Sunbeam JM3250 manual Brownie Cheesecake Slice, Chocolate mousse, Recipes continued, Topping

Recipes continued

Brownie Cheesecake Slice

Serves: about 16

Cooking: 1 hour

150g butter, cubed

200g dark chocolate, roughly chopped

2 eggs, lightly beaten

½cup caster sugar 1 cup plain flour

Topping

250g cream cheese, softened

¹⁄³ cup caster sugar 2 eggs

½cup nutella spread

1.Preheat oven to moderately slow (160°C/140°C fan forced). Grease and line a 20cm square cake pan with baking paper.

2.Combine butter and chocolate in a small saucepan. Stir over low heat until mixture melts and is smooth. Remove from heat and transfer mixture to a bowl. Leave to cool for 5 minutes.

3.Add eggs and stir to combine. Add sugar and flour and stir until mixture is smooth. Spoon mixture into prepared pan.

4.Place cream cheese and sugar in a bowl. Using the beaters, beat on speed 1-2 until combined. Increase speed to 4-5 and beat until smooth. Add eggs and beat until combined. Add nutella and gently stir through to make a swirl pattern.

5.Spoon over chocolate mixture. Bake for about 1 hour or until firm to touch. Leave to cool. Refrigerate until cold. Cut into squares. Serve.

Chocolate mousse

Serves: 8

300ml thickened cream 3 eggs, separated

2 tablespoons caster sugar

200g dark chocolate, chopped

30g unsalted butter, chopped Whipped cream and extra chocolate to garnish

1.Place cream in a bowl. Using the beaters, beat on speed 4-5 until soft peaks form.

2.Place egg whites in a clean bowl. Using clean, dry beaters, beat on speed 5 until soft peaks form. Add sugar and beat until sugar dissolves.

3.Place chocolate in a heatproof bowl. Place bowl over a saucepan of simmering water. Stir with a metal spoon until melted.

Remove from heat, add butter and stir until melted. Add egg yolks and stir until smooth.

4.Fold cream and egg whites into chocolate mixture in two batches.

5.Spoon mixture into 8 serving glasses. Cover and refrigerate overnight.

6.Serve with extra whipped cream and garnish with shaved chocolate.

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