Chocolate Cheesecake with Red Jelly

For the dough, mix the margarine, sugar, vanilla sugar and honey on the highest setting (with the hand mixer) until the sugar has almost dissolved. Stir in eggs one at a time for about 1/2 minute.

Mix the flour, baking powder and cocoa and stir briefly into the dough on a low heat. Finally fold in the chocolate droplets. Grease and flour a springform pan (26 cm diameter). Smooth out half of the dough in it. Bake in the preheated oven at 180 degrees (or convection 160 degrees) on the middle rack for about 15 minutes.

Put the rest of the dough in the fridge until you can use it again. After the baking time, let the cake cool down a bit.

Separate the eggs for the filling. Beat the egg white with a pinch of salt until stiff, gradually drizzling in the vanilla sugar and then set aside. In another bowl, mix the egg yolks with the quark, sugar, cornstarch and lemon zest. Carefully fold the egg whites under the quark mixture, setting aside approx. 1 tbsp egg whites.

Mix the red groats with 25 g cornstarch. Pour 3 tablespoons of the set aside chocolate dough into a bowl and mix with the 1 tablespoon of the egg whites that were retained. Press the remaining chocolate dough to the edge of the cake base, which has now cooled down.

Now put the red groats on top of the cake and spread the quark mixture on top. Spread the egg white chocolate dough with a teaspoon in blobs on the quark mixture (as with plucked cake). Put the cake pan back in the hot oven (at the same temperature as before) and bake on the middle rack for about 55 minutes.

Allow the cake to cool completely in the tin, only then remove it from the tin.