I've always wanted to bake an elegant type of tart. You know, the ones that have a thin, crisp, perfectly uniform shortcrust pastry with a smooth, rich, glossy filling of chocolate. It would be displayed with a slice slightly cut out, with razor sharp edges, and sprinkled with fine Dutch cocoa..
But I've made this 'rustic' cheesecake swirl chocolate brownie instead.
Cheesecake swirl chocolate brownie
200g dark chocolate
1 3/4 cups (300g) brown sugar, lightly packed
1 1/3 cups (300g) plain flour, sifted
1/4 tsp baking powder, sifted
1/3 cup (35g) cocoa, sifted
250g cream cheese, softened
1/3 cup (75g) caster (superfine) sugar
1. Preheat oven to 180C/350F.
2. Place chocolate and butter in a saucepan over low heat, and stir until melted and smooth. Cool slightly
3. Place melted chocolate mixture in a bowl with the brown sugar and eggs. Whisk to combine.
4. Add the flour, baking powder and cocoa and whisk until smooth.
5. Pour into a lightly greased 22cm tin lined with non-stick paper. Set aside.
6. For the cheesecake swirl: place the cream cheese, caster sugar and eggs into the bowl of a food processor and blend until smooth. Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture and, using a butter knife, swirl to partially combine.
7. Bake for 50 minutes or until set. Cool in the tin before slicing.
Recipe from donna hay magazine
Ingredients, including heaps of butter, sugar, eggs and chocolate
Mixing the chocolate with the flour; blend the cream cheese, caster sugar and eggs in a food process to produce a smooth, gorgeous, lick-the-spoon cream; dollop on the chocolate brownie mix
Made a bit of a mess with this, but was it worth it...?
Yes! It was very worthwhile!
Admittedly, due to lack of a wide cake tin, my brownie looks more like a cake.
Appearances can be deceiving, as this moist, fudgey interior and crisp top attest.