DOUBLE-DECKER BROWNIE CHEESECAKE

Can't quite decide between two cheesecake flavours? I didn't want to choose so I made them both – and a brownie!

This recipe is not just ridiculously easy but also gluten-free and fairly low-carb. The cake is very rich and creamy but not too sweet.

I'm using the recipe to enter the We Should Cocoa chocolate challenge, hosted by Chele from Chocolate Teapot.

The brownie base is quite similar to my marinated mud cake.

Makes approximately an 18 cm cake.


Brownie base:

50g chocolate
100g cocoa powder
100g unsalted butter
30g sugar
2 large eggs


Raspberry layer:

400g cream cheese
sugar to taste
a handful of raspberries, I used frozen


Lemon layer:

400g cream cheese
sugar to taste
lemon juice
lemon zest



To make the brownie base melt chocolate and butter and mix in sugar. Allow to cool.

Beat in the eggs, one at a time. If the batter splits, it's too warm so put it in the freezer for a minute or two. Continue as normal and it will become smooth again.

Mix in cocoa.

Bake in 200°C until firm. Allow to cool.

Prepare the fillings. You will find it easier if you soften the cheese by pressing it through a sieve before you mix anything into it. Spread the fillings on the brownie base.

Chill overnight to set.

MARINATED MUD CAKE

This is a very firm mud cake that is then marinated to create a more traditional, soft and moist cake with extra flavour.


100g dark chocolate
100g cocoa powder
200g unsalted butter
50ml fructose or 75ml regular sugar
5 eggs
50ml ground almonds, maybe a little less if you like

Marinade:
Irish cream, rum, Cointreau, etc.


Grease the edges of a small cake tin (about 18cm or 7 inches) and sprinkle with ground almonds. Place a greased piece of greaseproof paper on the bottom of the tin.




Melt the chocolate and butter and mix in the fructose and cocoa powder. You may want to use more sugar than I did if you like sweet. Let the mixture cool down a little. Add the eggs one at a time, beating until thoroughly mixed every time.




The batter may turn grainy like in the picture below but don't worry; it just means it's a little too warm. Pop it in the freezer for a couple of minutes and then continue as before by beating in another egg.




The batter will then turn smooth. Keep adding eggs.




Mix in the ground almonds and pour the batter in the cake tin.








Bake in 200°C for 10-15min.




When the cake is closer to room temperature, pour plenty of marinade on it and spread all over. It's better to do this while the cake is still in the tin because it gives an evenly moist result.






Repeat two or three times. Let the cake absorb as much liquid as it can. It will turn very dark and shiny.




Serve the next day.