Chocolate crumble cake with salt pretzels

Name: Chocolate crumble cake with salt pretzels
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 30 g pretzel; 200 g Dark chocolate; 150 g Flour; 3 TABLESPOONS Cocoa powder; 75 g Butter or margarine; 210 g Sugar; 1 pinch(es) Alpine salt; 4 Eggs (Gr. M); 1 pck. Vanillin sugar; 300 g Double cream cream cheese; 500 g Low-fat curd; 90 g Cornstarch; 7-10 Tbsp Fat and flour

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

30 g pretzel
200 g Dark chocolate
150 g Flour
3 TABLESPOONS Cocoa powder
75 g Butter or margarine
210 g Sugar
1 pinch(es) Alpine salt
4 Eggs (Gr. M)
1 pck. Vanillin sugar
300 g Double cream cream cheese
500 g Low-fat curd
90 g Cornstarch
7-10 Tbsp Fat and flour

Directions

1
For the crumbles, crumble the pretzel roughly. Chop 50 g chocolate. Mix 150 g flour, 1 tablespoon cocoa, fat in flakes, 35 g sugar and alpine salt with the dough hooks of the hand mixer. Work into crumbles with your hands. Mix in chocolate and pretzel.
2
Chop the rest of the chocolate and melt over a hot water bath. Separate the eggs, chill the egg whites. Beat the egg yolks, 100 g sugar and vanillin sugar until creamy with the whisk of the hand mixer. Stir in cream cheese and quark. Mix starch and 2 tbsp. cocoa, sieve onto the cheese cream and stir in. Stir in liquid chocolate. Beat the egg whites until stiff, adding 75 g sugar. Fold in 2 portions of beaten egg whites into the cream cheese.
3
Put the cheese mixture into a greased and flour-sprinkled springform pan (approx. 26 cm Ø) and smooth it down. Spread crumbles on top and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Remove from the oven, let it cool down, remove from the tin and cut into pieces.