Chocolate-raspberry cheesecake in a glass

Ingredients for 20 servings:

• 6 m.-sized eggs
• 210 g sugar
• 4 tbsp water, hot
• 1 packet of vanilla sugar
• 190 g flour
• 1 packet of baking powder
• 25 g cocoa powder, instant, e.g. Kaba
• 25 g cocoa powder
• 50 g chocolate, milk or dark
• 200 g whipped cream
• 500 g quark
• 400 g double cream cheese
• 6 tbsp sugar
• 2 packets of vanilla sugar
• 6 tbsp lemon juice
• 400 g raspberries, frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

You will need 20 glasses with a capacity of approx. 110 ml each

You will need 20 dessert glasses, each with a capacity of approximately 110 ml. For the batter, separate the eggs and beat the egg whites until stiff. Beat the egg yolks with vanilla sugar, sugar, and hot water until creamy. Fold the stiffly beaten egg whites into the egg yolk mixture. Mix the flour, baking powder, cornstarch, cocoa powder, and cocoa powder and fold in. Now melt the chocolate, add it until liquid, and mix well. Pour the finished batter into a greased springform pan and bake in a preheated oven at 175 degrees Celsius (top/bottom heat) for about 25 minutes on the middle rack. For the cheesecake cream, first whip the cream until stiff. Mix together the quark, cream cheese, sugar, vanilla sugar, and lemon juice, and fold in the whipped cream. Using a Thermomix or a hand blender, puree the raspberries until raspberry puree and mix this with half of the cheesecake cream. Now crumble the sponge cake base and fill the glasses halfway with the crumbs. Spread the raspberry cream and then the cheesecake cream on top. For decoration, place a raspberry and a chocolate lattice on top.