John Myers
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Chocolate Savarin with Cheesecake Filling
The perfect chocolate savarin with cheesecake filling recipe with a picture and simple step-by-step instructions.
Dough:
- 100 g Dark chocolate
- 170 g Soft butter
- 160 g Sugar
- 1 Pck. Vanilla sugar
- 3 Eggs
- 230 g Flour
- 1,5 tsp Baking powder
- 2 tbsp Unsweetened cocoa
- 90 ml Milk
Filling:
- 350 g Lowfat quark
- 1 Egg
- 70 g Sugar
- 1 Pck. Vanilla sugar
- 15 g Food starch
- Fat and flour f.d. shape
Molding:
- 200 g Powdered sugar
- 1 tbsp Cocoa
- 4 drops Taste of rum
- Water
- Grease the Savarin tin 24 – 26 cm in diameter and dust with flour. Preheat the oven to 175 °.
Dough:
- Coarsely chop the chocolate and melt over a water bath. Beat butter, sugar and vanilla sugar with the whisk of the hand mixer until frothy. Stir in the eggs one at a time. Mix the flour, baking powder and cocoa and stir alternately with 45 ml of the milk into the butter mixture. Finally stir in the dissolved chocolate and pour 2/3 of the batter into the mold. Pull the dough up a little on the outer and inner edge to form a channel.
Filling:
- Beat the egg, sugar and vanilla sugar. Stir in the quark and starch and pour the mixture into the dough channel.
- Mix the remaining third of the dough with the remaining 45 ml of milk (this will make it more liquid and easier to distribute on the quark mixture) and carefully pour onto the cheese mixture. Bake the cake for about 1 hour on the middle rack. Make a wooden stick sample. Neither dough nor quark must adhere when it is pulled out.
- Let cool in the pan. Mix the powdered sugar, cocoa and flavoring with water to a very creamy topping and, after turning it over, brush all over the cake.
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