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RECIPES OF THE MONTH
  • Blackcurrant Cheesecake Brownies
    (Makes 20)

Blackcurrant Cheesecake Brownies


Ingredients  
   
FOR THE BROWNIE  
Puracé 36% Dark Milk Couverture 420 grams
Unsalted Butter 345 grams
Sugar 270 grams
Eggs 8 units
Vanilla extract 2 grams
Salt 4 grams
Flour 360 grams
Baking powder 3 grams
   
FOR THE BLACKCURRANT CHEESECAKE  
Cheese cream 300 grams
Sugar 180 grams
Vanilla extract 1 grams
Salt 3 grams
Flour 30 grams
Eggs 2 units
Blackcurrant 120 grams


Directions

To make the Brownie:
- Temper the Puracé 36% Dark Milk Chocolate as shown on the back of the envelope.
- Melt the butter and mix it with the tempered liquid chocolate.
- Whip the eggs and sugar until you get a pale colored mixture
- Now whip in the vanilla and salt untill fully incorporated
- Mix together the chocolate mixture with the eggs mixture the flour and the baking powder.
- Pour this mixture into a greased 14" X 16" brownie pan

To make the Blackcurrant Cheesecake:
- Whip together the cream cheese with the sugar, until well areated.
- Keep whiping and adding the eggs, vanilla and salt until fully incorporated.
- Mix in the flour.
- Pour this cheesecake mixture on top of the brownie mixture.
- Now gently distribute all the blackcurrants on top of the cheesecake brownie.
- Bake at 350oF for 45 minutes.

Recipes by Chef Juan fernando Quintero