Combining brownies and cheesecake? Absolutely! Additionally, thanks to steaming in jars, this cake can be stored for several weeks.
Ingredients
Cheesecake mixture:
- Sugar, 40 g
- Egg, 1 piece
- Vanilla, 2 pinches
- Full-fat cottage cheese, 100 g
Chocolate mixture:
- Sugar, 75 g
- Dark chocolate, 100 g
- Eggs, 2 pieces
- Butter, 70 g
- Wheat flour, 25 g
- Salt, 1 pinch
Additionally:
- Dark chocolate, 40 g
- Butter, 1 tablespoon
Preparation
Break the chocolate into pieces, put it in a mixing container, and chop (with the measuring cup inserted) for 10 seconds/speed 10.
Add the butter to the chocolate and melt both ingredients together (with the measuring cup inserted) for 5 minutes/speed 1/50°C.
Add the eggs, sugar, and 1 pinch of salt, mix (with the measuring cup inserted) for 50 seconds/speed 4. Scrape the chocolate mixture from the sides of the container to the bottom and mix it with the flour (with the measuring cup inserted) for 20 seconds/speed 5 (still with the measuring cup). Transfer the brownie batter to another dish. Wash the container thoroughly.
Mix all the cheesecake mixture ingredients in the mixing container (with the measuring cup inserted) for 40 seconds/speed 4.
Grease four heat-resistant molds with butter, fill them with chocolate batter, and top with the cheesecake mixture. Cover the molds with heat-resistant foil and secure with a rubber band. Wash the container thoroughly.
Pour 1.25 l of hot water into the container. Place the molds with the batter in a deep steaming basket, close it, and secure it on the mixing container. Set the steaming program for 55 minutes.
Remove the foil from the molds, cool the cakes completely, and before serving, sprinkle with grated chocolate.
