For the filling, first melt the dark chocolate in the heavy cream in a double boiler, then chill.

In the meantime, make the dough by first creaming the butter and confectioner’s sugar.

Mix in the quark.

Then mix in the eggs, vanilla sugar, rum, orange zest, and lemon zest.

Finally, fold in the breadcrumbs.

Let the dough rest for 1 hour.

Fill a piping bag fitted with a round nozzle with the cooled chocolate and pipe small balls of chocolate.

Wrap each ball in dough and form dumplings.

Bring sugared water to a boil in a pot and boil the dumplings for 6–8 minutes.

While they boil, melt butter in a pan and brown the breadcrumbs with cinnamon.

Remove the dumplings, let drip, and roll in the crumbs.

Dust with confectioner’s sugar and serve.