If necessary, prepare the chocolate cream the day before: break 300 g chocolate into pieces. Heat 400 g of cream. Melt the chocolate in it while stirring. Pour into two tall mixing bowls, cover and chill for 5-6 hours, preferably overnight.
Brush a cake plate with a little oil and place the rim of a springform pan (26 cm Ø) on top. Put the lady fingers in the freezer bag and crumble them with a cake roll. Break 200 g chocolate into pieces.
Melt with the butter in a hot water bath. Mix with the lady fingers. Spread the mixture into the rim of the mould and press down as a base. Chill for about 1 1⁄2 hours.
Mix mascarpone, quark, sugar and vanilla sugar with the whisks of the mixer. Sort the raspberries, wash and drain if necessary. Whip the chocolate cream briefly with the whisks of the mixer.
Spread a little mascarpone cream on the floor. Spread half the raspberries loosely on top. Spoon the rest of the mascarpone cream and chocolate cream onto it. Spread the rest of the raspberries between the cream again and again.
Smooth the surface. Chill the cake for about 2 hours.
Break 100 g of chocolate into pieces for the icing. Melt 100 g cream, chocolate and coconut fat in a small pot while stirring at low heat. Remove from the heat and allow to cool for 20-30 minutes.
Remove the cake from the edge of the mould. Spread the icing evenly over the cake. Chill for about 1 hour.