Put flour, butter in flakes, salt, 75 g sugar, cocoa, 1 egg and 1 tablespoon cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Wrap the dough in foil and chill for about 30 minutes
Halve the vanilla pod lengthwise and scrape out the pulp. Whisk QimiQ, vanilla pod and 125g sugar smooth with a whisk Stir in the starch, cream cheese, sour cream, 2 eggs and lemon juice
Roll out the short pastry on a floured work surface until round (approx. 30 cm Ø). Using the dough roller, place the dough in a greased tart mould (26 cm Ø with lift-off base), dust with flour. Press down the edge. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes, remove from oven. Reduce oven temperature (electric oven: 90 °C/ convection oven: 65 °C/ gas: see manufacturer). Pour the cheese mixture onto the shortcrust pastry base and bake in the oven for another 2 hours. Take out, let cool and put in a cool place for at least 2 hours
Soak gelatine in cold water. Coarsely chop white chocolate. Heat 100 g cream, remove from heat and melt the white chocolate in it, let it cool down. Whip 300 g whipped cream until stiff, while pouring in the cream firming agent. Fold the cream under the chocolate coating. Squeeze the gelatine, dissolve and stir in 4 tbsp. of the chocolate cream, stir into the remaining chocolate cream. Finely chop 50 g dark chocolate and fold into the chocolate cream. Carefully lift the cheese tart out of the mould and place it on a plate. Spread the chocolate cream loosely on the cooled down cheese tart. Chill for at least 1 hour.
Heat 100 g cream in a saucepan. Chop 70 g dark chocolate, dissolve in the cream and allow to cool. For the chocolate rolls, chop 50 g dark chocolate and melt on a warm water bath. Spread a thin layer of dark chocolate on a marble board (alternatively baking tray) and let it set. Use a spatula to push the chocolate into long rolls and chill on a plate. Spread the chocolate sauce on the tart and decorate with chocolate rolls
waiting time approx. 3 1/2 hours