• Stuffing
  • 200g low fat curd cheese (quark)
  • 200g cream cheese
  • 60g Sugar
  • 15g Vanilla cream
  • 1 Egg
  • 1 Eggyolk
  • Dough
  • 200g Pecannuts
  • 200g Flour
  • 6 Eggs
  • 450g Sugar
  • 200g dark chocolate
  • 300g Butter
  • Topping
  • 85g butter
  • 125ml water
  • 250g dark Chocolate couverture

Butter a deep baking tray and line it with silikon paper, preheat the oven to 170

For the stuffing mix all ingredients together, fill in a piping bag with nozzle and put aside for now

For the dough mix the nuts under the flour,  whisk eggs with 200g sugar and salt to a light creamy mixture then whisk in the rest of sugar

Melt the chocolate in a metal bowl (above hot water), heat up butter until foam appears- under permanent stirring give butter to chocolate (the temperaure should not be above 40°C) let it cool down

Give 1 or 2 spoon full of egg mixture to butter chocolate mix, soon after carefully fold in the rest, now add spoon by spoon the flour mix and spread the dough evenly into the baking tray

Take the piping bag and pipe by 2 cm far the cheesecake mix inside the dough

Now bake the cake for 35-40 min (as soon as it starts to set) take it out and allow to cool down

For the topping brin water and butter together to a boil, in the meantime fill couverture into a metal bowl, then add some butter/ water mix into the middle of the chocolate, wait a moment

With a rubber spatula work from the middle to outside in circles the the chocolate and butter-mix together until the mixture becomes fairly shiny

Spread now the topping on the cake and use a fork to give it some waves