Grate the chocolate finely for the sponge mixture. Beat eggs and sugar with the whisk of the hand mixer for about 10 minutes until frothy. Sift the flour on top and fold in. Carefully fold in 175 g liquid cream and chocolate.
Pour the mixture into a greased springform pan (26 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Cool down on a cake rack.
Remove from the mould and let it cool down. Cover with a cake ring. In the meantime, carve apricots crosswise and blanch with boiling water. Rinse the apricots in cold water and remove the skin.
Halve the apricots and remove the stones. Stir the quark until smooth. Soak gelatine in water. Whip 250 g cream until stiff, adding vanillin sugar. Squeeze the gelatine and dissolve over low heat.
Mix with 3 tablespoons of quark, then stir into the remaining quark. Fold in the cream. As soon as the mixture begins to gel, spread on the base. Chill for about 30 minutes, then cover with apricot halves (curvatures downwards).
Refrigerate again for about 2 1/2 hours. Fill some apricot halves with cranberries. Decorate with mint leaves.