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Recipes continued
Brownie Cheesecake Slice
Serves: about 16
Cooking: 1 hour
150g butter, cubed
200g dark chocolate, roughly chopped
2 eggs, lightly beaten
½ cup caster sugar
1 cup plain flour
Topping
250g cream cheese, softened
¹⁄ ³ cup caster sugar
2 eggs
½ cup nutella spread
1. P reheat oven to moderately slow
(160°C/140°C fan forced). Grease and
line a 20cm square cake pan with baking
paper.
2. C ombine butter and chocolate in a small
saucepan. Stir over low heat until mixture
melts and is smooth. Remove from heat
and transfer mixture to a bowl. Leave to
cool for 5 minutes.
3. A dd eggs and stir to combine. Add sugar
and flour and stir until mixture is smooth.
Spoon mixture into prepared pan.
4. P lace cream cheese and sugar in a bowl.
Using the beaters, beat on speed 1-2 until
combined. Increase speed to 4-5 and beat
until smooth. Add eggs and beat until
combined. Add nutella and gently stir
through to make a swirl pattern.
5. S poon over chocolate mixture. Bake for
about 1 hour or until firm to touch.
Leave to cool. Refrigerate until cold. Cut
into squares. Serve.
Chocolate mousse
Serves: 8
300ml thickened cream
3 eggs, separated
2 tablespoons caster sugar
200g dark chocolate, chopped
30g unsalted butter, chopped
Whipped cream and extra chocolate to
garnish
1. P lace cream in a bowl. Using the beaters,
beat on speed 4-5 until soft peaks form.
2. P lace egg whites in a clean bowl. Using
clean, dry beaters, beat on speed 5 until
soft peaks form. Add sugar and beat until
sugar dissolves.
3. P lace chocolate in a heatproof bowl. Place
bowl over a saucepan of simmering water.
Stir with a metal spoon until melted.
Remove from heat, add butter and stir
until melted. Add egg yolks and stir until
smooth.
4. F old cream and egg whites into chocolate
mixture in two batches.
5. S poon mixture into 8 serving glasses. Cover
and refrigerate overnight.
6. S erve with extra whipped cream and
garnish with shaved chocolate.
15
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