Preheat the oven to 175 degrees.

For the chocolate base, first whisk the (flaxseed) eggs with the sugar until frothy.

Then melt the chocolate with the (vegan) butter over a water bath and mix with all the other ingredients for the base.

Put the dough in a greased 20cm round baking dish and bake for about 35 minutes.

Then remove the cake, let cool a little and place the cake on a cooling grid.

For the cheesecake layers: mix (soy) quark/ tofu, sugar and vanilla sugar with a squeeze of lemon juice until creamy and divide the mixture in half.

Beat the (soy) cream until stiff.

For the vanilla layer: prepare 1/3 tsp agar-agar according to the packaging instructions and let it cool a bit so that the cream doesn’t melt (or dissolve 2 sheets of gelatine in 2 tbsp cold water). Then fold with half amount of whipped cream in one half of the quark mixture.

Cover the chocolate base with a cake ring, spread the cream on it and smooth it.

For the raspberry layer: puree the raspberries and mix well with the other half of the quark mixture.

Prepare 2/3 tsp agar-agar according to the packaging instructions and let it cool a bit so that the cream doesn’t melt (or dissolve 3 sheets of gelatine in 3 tbsp cold water) and fold in the raspberry curd with the other half of the whipped cream. Then spread on the vanilla layer.

Refrigerate the cake for at least 4 hours (or overnight).

Before serving, remove the cake ring and garnish the cake with fresh raspberries and powdered icing sugar.