Line the dough with baking paper. Place the dried peas on top and bake in a preheated oven (electric stove: 175 °C/fan oven: 150 °C/gas: see manufacturer) for 12-15 minutes. Remove. Remove the dried peas and baking paper and let the dough cool down.
Wrap the outside of the springform pan tightly several times with aluminum foil. Halve the vanilla pod lengthwise. Scrape out the pulp with the back of a
knife. Mix the quark, remaining eggs, starch, sugar and vanilla pulp with the whisk of the hand mixer until smooth. Spread half of the cheese mixture evenly over the shortcrust pastry base. Add cherry compote in dollops, spread the remaining cheese mixture evenly on top and smooth it out. Place the springform pan in a drip pan filled with hot water so that the form is approx. 2.5 cm high in the water. Bake in a hot oven at a constant heat for about 45
minutes. Remove from the oven and let cool on a wire rack for about 2 hours.
Chop the dark chocolate couverture. Bring the cream and coconut fat to the boil. Remove the pot from the heat. Add chocolate and melt while stirring. Remove the cake from the mold, clamp it in a cake ring and spread the chocolate icing evenly on top. Chill the cake for about 1 hour. Carefully loosen the cake ring, cut the cake into pieces and serve.
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