Put flour, fat, 150 g sugar and salt in a mixing bowl. Separate 2 eggs and add the egg white to the mixing bowl. Put the egg yolks aside. Work through the dough ingredients with the dough hooks of the hand mixer.
Finally, knead quickly with cool hands to a smooth dough. Halve the dough and knead one half with cocoa and almonds. Cover both doughs and let them rest for about 1 hour in a cool place.
Roll out light-coloured dough slightly larger than the bottom of a springform pan (26 cm Ø). Line the bottom of the springform pan with baking paper. Grease the rim of the springform pan. Put the base into the springform pan. Pull the dough up about 4 cm at the rim.
Separate the remaining eggs for the filling. Mix quark, remaining sugar, vanillin sugar and 4 egg yolks with the whisks of the hand mixer. Roughly chop the chocolate and stir it in. Beat the egg whites until stiff and carefully fold into the quark mixture.
Pour the mixture into the mould. Process the chocolate dough into crumbles and spread on the quark mixture. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 70-75 minutes on the lowest rack.
Let it cool down on a cake rack and dust with icing sugar. Makes about 12 pieces.