Chocolate cheesecake from the tray

Ingredients

Directions

1. 1

   Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Drain the apricots well. Melt 325 g butter at low heat. Mix flour, cocoa, 300 g sugar and 1 pinch of salt.

2. 2

   Add liquid butter, egg yolk and 4 tablespoons of water to the flour mixture. First knead everything with the hand mixer, then briefly with your hands to form crumbles. 2⁄3 Spread the crumbled dough on the fat pan and press it down as a base.

3. 3

   Chop the couverture, melt in a hot water bath and let it cool down for about 10 minutes. Stir quark until smooth. Mix pudding powder and 150 g sugar and stir into the quark.

4. 4

   Mix 100 g butter and brown sugar until creamy. Stir in first 8 eggs one by one and then the liquid chocolate coating. Then stir in first 5 tbsp. quark mixture and then the remaining quark mixture in portions.

5. 5

   1⁄3 Spread the quark cream on the crumble base and cover with apricots. Spread the rest of the quark cream on the apricots and smooth it down. Bake in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes.

6. 6

   Spread the rest of the crumble dough on the cake, rubbing the dough between your fingers. Bake the cake for about 40 minutes. Then let it cool down for about 3 hours. Whipped cream tastes good with it.