Chocolate cheesecake with crumbles

Ingredients

Directions

1. 1

   Mix 75 g flour, 25 g sugar and 1 pinch of salt in a bowl. Mix one half with cocoa. Melt 100 g butter and knead 50 g each. Put aside. Finely chop the chocolate and melt it over a hot water bath.

2. 2

   In the meantime, stir 100 g butter, 150 g sugar and 1 packet of vanilla sugar until creamy with the whisk of the hand mixer. Separate the eggs and stir in the egg yolks one by one. Stir in quark, sour cream and pudding powder. Divide curd mixture. Stir the chocolate into one half. Beat egg whites and 1 pinch of salt until stiff, halve and fold into both quark masses. Grease a springform pan (26 cm Ø) and dust with flour. Pour the light and then the dark quark mixture into the springform pan. Use a fork to pull the mixture through spirally. Sprinkle light and dark sprinkles over it.

3. 3

   Beat egg whites and 1 pinch of salt until stiff, halve and fold into both quark masses. Grease a springform pan (26 cm Ø) and dust with flour. Pour the light and then the dark quark mixture into the springform pan. Use a fork to pull the mixture through spirally. Sprinkle light and dark sprinkles over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. 10 minutes before the end of the baking time, sprinkle 2 tablespoons of butter flakes and 2 tablespoons of sugar on top. Remove the cake and let it cool down on a cake rack