Cream cheese raspberry brownies

After Canadian Living Best – Chocolate: “from a celebrated Toronto pastry chef”. Modified by busy NZ based scientist not reading the recipe too well, still turns out pretty irresistible.

Ingredients:

250 g dark chocolate

500 g softened cream cheese (2 packages)

2 cups sugar

4 eggs

1 tbsp vanilla essence

1 cup softened butter

1 cup flour

Pinch of salt

Raspberry jam, or better fresh/frozen raspberries

Method:

Melt chocolate, let cool to lukewarm

In large bowl beat cream cheese with 1/3 cup of the sugar until smooth (soften the cream cheese in the microwave at medium heat if needed). Beat in one of the eggs and 1 teaspoon of vanilla

In separate large bowl beat butter with remaining sugar until smooth, beat in remaining eggs one at a time, beat in remaining vanilla, then chocolate. Mix in flour and salt until just combined

Reserve 1 cup of chocolate batter. Spread remaining chocolate batter in 3.5L cake pan. Spread with cream cheese mixture. Spoon jam and/or raspberries over top.

Bake in center of preheated 180°C oven for 35 minutes or until cake tester comes out clean. Let cool and cut into squares.

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Published in: on January 23, 2013 at 18:57  Leave a Comment  

Mudcake

5th December was world soil day, and so a mudcake was appropriate. It has a silty to sandy texture, dense structure but no recognizable horizons.

The recipe is from bestrecipes.com.au, with slight changes.

Ingredients:

250 g butter, chopped

200 g dark chocolate, chopped

2 cups caster sugar

1 1/2 cups water

1 teaspoon instant coffee, or for extra texture: freshly grinded coffee

1 1/2 cup plain flour

1 teaspoon baking powder

1/4 cup cocoa

3 eggs lightly beaten

Method:

In large saucepan, add first 5 ingredients (butter, chocolate, sugar, water, coffee).

Melt together until sugar dissolved and butter and chocolate are melted. Allow to cool for 10 minutes

Sift flour, baking powder and cocoa into large mixing bowl

Add cooled chocolate liquid and beat gently

Add eggs and beat gently

Pour into greased cake tin and bake at 150°C for 1 3/4 hour, but test frequently

Also on offer were biscotti with alcoholic syrup by John H.

Published in: on January 23, 2013 at 18:54  Leave a Comment