Brownie cheesecake from the tray

Name: Brownie cheesecake from the tray
Cook time: 45 min
Total time: 45 min
Yield: 30
Ingredients: 7-10 Tbsp Fat and flour; 175 g Fine dark chocolate (70% cocoa content); 175 g + 125 g soft butter; 150 g Flour; 75 g Cocoa; 3 deleted Tsp Baking Powder; 450 g demerara sugar; 7-10 Tbsp 2 P. Vanillin sugar; 7-10 Tbsp Salt; 12 Eggs (Gr. M); 150 g Fresh cream; 225 g Sugar; 125 g Durum wheat semolina; 1.5 kg Low-fat curd; 7-10 Tbsp Icing sugar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 30

7-10 Tbsp Fat and flour
175 g Fine dark chocolate (70% cocoa content)
175 g + 125 g soft butter
150 g Flour
75 g Cocoa
3 deleted Tsp Baking Powder
450 g demerara sugar
7-10 Tbsp 2 P. Vanillin sugar
7-10 Tbsp Salt
12 Eggs (Gr. M)
150 g Fresh cream
225 g Sugar
125 g Durum wheat semolina
1.5 kg Low-fat curd
7-10 Tbsp Icing sugar

Directions

1
Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm high) and dust with flour. Roughly chop the chocolate. Melt 175 g butter at low heat.
2
Mix flour, cocoa, baking powder, brown sugar, 1 packet of vanilla sugar and 1 pinch of salt. Beat 5 eggs with the whisk of the hand mixer for about 7 minutes until foamy. Let melted butter run in and stir in.
3
Add the flour-sugar mixture in 2 portions and stir in briefly. Stir in crème fraiche briefly. Fold in chocolate. Spread on the fat pan.
4
Cream 125 g butter, sugar, 1 packet of vanilla sugar and 1 pinch of salt. Stir in 7 eggs individually. Stir in semolina. Stir in the quark in portions. Spread evenly on the brownie dough with a tablespoon.
5
Using a fork, pull spirally through the cheese mass and the brown rivet dough to create a marble pattern. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour.
6
Allow to cool and dust with icing sugar.