Last evening at about 8 o clock i decided to bake a cake. and I really wanted to try this recipe that i came across on the BBC website while surfing the internet. Brownies and Cheesecake separately are like anyones favorite desserts and when i saw this recipe i just knew it, this will be simply amazing.
So i did make some changes in the ingredients because I have a lot of fussy people at home, my sister-in-law wants a cake without flour, sugar, butter but she easily compromises once she smells the freshly baked cake. And my brother who enters the kitchen every ten minutes asking if the cake is ready, and at the same time saying that he doesn’t want to eat it. My dad just eagerly waits for the cake to be served to him at anytime of the night, even while he is asleep. My mom, the taster who always says one thing “Naina, its very good.” Clearly moms can never be critics.
Anyways so below is the recipe with tini-mini tweaks, I recommend that any chocolate lover should try this cake. Its Chocolatey, gooey, cheesacaked and awesome !! 🙂
- Dark chocolate – 225 gms
- Unsalted butter – 150 gms
- Eggs – 3
- Caster Sugar – 225 gms (I used brown sugar! )
- Strong Espresso – 100 ml
- Flour – 100 gms
- Cream Cheese – 150 gms (The easiest way to make cream cheese at home is to use hung curd which is refrigerated for about an hour)
- Caster Sugar – 50 gms
- Egg – 1
- Vanilla essence – 1 tsp
- Preheat the oven 180C. Grease and line a cake tin.
- For the brownies, melt the chocolate and butter in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove the bowl from the pan and set aside to cool slightly.
- Whisk the eggs, caster sugar and coffee in a bowl until well combined. Sift in the flour and chocolate mixture and mix until well combined.
- For the cheesecake, beat the cream cheese, caster sugar and egg until smooth.
- Spoon the brownie mixture into the cake tin then spoon the cheesecake mixture on top and use a knife to cut lines into the mixture to create a marble effect.
- Bake in the oven for 30 – 40 minutes, or until just set. Remove the tin from the oven, set aside to cool.
Adapted from BBC FOOD