Delicious redcurrant custard cakes served with coffee sauce, paired with Eilles Kaffee Caffè Crema packaging.
Coffee Dessert

Currant quark casserole with coffee and chocolate sauce

Prepared with

EILLES KAFFEE RÖSTMEISTER Caffè Crema

1000 g Whole bean
Eilles Kaffee Röstmeister Caffè Crema, a balanced blend of nutty flavours in a stylish blue packaging.
Difficulty Medium
Preparation time 25 minutes
Diet Vegetarian

Ingredients

Servings 4

Anzahl Zutat
100 ml EILLES KAFFEE RÖSTMEISTER Caffè Crema (French Press)
75 g Dark chocolate
1 teaspoon Cornstarch
100 ml Cream

for decoration

Anzahl Zutat
1-2 TABLESPOONS Powdered sugar

Casserole

Anzahl Zutat
175 g red currants
60 g very soft butter
50 g Powdered sugar
1 packet Bourbon vanilla sugar
1 pinch Salt
1 TSP grated organic orange peel
2 Egg (size M)
150 g Low-fat quark
150 g Sour cream
2 TABLESPOONS Cornstarch

Step by steps Preparation

  1. 1.Step

    Ingredients Chocolate, cornflour, cream, EILLES KAFFEE RÖSTMEISTER Caffè Crema
    Chop the chocolate for the coffee and chocolate sauce. Mix the cornflour with 2 tablespoons of cream. Heat the extra strong EILLES KAFFEE RÖSTMEISTER Caffè Crema with the remaining cream, add the chocolate and melt while stirring. Stir in the cornflour and add to the sauce. Simmer for 1 minute. Leave the sauce to cool in a cold water bath.

  2. 2.Step

    Ingredients Currants
    To make the casserole, wash the currants and drain in a sieve. Set a few stems aside for decoration. Pluck the remaining fruit from the stems with a fork. Preheat the oven to 180°C.

  3. 3.Step

    Ingredients Butter, powdered sugar, vanilla sugar, salt, orange and orange zest, eggs, quark, sour cream, cornflour
    Mix together the butter, powdered sugar, vanilla sugar, salt and orange zest. Stir in the eggs one at a time. Add the quark, sour cream and cornflour and stir in. Pour the mixture into 4 greased ramekins (8 cm). Bake in the preheated oven on the 2nd shelf for approx. 25-30 minutes.

  4. 4.Step

    Ingredients Powdered sugar
    Dust the casserole with a little powdered sugar. Decorate with redcurrant buds and serve with the sauce.