Recipes Double chocolate brownie and salted caramel cheesecake

Recipes Double chocolate brownie and salted caramel cheesecake

Recipes Double chocolate brownie and salted caramel cheesecake

Recipes Double chocolate brownie and salted caramel cheesecake Layers of double chocolate brownie, salted caramel cheesecake and wisps of spun toffee combine to make the ultimate dessert. You will need to start this recipe a day in advance. Double chocolate brownie and salted caramel cheesecake

Ingredients

  • 5 gelatine leaves
  • 500g cream cheese, softened
  • 1/2 cups caster sugars
  • 300ml thickened cream
  • 1/2 cup caramel syrup, plus extra to serve 1 teaspoon sea salt
  • 1 cup peanut butter chips, chopped
  • 600ml thickened cream, whipped

Double Chocolates Brownie

  • 300g butter, chopped
  • 200g dairy chocolate, chopped
  • 200g dark chocolate, chopped
  • 1/3 cups caster sugars
  • 2 teaspoons vanilla bean paste
  • 4 eggs, lightly beaten
  • 2 cups bare flour
  • 1/2 teaspoon baking powder

Method

  • Step 1 Make Double Chocolates Brownie: Preheat oven to 180�C/160�C fan-forced. Grease 2 x 6cm-deep, 20cm square cake pans. Line facets and sides with baking paper. Place butter, dairy chocolate and dark chocolate in a saucepan over medium warmth. Cook, stirring occasionally, for 6 to 8 moments or until mixture will be smooth and combined. Set aside with regard to 10 moments to cool.
  • Step 2

    Stir in sugar, vanilla and egg. Sift over flour and baking powder. Stir nicely to combine. Divide mixture evenly among prepared pans. Level tops with a spatula. Bake with regard to 30 to 35 minutes or until a skewer put in centre of brownies comes out with moist crumbs clinging. Cool completely in pans.

  • Step 3

    Turn brownies onto a board. Wash and dry one of the pans. Grease pan. Line foundation and sides with 4 layers of baking paper, extending papers 4cm above all edges. Return 1 brownie to pan, top-side down.

  • Step 4

    Place gelatine in a small bowl. Cover with chilly water. Stand for 5 moments. Eliminate the gelatine from your water, blending out excess water. Place in a small saucepan over low heat. Cook with regard to 1 minute or until gelatine offers dissolved.

  • Stage 5

    Meanwhile, using an electric mixing machine, beat cream cheese and 1/2 mug sugar until light and fluffy. Progressively beat in gelatine until combined. Progressively beat in cream until mixture thickens and will be well combined. Beat in caramel viscous, thick treacle and salt.

  • Step 6 Sprinkle 1/2 the peanut butter chips over the brownie in pan. Spoon cheesecake combination into pan. Level top having a spatula. Sprinkle with remaining chips. Refrigerate for 2 hours or until almost firm but top is usually still sticky. Place leftover brownie, top-side down, on cheesecake coating. Refrigerate with regard to 6 hours or immediately.
  • Step 7 Just before helping, line a large baking tray with baking paper. Place leftover sugar and 1 cup water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Boil, without having stirring, for 10 minutes or until mixture turns golden. Remove from warmth. Stand for 1 minute to thicken slightly and permit bubbles to diminish. Using 2 forks, returning to back, cautiously dip into very hot toffee mixture and drizzle back and forth over prepared tray to form thin strands of toffee. Stand with regard to 15 minutes to set.
  • Stage 8

    Meanwhile, change cheesecake onto a helping plate. Remain for 15 minutes. Top with whipped cream. Decorate with unique toffee and drizzle with extra caramel syrup. Function.