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Health & Wellbeing / Ali Horsfall

Cravings Corner: When You Want To Eat Chocolate

We know that chocolate very rarely needs reasoning – but if you’re desperately searching for one, National Chocolate Day seems a good enough excuse to tuck in, hey?

This chocolatey cheesecake/brownie combo is a perfect PMS treat and makes a decadent dessert with scoops of vanilla ice cream and hot chocolate sauce. To make it totally extra, add in chocolate chips too. Who’s tempted?

Brownie Cheesecake

  • Serves 12

What you need

For the brownies

  • 100g butter
  • 150g dark chocolate
  • 100g caster sugar
  • 100g soft brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 80g plain/all purpose flour, sifted
  • 50g chopped pecans

For the topping

  • 150g cream cheese
  • 160ml sour cream
  • 100g caster sugar
  • 50g caster sugar
  • 1 teaspoon vanilla bean paste
  • 2 eggs
  • 30g plain/all purpose flour, sifted
  • 125g dark chocolate, chopped
  • a round cake pan, greased and lined

How to make

  • Pre-heat the oven to 180°C, (350°F, Gas mark 4).
  • To prepare the brownies, melt the butter and chocolate in a heatproof bowl set over a small pan of simmering water, taking care that the bottom of the bowl does not touch the water. Stir until melted, and then leave to cool.
  • Then in a large mixing bowl, whisk together the sugars and eggs (from the brownies ingredients list) with the vanilla until doubled in size and the mixture is very light and creamy.
  • Slowly pour in the cooled melted chocolate mixture, whisking all the time. Fold in the flour and nuts, then pour into the prepared cake pan.
  • For the cheesecake topping, whisk together the cream cheese, sour cream vanilla, eggs and flour (from the topping ingredients list) until smooth, and then stir through the chopped chocolate.
  • Place large spoonfuls of the cheesecake and brownie mixtures together with a round bladed knife to create swirled patterns.
  • Bake the cheesecake in the preheated oven for 40-45 minutes until a crust has formed on the brownie and the cheesecake mixture is set.
  • Allow to cool before serving.

Extracted from Cheesecake: 60 classic and original recipes for heavenly desserts By Hannah Miles (Ryland Peters & Small). Photography by Steve Painter.


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