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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. Preheat oven to moderately slow
(160°C/140°C fan forced). Grease and
line a 20cm square cake pan with baking
paper.
2. Combine 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. Add eggs and stir to combine. Add sugar
and flour and stir until mixture is smooth.
Spoon mixture into prepared pan.
4. Place 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. Spoon 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. Place cream in a bowl. Using the beaters,
beat on speed 4-5 until soft peaks form.
2. Place 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. Place 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. Fold cream and egg whites into chocolate
mixture in two batches.
5. Spoon mixture into 8 serving glasses. Cover
and refrigerate overnight.
6. Serve with extra whipped cream and
garnish with shaved chocolate.