Preheat the oven to 190 °C for the chocolate cake. Mix the baking sugar, flour and baking powder. Whisk eggs and butter, slowly add to the dry mixture and whisk well with a mixer.
Fold in 200 g dark chocolate melted in a water bath (stir only with a spoon, not with a mixer).
Pour the batter into a springform pan lined with baking paper and bake for about 30 minutes. Before removing, check with a wooden stick if the cake base is done.
Allow the cake base to cool well and open the springform pan. Remove the baking paper and close the springform pan again. Now mix curd cheese with powdered sugar and vanilla from a whole vanilla pod.
Prepare gelatine according to package instructions and stir in. Spread the mixture on the cake base and chill. When the curd cream is firm, remove the cake from the mold.
Now melt the remaining 50 g of chocolate in a bain-marie and decorate the chocolate-curd cake with it as desired.
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