1. In a large bowl mix flour, baking powder and cocoa powder. Add sugar, vanilla extract, the egg and butter. Mix/knead to get a smooth dough. Wrap it in plastic wrap and let it chill in the fridge for about 30 minutes.

2. Preheat the oven to 180°C (350°F). Grease a 26cm springform tin* or line it with baking parchment and set aside. For the filling, melt the butter and allow it to cool.

3. Roll out about half of the chocolate dough to the size of the springform tin, place it inside the baking tin and press it to the bottom. Use about half of the remaining dough and shape it into a long log – place that inside the springform tin as well and press it to the sides to create a nice crust. The rest of the dough is for the topping.

4. Combine the quark with sugar, vanilla extract, eggs, cornstarch and the melted butter and stir until well combined. Pour the mixture into the prepared baking tin and smooth it out. Tear the remaining chocolate dough into different-sized pieces and place them randomly on top of the filling. Bake the cake for about 60-65 minutes or until golden yellow. Let it cool completely on a wire rack before serving.