Brownie cheesecake with cherries

Ingredients for 1 servings:

• 100 g dark chocolate
• 50 g butter
• 100 g flour
• 1 packet of baking powder
• 120 g brown sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 25 g cocoa powder, unsweetened
• 3 eggs
• 70 g butter, soft
• 1 pinch of salt
• 60 g sugar
• 3 eggs
• 750 g quark, 20%
• 75 g durum wheat semolina
• 1 jar of cherry(s), 720 ml each
• Powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 15 minutes

Drain the cherries. Chop the chocolate and melt it with 50g of butter. For the brownie batter, combine the flour, baking powder, brown sugar, vanilla sugar, salt, and cocoa powder. Beat 3 eggs until creamy. First stir in the chocolate mixture, then the flour mixture in two portions. Pour the brownie batter into a 26cm springform pan lined with baking paper. Beat the 70g of softened butter with a pinch of salt and the sugar until creamy. Stir in the eggs. Stir in the quark and semolina. Spread the cherries first, then the quark mixture over the brownie batter. Bake the cake in a preheated oven at 160°C (convection oven) for 60 minutes. Keep an eye on the cake; if it’s getting too brown, cover. After baking, let the cake rest for 10 minutes in the switched-off oven. Then remove the cake from the oven, immediately loosen it from the side of the springform pan with a knife, and let it cool completely in the pan. Once cooled, remove the cake from the pan and dust the edges with powdered sugar. Serve with whipped cream and chocolate shavings.