How to cook
If there is a tasty option for using gluten-free flours, this is the tasty brownie. Enjoy this healthier version. You will get up from the table with a smile on your face and a light sensation in your body.
Place the chocolate in a heat-resistant bowl and place it on a pot with slightly simmering water until it melts. Remove it from the heat and allow to cool slightly.
Preheat the oven to 360°F (180°C).
Add the eggs (beaten for 3-4 minutes), coconut sugar, milk, gluten-free flour, ground walnuts, vanilla and salt to the chocolate mixture and mix everything gently.
Place parchment paper on the base of the form and place inside the tray 8″ (20 cm) round cake pan, depth 2″ (5 cm)) and spread the mixture in it.
Bake it for 15 minutes. Let it cool to room temperature.
Beat the eggs until they turn white and double in volume.
Mix the quark, the full-fat yogurt, the packet of vanilla pudding and add the well-beaten eggs (to double in volume and thicken). Mix well.
Pour the filling on the base, on which you have previously poured a handful of blueberries.
Preheat the oven to 280°F (140°C). Bake the chocolate cake for 40 minutes. The healthy cheesecake is ready when it turns golden brown and puffy. Check it once in a while!
Meanwhile, prepare the chocolate sauce. In a bowl pour cocoa, 1 tbsp. honey or 2 tablespoons powdered sugar for those who prefer coconut oil (oil) to obtain a thick liquid mixture, which you will then apply on the finished cheesecake.
Remove the chocolate cheesecake from the oven and let it stand at room temperature for another 1 hour. Wrap it up and refrigerate it overnight.
Use a knife to loosen the cake from the edge of the form and remove the finished cheesecake brownie.
Sprinkle it on top with the chocolate sauce, fresh blueberries and other fruit of your choice.