Decadence itself, this triple-layer concoction is comprised of our classic brownie, a layer of cheesecake, and topped with a layer of fresh raspberry whipped cream.
200 g dark chocolate, roughly chopped
200 g unsalted butter, softened
250 g caster sugar
3 large eggs
110 g plain flour (200 ml)
450 g cream cheese, softened
150 g caster sugar
1 tsp vanilla extract
2 large eggs
200 ml whipping cream
100 g caster sugar
200 g raspberries
Butter a 26 cm springform tin, line the base with a sheet of parchment paper.
For the brownie layer:
Melt the chocolate in a heatproof bowl placed over a pan of simmering water.
Cream the butter and sugar, then whisk in the eggs one at a time. Sift and fold in the flour and finally fold in the slightly cooled melted chocolate.
Pour the chocolate mixture into the cake tin.
For the cheesecake layer:
cream the softened cream cheese with sugar and vanilla extract until combined, then whisk in the eggs one at a time.
Pour the cheesecake mixture carefully over the uncooked brownie mixture.
Bake in the middle of a pre-heated 170 C / 325 F oven for 30-40 minutes, until the cheesecake is firm to the touch and light golden around the edges. (The cheesecake layer will firm furthen when cooling).
Remove the cake from the oven and let cool for at least 4 hours, preferably overnight.
Before serving whisk the cream and sugar until soft peaks form, then fold in the fresh or frozen (defrost and drain first!) raspberries. Spread the raspberry cream over the cheesecake and decorate with chocolate and extra raspberries.