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