Míša Řezy (Czech Quark and Chocolate Squares)
A nostalgic Czech three-layer sheet cake: a cocoa sponge, a sweetened tvaroh cream, and a soft chocolate ganache, cut into squares.
Servings 12 pieces
Calories 415kcal
Ingredients
Cocoa sponge cake:
- 3 medium eggs at room temperature
- ½ cup granulated sugar
- 3 Tablespoons neutral oil sunflower or canola
- 3 Tablespoons water at room temperature
- ¾ cup all-purpose flour
- 3 Tablespoons dark cocoa powder unsweetened
- 1 ¼ teaspoon baking powder
- 1 pinch salt
White quark cream:
- 1 ½ sticks unsalted butter softened at room temperature
- ¾ cup powdered sugar
- 1 ⅓ pounds tvaroh cheese full-fat, at room temperature
- 1 teaspoon vanilla extract
- 1 Tablespoon rum optional
Chocolate topping:
- ½ cup heavy cream
- 5 ounces semisweet chocolate finely chopped
Instructions
- Line the pan with parchment and heat the oven to
360 °F - Whip 3 medium eggs and ½ cup granulated sugar with the wire whisk until pale and fluffy, about 5 minutes. On low speed, mix in 3 Tablespoons neutral oil and 3 Tablespoons water.
- Sift ¾ cup all-purpose flour, 3 Tablespoons dark cocoa powder, 1 ¼ teaspoon baking powder, and 1 pinch salt. Mix into the egg foam on the lowest speed (or fold by hand), a third at a time, just until no streaks remain. Spread evenly in the pan.
- Bake 10 to 13 minutes, until a toothpick comes out clean. Cool completely in the pan.
- With the flat beater, cream 1 ½ sticks unsalted butter and ¾ cup powdered sugar until light, 5 to 8 minutes. Beat in 1 ⅓ pounds tvaroh cheese a spoonful at a time, then 1 teaspoon vanilla extract and 1 Tablespoon rum. Beat just until smooth.
- Spread the cream over the cooled base. Chill 30 minutes (or 15 to 20 minutes in the freezer).
- Bring ½ cup heavy cream just to a boil. Off the heat, add 5 ounces semisweet chocolate; let stand 1 to 2 minutes, then stir gently until smooth. Cool 5 to 10 minutes to thicken.
- Pour the ganache over the cream and smooth. Chill 2 hours or overnight, until set.
- Cut into squares with a knife dipped in hot water and wiped dry between cuts.
Notes
- Makes about 12 squares in a 9×13-inch (23×33 cm) pan.
- Oven: temperatures are for a conventional (non-fan) oven; for convection, lower by 25°F.
- Tvaroh: use firm, full-fat tvaroh or farmer's cheese, at room temperature. Not cream cheese or a soft/low-fat cheese, or the cream layer will not slice.
- Have the butter and tvaroh at room temperature; do not overbeat the cream (it can split).
- Chocolate: use a chopped baking bar, not chips.
- Make-ahead: best a day ahead; it firms up overnight.
- Storage: keep in the pan, covered, refrigerated, up to 4 days.
Nutrition
Calories: 415kcal | Carbohydrates: 30g | Protein: 10g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 271mg | Potassium: 124mg | Fiber: 2g | Sugar: 21g | Vitamin A: 566IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg