Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Break the chocolate into pieces, dice the butter. Melt together in a hot water bath. Let cool down
Beat the eggs, 250 g sugar, 1 packet of vanillin sugar and salt with the whisk of the hand mixer for at least 5 minutes until frothy. Mix the flour, baking powder and cappuccino powder, sieve onto the egg foam and fold into the mixture. Fold in the melted chocolate
Paint into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 35 minutes. Let them cool down
Whip the cream until stiff, allowing the cream firmer to trickle in. Briefly mix quark, mascarpone, 50 g sugar and 2 sachets of vanillin sugar with the hand mixer. Fold in the cream. Spread on the cake base like a wave. Chill for approx. 2 hours.
Dust the cake with cocoa before serving. If necessary, dust with cocoa hearts using a heart template