Summary

Ingredients

• 200 g flour
• 50 g cornstarch
• 120 g powdered suar
• 140 g butter
• 1 large egg (s)
• 50 g chocolate, at least 80% cocoa
• 1 pinch (s) salt
• 2 teaspoons, leveled baking powder

For the filling:

• 140 g powdered suar
• 3 large egg (s)
• 500 g quark or layered cheese
• 175 ml cream, whipped
• Vanilla pod (s), scraped out pulp
• 60 g butter, melted
• 20 g cornstarch
• 1 pinch (s) salt

Print Recipe Pin Recipe

Instructions

1. Mix the flour with the starch and baking powder and sift into a bowl. Add the powdered sugar and the finely grated chocolate. Add the butter in cubes, eggs and salt and quickly knead into a dough with cool hands. Refrigerate. After the resting phase, line the bottom and edge (3/4 high) of a 26 cm springform pan with the dough. Remove ¼ of the entire dough beforehand and keep it to distribute it later on the curd mixture, torn into pieces.
2. The dough is a bit difficult to work with because the chocolate and butter make it soft quickly. So work quickly.
3. For the filling, beat the sugar and eggs lightly, the mixture should be slightly creamy. Put the quark on the egg mixture, add the vanilla pulp and salt, dust with the starch. Mix, then work in the melted butter and finally fold in the whipped cream.
4. Put the mixture on the dough. Tear up the remaining dough and distribute it on the curd mixture.
5. Bake on the 2 runners from below at 150 ° C for about 60 minutes.