Mary Miso - Recipes for every day - Cookbooks
Brownie:
180g unsalted butter
100g chocolate (74% cocoa)
200g cane sugar
3 eggs
1 vanilla pod
1 pinch of salt
80g white flour
Cheesecake:
125g soft butter
125g sugar
2 eggs
20g corn starch
200g cream cheese
1 table spoon lemon juice
50g sliced almonds
400g rhubarb
Preheat oven to 180°C (circulaiting air).
Peel rhubarb and cut into 1cm long pieces.
Brownie:
Melt chocolate and butter over simmering water. The water shouldn't boil, the chocolate should stay below 45°C.
In a bowl whisk sugar and eggs. Add melted chocolate and butter. Add seeds of the vanilla pod, salt and flour and mix well. Set aside.
Cheesecake:
Beat butter and sugar until fluffy. One after the other add eggs, corn starch, cream cheese and lemon juice and mix well.
Cover a baking tray with baking paper. In small heaps spread both mixtures on the baking tray. With a fork marble and flatten. Top with rhubarb. Sprinkle with slices almonds. Bake 30 minutes.
