Meanwhile soak the gelatin sheets in cold water.

5. 5.

   Wash, halve, pit and chop the plums; wash the rosemary and shake dry.

6. 6.

   Boil the plums with rosemary, honey and grape juice in a pot. Reduce heat and simmer gently until the plums are soft. Let cool slightly and remove the rosemary.

7. 7.

   Squeeze out excess water from the gelatin, add it to the still warm plum mixture and stir to dissolve. Roughly puree with an immersion blender and let cool completely.

8. 8.

   Beat the quark and yogurt with a hand mixer until creamy, then mix in two‑thirds of the plum purée.

9. 9.

   First spread the plum‑quark cream onto the base, then layer the remaining fruit purée on top and smooth each layer.

10. 10.

    Create a marble pattern with a fork and chill the cake for about 4 hours.