PROCEDURE:
1. For the base, in a bowl, beat the eggs with the powdered sugar.
2. Apart, in a bain-marie, melt, without going over 50 degrees, the two chopped chocolates with the butter.
3. Let cool and integrate into the egg shake with enveloping movements.
4. Now, add the flour previously mixed with the cocoa and re-integrate with enveloping movements and sifting.
5. Finally, add the liquor and integrate for the last time.
6. Transfer to a 26 cm removable mold, in shortbread and cook in a preheated oven at 120ÂșC for 20 minutes and let cool at room temperature.
8. For the filling, mix the cream cheese with the sugar and the vanilla essence. Add the eggs (one by one) and the cornstarch diluted in lemon juice. Integrate well and finish with the milk cream without beating.
9. For assembly, pour the cream over the precooked base and sow the quince cubes. Bake in a low oven (130ÂșC) for about 90 minutes.
10. Let cool and decorate quince cubes
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