Flourless Chocolate Cake

Combine the sour cream, sweetener, and cocoa in a heavy-bottomed saucepan. Simmer over low heat, stirring constantly, until it comes to a boil. Pour into a bowl and let cool.

Separate the egg whites from the yolks. Whip the egg whites until stiff peaks form.

Set aside 1/3 of the chocolate mixture to use as a topping for the cake. Mix the remaining chocolate base with the egg yolks, fold in the whipped egg whites, and gently stir until combined.

Transfer the batter into a baking pan and bake at 350°F (180°C) for about 30 minutes.

Cut the cake layer into 4 equal parts. Spread each layer with cream (prepared by mixing quark/smooth curd cheese, sweetener, and vanilla), stack them on top of each other, and frost the top of the cake with the reserved chocolate mixture.