Brownie layer
200 g dark chocolate
200 g unsalted butter or margarine, softened
250 g caster sugar
3 eggs
1/2 C plus 1.5 Tbs plain flour
3 Tbs cocoa
Cheesecake layer
400 g cream cheese
150 g caster sugar
1 tsp vanilla extract
2 eggs
120 g raspberries
Preheat the oven to 350.
Melt the chocolate in a double boiler or in the microwave, then set aside to cool slightly.
Cream the butter and sugar for the brownies together until pale, then add the eggs, one at a time, beating well after each one. Stir in the chocolate, then the flour and cocoa. Spread most of the batter into the pan, reserving a few tablespoons.
For the cheesecake, beat all of the ingredients, except the raspberries, together until smooth, then pour all of the batter over the brownie base.
Dollop the extra brownie mixture over the top, then use a knife to swirl the layers together. Top with raspberries and bake for 40-45 minutes.
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