Strawberry Chocolate Drip Cake with Yogurt Cream

Preheat the oven to 180°C conventional (160°C fan). Line a 24 cm springform pan with parchment paper

Beat eggs with sugar and a pinch of salt on high speed for about 7 minutes until thick and creamy. Mix flour, cocoa powder, and baking powder and sift over the egg mixture. Gently fold in. Pour the batter into the pan and bake in the preheated oven for about 25 minutes. Do not forget the toothpick test. After baking, immediately remove from the pan and invert onto a wire rack

Let cool completely. Cut the chocolate biscuit horizontally in half. Place the bottom base on a cake plate and surround with a cake ring. For the filling, wash strawberries, hull, pat dry, and cut into small cubes. Mix yogurt, quark, powdered sugar, vanilla sugar, and lemon juice into a smooth mixture

Soak gelatin in cold water. Place the dripping wet gelatin in a small pot and melt over low heat. Do not boil. Add 2-3 tablespoons of the cream mixture to the gelatin and stir to cool the gelatin. Add the gelatin mixture to the remaining cream and stir until smooth. Whip the cream until stiff and fold into the cream mixture. Fold in the strawberry cubes

Spread half of the filling on the bottom cake layer. Place the top cake layer on top and spread the remaining filling over the top. Chill in the refrigerator for at least 2 hours or until set

Melt the dark chocolate and butter together in a heatproof bowl over simmering water or in the microwave stirring until smooth. Let cool for 5 minutes

Pour the chocolate mixture over the chilled cake allowing it to drip down the sides. Arrange the whole strawberries on top