Chocolate cheesecake from the tray

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Drain the apricots in a sieve. Melt 325 g butter. Mix flour, 300 g sugar and cocoa powder. Add liquid butter, egg yolk and 4 tbsp. water to the flour mixture and knead into crumbles. Grease a fat pan (32 x 39 cm) and dust with flour. Spread 2/3 of the crumbles on it and press it firmly to a base

2. 2

   Chop the couverture and melt it over a warm water bath. Cream 100 g butter and brown sugar with the whisk of the hand mixer and add the eggs one by one. Stir the quark in a large bowl until smooth. Mix pudding powder with 150 g sugar and stir in. Quickly stir the melted chocolate coating into the butter-sugar mixture, add approx. 5 tbsp. quark mixture and stir into the remaining quark mixture

3. 3

   Smooth 1/3 of the quark mixture on the crumble base. Spread the apricots on top, spread the rest of the quark mixture on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes, after approx. 20 minutes spread the remaining crumbles on top. Take the cake out of the oven, cover the edge with aluminium foil and bake for another 10 minutes on the 2nd rack from the top. Take the cake out of the oven and let it cool down

4. 4

   Fig. 03, 04, 05: Whipped cream tastes good with this

5. 5

   Picture 06, 07: Sprinkle cream with cocoa powder

Nutrition Facts

KCAL
570 kcal

CARBS
64 g

FATS
28 g

PROTEINS
14 g