The chocolate cake is not only delicious, but consists of many good ingredients: The cocoa contains so-called catechins, which strengthen our immune system and prevent inflammation. In addition, the cake does not contain any refined sugar. Instead, agave syrup provides a fine natural sweetness. And fitness fans beware: Low-fat curd cheese is high in protein and helps build muscle. It also contains high levels of the amino acid glutamine, which helps the body regenerate after hard workouts.
As an alternative to the icing sugar made from erythritol, you can also sprinkle the cake with coconut flakes.
- For the crust
- 280 grams Pastry flour
- 50 grams cocoa powder
- 200 grams cold butter (cubed)
- 100 grams sugar
- 1 egg
- 1 tablespoon cold water
- For the filling
- 500 grams Quark
- 500 grams Yogurt (low-fat)
- 3 packets Chocolate pudding powder (mixed with 500 ml milk)
- 1 packet Baking powder
- 100 grams sugar
- 6 eggs
For the crust: Preheat the oven to 180°C (approximately 350°F). Combine all of the ingredients together in a food processor and pulse until the mixture is crumbly. Transfer to a floured surface and knead until smooth. Take about 2/3 of the dough and roll it out to about 2-3 mm (approximately 1/8 inch) thick. Transfer to the springform pan. Return the remaining dough back to the food processor.
For the filling: Whisk the quark, yogurt, chocolate pudding, baking powder and sugar together until smooth. Whisk in the eggs one at a time. Pour the mixture into the crust.
For the topping: Add the sugar and the flour to the food processor with the remaining crust dough. Pulse until the mixture is crumbly.
Distribute the topping over the filling and bake for 50-60 minutes, until a toothpick inserted comes out clean. If you notice the cheesecake becoming too dark, cover with aluminum foil. Remove from the oven and cool on a wire rack. Dust with powdered sugar before serving.