For the crumbles, coarsely crumble the salt pretzels. Chop 50 g chocolate. Knead 150 g flour, 1 tablespoon cocoa, 100 g butter in pieces, 2 tablespoons sugar and 1 pinch of salt first with the dough hooks of the mixer, then with your hands to form the crumbles. Knead in chopped chocolate and pretzel crumbs, chill.
Chop 150 g chocolate and melt in a hot water bath. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø) and dust with flour.
Separate eggs. Beat the egg whites until stiff and allow 75 g sugar to trickle in. Whisk the egg yolks, 100 g sugar and vanilla sugar with the whisks of the mixer until creamy. Stir in cream cheese and quark. Mix starch and 2 tbsp. cocoa, sieve onto the cheese mixture and stir in. Stir in the liquid chocolate. Fold in 2 portions of beaten egg white.
Fill the cheese mixture into the mould, smooth it down. Spread crumbles on top. Bake in a hot oven for 50-60 minutes. Remove from the oven and let it cool down on a cake rack. Then remove from the tin.
It doesn't have to be pretzels. Often you still have salt sticks at home, and they are also very suitable.