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Double chocolate brownie and salted caramel cheesecake
Double chocolate brownie and salted caramel cheesecake
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Prep Time:
400 minutes
Cook Time:
65 minutes
Total Time:
465 minutes
Decadent triple-layer dessert featuring rich chocolate brownie, creamy salted caramel cheesecake, and delicate spun toffee. Best prepared a day ahead.
Ingredients:
  • 5 gelatine leaves
  • 500g cream cheese, softened
  • 322.50 gm caster sugar
  • 300ml thickened cream
  • 125.00 ml caramel syrup, plus extra to serve 1 tsp sea salt
  • 260.00 gm peanut butter chips, chopped
  • 600ml thickened cream, whipped
  • 300g butter, chopped
  • 200g milk chocolate, chopped
  • 200g dark chocolate, chopped
  • 285.95 gm caster sugar
  • 2 tsp vanilla bean paste
  • 4 eggs, lightly beaten
  • 500.00 ml plain flour
Instructions:
  • For Double Chocolate Brownies: Preheat oven to 180°C/160°C fan-forced. Grease two 6cm-deep, 20cm square cake pans and line with baking paper. In a saucepan over medium heat, melt butter, milk chocolate, and dark chocolate until smooth, stirring occasionally. Let mixture cool for 10 minutes.
  • Combine sugar, vanilla, and egg, then sift over flour and baking powder. Mix thoroughly until well combined. Divide mixture evenly between pans and smoothen the tops with a spatula. Bake for 30 to 35 minutes or until a skewer inserted in the center comes out with moist crumbs. Allow to cool completely in pans.
  • Invert the brownies onto a cutting board. Clean and dry one of the pans. Grease the pan, then line the base and sides with four layers of baking paper, making sure to extend the paper 4cm above all edges. Place one brownie back into the pan, top-side down.
  • Soak gelatine in cold water for 5 minutes until softened. Drain and squeeze out excess water. Heat in a saucepan over low heat for 1 minute until dissolved.
  • Using an electric mixer, whip together cream cheese and 1/2 cup sugar until fluffy. Slowly incorporate gelatin until blended. Gradually add cream until mixture thickens and blends well. Mix in caramel syrup and salt.
  • - Scatter half of the peanut butter chips over the brownie in the pan. - Dollop the cheesecake mixture into the pan and smooth the top with a spatula. - Sprinkle the remaining peanut butter chips on top. - Chill in the refrigerator for 2 hours until almost set but the top is still slightly tacky. - Flip the remaining brownie layer on top of the cheesecake. - Refrigerate for 6 hours or overnight before serving.
  • Before serving, prepare a large baking tray by lining it with baking paper. In a saucepan over medium heat, combine the remaining sugar with 1 cup of water. Stir and cook for 5 minutes until the sugar dissolves. Increase the heat to high and boil without stirring for about 10 minutes until the mixture turns golden. Remove from heat and let it stand for 1 minute to slightly thicken and allow bubbles to subside. Using two forks back to back, carefully dip them into the hot toffee mixture and drizzle back and forth over the prepared tray to create thin strands of toffee. Let it stand for 15 minutes to set.
  • Invert the cheesecake onto a serving plate and let it rest for 15 minutes. Garnish with whipped cream, spun toffee, extra caramel syrup, and serve.

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