I adapted this today from "Breakfast Lunch Tea - Rose Bakery". Rose Bakery is a famous bakery in Paris and the book is full of lovely, delicious, unhealthy things. This brownie/cheesecake is very, very
wicked and may well kill some of you, so don't say you weren't warned.
I'll be putting this up on my blog at some stage, but for now I'll put it here for safe-keeping.
Preheat oven to 180C. Grease and line 20 x 28 cm pan.
250 gms unsalted butter
250 gms chocolate (I used Callebaut 70%)
6 eggs
380 gms caster sugar
1 tsp natural vanilla essence (don't even think of using the cheap extract, or I'll hunt you down!)
150 gm plain flour
good pinch of salt
For the cheesecake mix -
125gm ricotta (I made mine in the TM *smug*)
50 gm cream cheese
2 tbsp caster sugar
splash of vanilla essence (see above)
1 egg
5 tsps cream (I misread this and added 5 tbsp
)
1 tbsp flour
Grind chocolate 5 seconds/sp 8 - set aside.
Scrape bowl out, add all cheesecake ingredients and blend 20 seconds/sp 7, scaping down bowl if necessary - set aside.
Scrape bowl out, add chocolate and butter and melt 50C 3 minutes/sp 2 - set aside.
Scrape bowl out, blend eggs, sugar & vanilla 20 seconds/sp 6 until well blended, but not foamy or pale.
Add melted butter/ choc, flour and salt blend 20 seconds/sp 7.
Pour chocolate mix into pan and swirl in the cheesecake mix - taking care not to over-mix it.
Bake 180C for 20-25 minutes. Cool in pan, then cut into squares.
