- 200g dark chocolate, roughly chopped
- 200g unsalted butter
- 250g icing sugar
- 3 Eggs
- 110g plain flour
For the cheesecake
- 400g cream cheese
- 150g icing sugar
- 1/2 tsp vanilla extract
- 2 Eggs
For the cream topping
- 300ml whipping cream
- 100g icing sugar
- 150g Raspberries, plus extra to decorate
Method1. Preheat the oven to 170C/Gas 3
2. For the brownie melt the chocolate in a heatproof bowl over a pan of simmering water (don't let the base of the bowl touch the water).
3. Cream the butter and sugar in a food mixer or electric food mixer. Add the eggs one at a time mixing well and scraping any unmixed ingredients from the side of the bowl after each addition.
4. Gradually beat in the flour then turn the mixer up to high speed for a little longer until the mixture is smooth. Slowly pour in the melted chocolate and mix thoroughly.
5. Pour the mixture into a 33cm x 23cm x 5cm baking tray lined with greaseproof paper and smooth over with a palatte knife.
6. For the cheesecake using an electric mixer, combine the cream cheese, sugar and vanilla extract and beat until smooth and thick.
7. Add one egg at a time, scraping any unmixed ingredients form the side of the bowl after each addition. Be careful not to overmix as the mixture can split.
8. Spoon on top of the brownie mixture and smooth over with a palatte knife. Bake in the preheated oven for 30-40 minutes or until the cheesecake is firm to the touch and light and golden around the edges.
9. Leave to cool completely then cover and refridgerate for 2 hours or overnight if possible.
10. For the cream topping beat the cream, sugar and raspberries until firm but not stiff. Turn the brownie out onto a board and turn the cheesecake side up. Spread the topping over evenly and decorate with more raspberries.
From The Hummingbird Cookbook, published by Ryland Peters & Small