Raspberry cheesecake brownie: the heavenly delights of fat on fat on fat.

Ingredients

• 200 g dark chocolate, roughly chopped
• 200 g unsalted butter
• 250 g icing sugar
• 3 eggs
• 110 g plain flour
• 400 g cream cheese
• 150 g icing sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 300 ml whipping cream
• 100 g icing sugar
• 150 g raspberries plus extra to decorate

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Preparation

• Preheat oven to 170°C/325°F.
• Put the chocolate in a heatproof bowl over a pan of simmering water. Leave until melted and smooth.
• Put the butter and sugar in a bowl and mix with an electric mixer until all ingredients are well incorporated.
• Add the eggs one at a time, mixing well. Gradually beat in the flour, mixing well after each addition. Turn the mixer up to high speed and beat until you get a smooth texture.
  
• Slowly pour in the melted chocolate and mix thoroughly. Pour into the prepared baking tray ad smooth over with palette knife. Put the cream cheese, sugar and vanilla extract in a bowl and mix with an electric mixer on slow speed until smooth and thick.
• Add one egg at a time, while still mixing. The mixture should be smooth and creamy. You can turn the mixer up to high speed to make the mixture fluffier but be careful not to over-mix as the cheese will split. Spoon on top of the brownie and smooth over with palette knife. Bake in pre-heated oven for 30-40 minutes or until cheesecake is firm to touch and light golden around the edges. The centre should be pale.
• Leave to cool completely, then cover and refrigerate for 2 hours, or overnight if possible. Mash the fresh raspberries with a fork. Put the cream, sugar and raspberries and mix with an electric mixer until firm but not stiff. Turn the brownie out onto a board and turn the right way up. Spread the cream topping over the brownie and decorate with more raspberries.

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