Friday, 29 January 2010

Raspberry cheesecake brownie


200g dark chocolate, roughly chopped
200g unsalted butter
250g icing sugar
3 eggs
110g plain flour


400g cream cheese
150g icing sugar
1/2 tsp vanilla extract
2 eggs

cream topping

300ml whipping cream
100g icing sugar
150g raspberries plus a few
a 33 x 23 x 5 cm baking tray lined with greaseproof

Preheat the oven to 170°c.

For the brownie: Put the chocolate in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. Put the butter and sugar in a bowl and beat until the ingredients are well incorporated. Add the eggs one at a time, mixing well. Gradually beat in the flour, mixing well after each addition, beat until smooth. Slowly pour in the melted chocolate and mix thoroughly. Pour into the baking tray and smooth over.

For the cheesecake: Put the cream cheese, sugar and vanilla extract and beat until smooth and thick. Add one egg at a time, while still mixing. The mixture should very very smooth and creamy. Spoon on top of the brownie mixture and smooth over. Bake for 30-40 minutes, until the cheesecake is firm to the touch. Leave to cool completely, the cover and refrigerate for 2 hours.

For the cream topping: Put the cream, sugar and raspberries in a bowl and whisk until firm but not too stiff. Turn the brownie out and turn the right way up. Spread the topping evenly over the brownie and decorate with more raspberries.

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