Chocolate Brownie Cheesecake – Barbara Joubert
Written by Barbara Joubert on February 10, 2017 in Dessert
This is the most decadent of desserts. Three of the most delicious desserts in one. Believe me, it is so easy to make.
Serves 18 blocks
Preparation time 10 minutes for brownie layer, 10 minutes for cheesecake layer and 10 minutes for canache layer
85 g (150 ml) cake flour, sifted
20 g (50 ml) cacao, sifted
100 g dark 70% chocolate, chopped in small blocks
1 x 385 g-tin condensed milk
Brownie layer Preheat oven to 180 °C. Line the base of a 20 x 20 cm cake tin with baking paper. Spray and cook the tin well. Place all ingredients except the chopped chocolate in mixing bowl of electric mixer. Beat for about 2 minute. Fold in chopped chocolate and pour mixture in tin. Place in oven and bake for 45 minute. Take out and let it cool for about 20 minutes. The top of the brownie will be uneven. Press it down with back of the spatula.
Cheesecake layer Lower the temperature of the oven to 160 °C. Place all the ingredients in a mixing bowl. Beat together with a balloon whisk. Pour on top of brownie layer and place in oven. Bake for 45 minutes. Take out of oven and let it cool till room temperature.
Canache layer Break chocolate in pieces and place in a mixing bowl. Heat cream to just boiling point. Pour over chocolate and let it stand for about 2 minutes. Stir until chocolate is fully melted into the cream. Whisk until smooth and glossy. Pour over the cheesecake layer. Break the white chocolate in blocks and place in a small bowl. Place bowl on top of another bowl of boiled water and let it stand till chocolate is melted. Spoon in small piping bag and pipe parallel lines along the top of canache in one direction. Use a tooth pick and pull parallel line across the white chocolate and canache in alternating directions to create a feathered effect. Place in fridge for about 4 hours. Slice in blocks and keep in fridge.
Hierdie nagereg is defnitief vir die soettand bedoel. Dis 3 nageregte in een en baie maklik om te maak.
Genoeg vir 18 blokke
Voorbereidings tyd 10 minute vir bruintjie laag, 10 minute vir kaaskoek laag en 10 minute vir canache laag
Baktyd 90 minute
85 g (150 ml) koekmeel, gesif
100 g donker 70 % sjokolade, in blokkies gesny
100 g donker 70 % sjokolade
80 g witsjokolade
Sjokolade-bruintjie-laag Verhit oond tot 180 °C. Voer die bodem van 20 x 20 cm koekpan uit met bakpapier. Spuit die pan goed met kleefwerende kossproei. Plaas al die bestanddele behalwe die gekapte sjokolade in mengbak van elektriese menger. Meng vir 2 minute. Vou sjokolade stukkies in mengsel en gooi in koekpan. Plaas in oond en bak vir 45 minute. Haal uit en laat afkoel vir 20 minute.
Kaaskoek-laag Plaas al die bestanddele in ’n mengbak en meng goed met ’n ballon-klitser. Gooi mengsel bo-op bruintjie-laag en plaas in oond. Bak vir 45 minute en haal uit. Laat afkoel tot kamertemperatuur.
Canache-laag Breek sjokolade in blokkies en plaas in bakkie. Verhit room tot net kookpunt en gooi oor sjokolade. Laat staan vir 2 minute. Roer tot sjokolade gesmelt het en ’n gladde tekstuur vorm. Gooi bo-op kaaskoek-laag. Breek witsjokolade in ’n klein bakkie. Gooi kookwater in ’n ander bakkie en plaas witsjokolade bakkie bo-op. Laat staan tot gesmelt. Roer gesmelte sjokolade en skep in klein spuitsak. Spuit paralelle lyne bo-op cananche met witsjokolade. Gebruik ’n tandestokkie en trek lyne deur die witsjokolade en canache in verskillende rigtings om ’n veertjie effek te kry. Plaas in yskas vir sowat 4 ure en sny in blokke. Hou in yskas.