Chocolate-cherry cheesecake from the loaf pan

- 50 g dark chocolate couverture li>
- 100 g soft butter or margarine
- 200 g Sugar
- 2 packet Bourbon vanilla sugar span>
- Salt
- 4 eggs (size M)
- 125 g flour span>
-
1–2 EL Cocoa powder - 1 TL span> baking powder
- 1–2 EL Milk
- 2–3 EL cherry jam
- 400 span> g Lean quark
- 1 packet 'Vanilla flavor' sauce powder
- fat and flour li>
- aluminum foil
- 1
Freezer bags
120 minutes div>
light
- 1.
- Coarsely chop the couverture. Mix the fat, 100 g sugar, 1 packet of vanilla sugar and 1 pinch of salt with the whisk of the hand mixer for 2-3 minutes until creamy. Stir in 2 eggs one after the other. Mix flour, cocoa, 25 g couverture and baking powder
- 2.
- Mix in flour mixture and milk alternately. Put the dough in a greased loaf tin (approx. 25 cm long; approx. 1.5 liters) sprinkled with flour and smooth it out. Mix the jam, spread it on the dough
- 3.
- Separate 2 eggs. Mix the quark, 50 g sugar, 1 packet of vanilla sugar and egg yolks with a whisk. Stir in the sauce powder. Beat the egg whites and a pinch of salt until stiff, sprinkling in 50 g of sugar. Fold the egg whites under the quark
- 4.
- Carefully pour the cheese mixture into the loaf pan, spread on it. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 1/4 hours (cover after about 40 minutes). Take the cake out of the oven, let it cool down on a wire rack for approx. 30 minutes
- 5.
- Turn the cake over, let it cool for approx. 2 hours. Melt 25 g couverture over a warm water bath, let cool for about 10 minutes. Pour into a freezer bag, cut off a small corner, spray thin lines on the cake, let set for approx. 30 minutes
- 6.
- Wait approx. 3 1/4 hours dd>
1 piece approx:
- 260 kcal li>
- 1090 kJ
- 9 g protein
- 11 g fat
- 32 g carbohydrates
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