Ingredients
- Melted butter, to grease
- 150g dark cooking chocolate, coarsely chopped
- 100g butter, chopped
- 3 eggs
- 75g (1/2 cup) plain flour
- 215g (1 cup) caster sugar
- 2 tablespoons Cocoa Powder
- 250g pkt cream cheese, at room temperature
- 65g (1/4 cup) sour cream
Directions
Preparation: 15min › Cook: 55min › Ready in: 1hr 10min
1.
Preheat
oven to 160°C. Brush a 16 x 26cm (base measurement) slab pan with melted
butter. Line with non-stick baking paper, allowing the sides to overhang.
2.
Place
chocolate and butter in a heatproof bowl over a saucepan half-filled with
simmering water (make sure the bowl doesn't touch the water). Use a metal spoon
to stir until the chocolate melts and the mixture is smooth. Set aside for 5
minutes to cool slightly. Add 2 eggs and whisk to combine.
3.
Combine
the flour and 100g (1/2 cup) caster sugar in a large bowl. Sift in the cocoa
powder. Stir in the chocolate mixture until just combined.
4.
Use
an electric beater to beat the cream cheese, sour cream and remaining sugar in
a bowl until smooth. Add the remaining egg and beat until just combined.
5.
Spoon
the chocolate and cream cheese mixtures alternately into the prepared pan. Use
a skewer to create a swirled effect. Bake for 50 minutes or until crumbs cling
to a skewer inserted into the centre. Set aside in the pan for 3 hours to cool.
Utensils
List
- Brush
- 16 x 26cm (Base Measurement) Slab Pan
- Non-Stick Baking Paper
- Heatproof Bowl
- Saucepan
- Metal Spoon
- Electric Beater
- Large Bowl
- Skewer
- Serving Plate
Ingredients
List
- Melted Butter
- Dark Cooking Chocolate
- Butter
- Eggs
- Plain Flour
- Caster Sugar
- Cocoa Powder
- Cream Cheese
- Sour Cream
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