Been looking at this recipe for a while now. It's from Hummingbird bakery. Has a layer of choccy brownie topped with cheesecake and covered with fresh raspberry flavoured whipped cream.
Ingredients for the 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
- 300ml whipping cream
- 100g icing sugar
- 150g rapsberries, plus extra for decorate
- 33x23x5 baking tray, lined with greaseproof paper
For the brownie:
Preheat oven to 170C/150C for fan oven.
Put chocolate in a heatproof bowl over a pan of simmering water (do not let the base of the bowl touch the water). leave until melted and smooth.
Put in butter and sugar in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated.
Add in the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
Gradually beat in the flour, mixing well each addition, then turn the mixer up to a high speed and beat for a little longer until you get a smooth mixture.
Slowly pour in the melted chocolate and mix thoroughly. Pour into the prepared baking tray and smooth over with a palette knife.
For the cheesecake:
Put in the cream cheese, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment and beat on slow speed until smooth and thick. Add one egg at a time, while still mixing. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. The mixture should be very smooth and creamy.
The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier but be careful not to overmix, otherwise the cheese will split. Spoon on top of the brownie and smooth over a palette knife.
Bake in the preheated oven for 30-40 minuted, or until the cheesecake is firm to the touch and light golden around the edges. The centre should still be pale. Leave it to cool completely, then cover and refrigerate for 2 hours, or overnight if possible.
For the cream topping:
Put the cream, sugar and raspberries in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff.
Turn the brownie out onto a board and turn the right way up.
Spread the topping evenly over the brownie and decorate with more raspberries.