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Brownie and berry cheesecake stack
Brownie and berry cheesecake stack
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Prep Time:
845 minutes
Cook Time:
35 minutes
Total Time:
880 minutes
Create a decadent brownie cheesecake slice topped with beautiful chocolate flowers, perfect for any occasion.
Ingredients:
  • 200g dark chocolate, finely chopped
  • 180g unsalted butter, chopped
  • 4.40 gm vanilla extract
  • 6 eggs
  • 255g (1 1/4 cups) brown sugar, firmly packed
  • 100g (1 cup) hazelnut meal
  • 75g (1/2 cup) plain flour
  • 35g (1/3 cup) cocoa powder
  • Chocolate flowers, to decorate (see note)
  • 375g cream cheese, at room temperature
  • 45g (1/4 cup) icing sugar mixture
  • 200g white cooking chocolate, melted, cooled
  • 300ml thickened cream, whipped
  • 12.00 gm icing sugar mixture, extra
  • 250g fresh raspberries
  • Pink food colouring, to tint (optional)
  • 50.00 gm warm water
  • 10.50 gm gelatine powder
  • 100ml pouring cream
  • 140g Dark Choc Melts
Instructions:
  • Preheat your oven to 170°C/150°C fan forced. Lightly grease three 20cm square cake pans with oil, then line the base and sides with baking paper, leaving some overhang.
  • Gently melt chocolate and butter in a heatproof bowl placed over simmering water (ensure the bowl doesn't touch the water), stirring with a metal spoon until smooth. Mix in the vanilla extract.
  • Begin by delicately separating 3 eggs, ensuring to place the yolks and egg whites in separate bowls. Utilize electric beaters to whip together the sugar, yolks, and remaining eggs in a bowl for about 2 minutes, or until a thick and creamy consistency is achieved. Gently mix in the melted chocolate mixture, then carefully fold in the hazelnut meal, flour, and cocoa until thoroughly combined.
  • Beat egg whites with electric beaters until soft peaks form. Gently fold them into the chocolate mixture. Divide batter among pans and bake for 15-20 minutes until a skewer comes out clean. Let it cool completely before serving.
  • Prepare the 20cm square cake pan by greasing it lightly with oil and lining the base and sides with plastic wrap, leaving some overhang. Add 1 brownie to the pan.
  • In a bowl, use electric beaters to combine cream cheese and icing sugar until smooth. Add melted white chocolate and gently fold in a third of the whipped cream. Repeat this process twice more. Finally, divide the mixture in half.
  • Blend together generous amounts of icing sugar and half of the raspberries until velvety in a food processor. Sieve the mixture to remove seeds. Gently combine with a portion of the cream cheese blend, and add a touch of food coloring for a richer hue, if preferred.
  • In a small bowl, add 1 1/2 tablespoons of water and sprinkle 2 teaspoons of gelatine over it. Stir until fully combined. Place this bowl in a larger bowl filled halfway with boiling water and stir for 1 minute until the gelatine dissolves. Allow it to cool for 1 minute. Fold the mixture into the raspberry cream cheese. Pour over the brownie layer in the cake pan, smooth the surface, and top with another brownie layer, pressing lightly to secure.
  • Dissolve the remaining gelatin in the remaining water, then let it cool for 1 minute. Gently fold it into the cream cheese mixture. Pour it over the brownie layer in the cake pan. Sprinkle the rest of the raspberries on top and gently press them in. Smooth the surface and add the remaining brownie on top, pressing lightly to secure it. Cover with plastic wrap and refrigerate for 7 hours or overnight until set.
  • In a small saucepan, gently combine the cream and chocolate over low heat until the chocolate melts and the mixture is smooth. Let it cool to slightly thicken before using.
  • Finish by elegantly drizzling with luxurious chocolate ganache and adorning with delicate chocolate flowers.

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