Course: Cakes & Biscuits
For the chocolate Brownie
225g of dark chocolate (minimum 70% cocoa solids)
150g unsalted butter
3 Poultry Eggs
225g Sugar Caster
STRONG ESPRESSO 100ML
100g of smooth flour
For the cheese whirlpool
150g full of fat cream cheese
50g sugar Caster
1 Poultry Egg
1/2 Orange, zest only
Preheat the oven to 170C/325F/Gas 3. Grease and line at 8in/20cm tin of square cake.
For brownies, melt the chocolate and butter in a whole bowl on a simmered water pan. (Do not let the base of the bowl touch the water.) Remove the bowl from the pan and let cool lightly.
Whisk eggs, Caster sugar and coffee in a bowl until well combined. Sift into the flour and mix until well combined.
For the cheesecake, beat the cream cheese, the sugar emitter, egg and orange zest until smooth.
Spoon the Brownie mixture into the cake mould then grab the cheesecake mixture on top (in drops) and use a knife to cut the lines into the mixture to create a marmed effect.
Bake for 25-30 minutes, or until it’s just put. Remove the can from oven, put aside to cool completely, remove from the can and cut into squares