400g 85% light flour
3 teaspoons vanilla
3 eggs; separated
30g cornflour powder
4 tablespoons rum
Preheat oven to 180°C.
Cream butter until pale yellow, add cocoa and sugar, mix well. Add eggs and stir until creamy. Sift flour and baking powder together, then add. Mix until smooth.
Put dough in fridge to cool (approximately two hours).
Cream butter, add sugar, vanilla essence, rum and egg yolks. Stir until creamy. Mix cornflour and Paris Creek quark. Add to other ingredients and mix well. Beat egg white until stiff and fold into the quark mixture.
Divide the dough in two halves and put one half back into the fridge. Divide the remaining part into two halves again, and thinly spread one part onto the base of a large 28-30cm springform cake tin. Use the other part to form the sides.
Evenly spread the quark mixture onto the base. Form many balls of approximately 2cm out of the remaining dough and spread on top of the quark.
Bake for 70 minutes. Allow to cool.
This flan tastes even better the next day.