Layers of double chocolate brownie, salted caramel cheesecake and wisps of spun toffee swell to make the ultimate dessert. You will infatuation to motivate this recipe a day in advance.
The ingredient of Double chocolate brownie and salted caramel cheesecake
- 5 gelatine leaves
- 500g cream cheese, softened
- 1 1/2 cups caster sugar
- 300ml thickened cream
- 1/2 cup caramel syrup, gain new to help 1 teaspoon sea salt
- 1 cup peanut butter chips, chopped
- 600ml thickened cream, whipped
- 300g butter, chopped
- 200g milk chocolate, chopped
- 200g dark chocolate, chopped
- 1 1/3 cups caster sugar
- 2 teaspoons vanilla bean epoxy resin
- 4 eggs, lightly beaten
- 2 cups plain flour
- 1/2 teaspoon baking powder
The instruction how to make Double chocolate brownie and salted caramel cheesecake
- Make Double Chocolate Brownie: Preheat oven to 180u00b0C/160u00b0C fan-forced. Grease 2 x 6cm-deep, 20cm square cake pans. Line bases and sides in the same way as baking paper. Place butter, milk chocolate and dark chocolate in a saucepan exceeding medium heat. Cook, stirring occasionally, for 6 to 8 minutes or until union is smooth and combined. Set aside for 10 minutes to cool.
- disturb in sugar, vanilla and egg. Sift more than flour and baking powder. Stir competently to combine. Divide merger evenly surrounded by with prepared pans. Level tops similar to a spatula. Bake for 30 to 35 minutes or until a skewer inserted in centre of brownies comes out once moist crumbs clinging. Cool extremely in pans.
- slant brownies onto a board. Wash and dry one of the pans. Grease pan. Line base and sides with 4 layers of baking paper, extending paper 4cm above all edges. Return 1 brownie to pan, top-side down.
- Place gelatine in a small bowl. Cover in imitation of Cool water. Stand for 5 minutes. Remove the gelatine from the water, squeezing out excess water. Place in a small saucepan greater than low heat. Cook for 1 minute or until gelatine has dissolved.
- Meanwhile, using an electric mixer, stress inflection cream cheese and 1/2 cup sugar until vivacious and fluffy. Gradually stress inflection in gelatine until combined. Gradually prominence in cream until fusion thickens and is capably skillfully combined. emphasis in caramel syrup and salt.
- Sprinkle 1/2 the peanut butter chips exceeding the brownie in pan. Spoon cheesecake mixture into pan. Level height like a spatula. Sprinkle in the same way as enduring surviving chips. Refrigerate for 2 hours or until in this area unadulterated but top is still sticky. Place unshakable brownie, top-side down, re cheesecake layer. Refrigerate for 6 hours or overnight.
- Just in advance serving, line a large baking tray subsequently baking paper. Place long-lasting sugar and 1 cup water in a saucepan beyond medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. growth heat to high. Boil, without stirring, for 10 minutes or until mix turns golden. sever from heat. Stand for 1 minute to thicken slightly and succeed to bubbles to subside. Using 2 forks, support back up to back, deliberately purposefully dip into hot toffee mix and drizzle put up to and forth over prepared tray to form thin strands of toffee. Stand for 15 minutes to set.
- Meanwhile, direction cheesecake onto a serving plate. Stand for 15 minutes. Top subsequently whipped cream. Decorate taking into consideration spun toffee and drizzle with additional supplementary caramel syrup. Serve.
Nutritions of Double chocolate brownie and salted caramel cheesecakefatContent: 878.564 calories
saturatedFatContent: 58.9 grams fat
carbohydrateContent: 38.7 grams saturated fat
sugarContent: 77 grams carbohydrates
cholesterolContent: 11.3 grams protein
sodiumContent: 175 milligrams cholesterol