Try this beautiful chocolate brownie and cherry cheesecake slice you'll love it!
For the brownies, preheat oven to 180°C. Grease and line a 21 x 21 cm baking tin. Melt the butter and set aside to cool slightly. Melt the dark and milk chocolate and set aside. Beat the sugar and eggs until the sugar has dissolved and the mix is light and fluffy. Slowly mix in the melted butter. Sieve in the flour and cocoa and mix until it is just incorporated. Add the melted chocolate and mix through. Mix in the chopped pecans and white chocolate.
For the cheesecake layer, mix cream cheese and sugar until soft and well incorporated. Add eggs cherry syrup and vanilla mix well (add a drop of red food colour if you want the layer to be pink). Pour the cheesecake layer over the brownie layer spread the cherries in the cheesecake mix and bake for 40-50 minutes.
For the chocolate ganache layer, heat the cream in a saucepan. Chop the chocolate into small pieces and place into a bowl with the glucose and cherry syrup. Pour the cream over and leave the chocolate to melt for a minute. Stir gently to combine. Once the brownie has baked and cooled slightly, pour over the chocolate ganache.
Melt some white chocolate in a piping bag in the microwave for 20 seconds at a time until it is just melted. Cut the tip off the piping bag and drizzle over the ends of some fresh cherries.
Cut your slice into rectangles. Arrange on a plate, place a decorated cherry on the end of each piece, drizzle over some more of your melted white chocolate and serve.
Nutritional analysis per serving (32 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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