Ingredients

5 eggs (size M)
150 g flour
25 g cocoa powder
1 pinch of salt
50 g powdered sugar
100 g butter
1 glass (720 ml) cherries
1 packet of “vanilla flavor” sauce powder (for cooking)
1000 g quark (40% fat)
100 g cornstarch
150 g sugar
1 vanilla pod
200 g dark chocolate couverture
120 g whipping cream
20 g coconut
fat Fat for the mold
Flour for the work surface
Baking paper
Dried peas
Aluminum foil

preparation

1.
Grease a springform pan (26 cm Ø). Separate 1 egg. For the shortcrust pastry, mix the flour, cocoa, salt and powdered sugar in a bowl. Add egg yolk and butter in pieces. First knead with the dough hook of the hand mixer, then with your hands to form a smooth dough. Roll out round (approx. 26 cm Ø) on a floured work surface. Line the mold base with it. Chill for about 30 minutes.
2.
Drain the cherries and collect the juice. Mix 4 tablespoons of cherry juice and sauce powder until smooth. Bring the remaining cherry juice to the boil, remove the pan from the heat and stir in the sauce powder. Place back on the hot stove and cook, stirring, for about 1 minute. Fold in cherries. Transfer to a bowl, cover with foil directly on the cherry compote and let cool.
3.
Line the dough with baking paper. Place the dried peas on top and bake in a preheated oven (electric stove: 175 °C/fan oven: 150 °C/gas: see manufacturer) for 12-15 minutes. Remove. Remove the dried peas and baking paper and let the dough cool down.
4.
Wrap the outside of the springform pan tightly several times with aluminum foil. Halve the vanilla pod lengthwise. Scrape out the pulp with the back of a knife. Mix the quark, remaining eggs, starch, sugar and vanilla pulp with the whisk of the hand mixer until smooth. Spread half of the cheese mixture evenly over the shortcrust pastry base. Add cherry compote in dollops, spread the remaining cheese mixture evenly on top and smooth it out. Place the springform pan in a drip pan filled with hot water so that the form is approx. 2.5 cm high in the water. Bake in a hot oven at a constant heat for about 45 minutes. Remove from the oven and let cool on a wire rack for about 2 hours.
5.
Chop the dark chocolate couverture. Bring the cream and coconut fat to the boil. Remove the pot from the heat. Add chocolate and melt while stirring. Remove the cake from the mold, clamp it in a cake ring and spread the chocolate icing evenly on top. Chill the cake for about 1 hour. Carefully loosen the cake ring, cut the cake into pieces and serve.