Honeycomb cheesecake & chocolate brownie - a winning combination.

 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

 

Ingredients 

Base

Dry 

150 g Bakers' Magic Gluten free flour

50 g Cocoa

380 g Caster sugar

 

Wet 

300 g Good quality dark chocolate

250 g Butter

3 Eggs

2 Egg yolks

 

Chocolate - The dark chocolate I use contains ~54% cocoa solids. 

 

Filling

500 g Cream cheese

250 g Butter

300 g Choc coated honeycomb

~200 g Icing sugar

 

Topping

250 g Dark Chocolate

25 g Oil

1/8 tsp Salt

Optional - edible gold glitter

 

 

Method

Base

Turn oven on to 140⁰ C.

Grease a 30 cm x 20 cm lamington tin. Line the bottom with baking paper. 

In a bowl mix together the dry ingredients. Thermomix - Put dry ingredients into the TM bowl & mix for 8 secs speed 7. 

Melt the dark chocolate & butter together. I put them both together in a microwaveable bowl, melt them on medium for ~1 min, give it a stir & then microwave for another 30 secs. An alternative is to put the chocolate & butter into a heat proof bowl, rest the bowl on top of a saucepan containing gently simmering water. Thermomix - Put butter & chocolate into the TM bowl & mix at 50^o C, speed 2 for 5 mins. If its not completely melted mix for a little longer. 

When the chocolate is melted (and not too hot) whisk in the egg. Thermomix - Put in the whisk attachment & whisk for 10 secs speed 4. 

Add the chocolate mix to the dry ingredients & stir to combine. 

Transfer the mix to the tin(s).

Bake at 140⁰ C for ~40 mins. The time will depend on your oven. When it is close to the 40 mins insert a skewer into the brownie. If the skewer comes out with a few crumbs the brownie is ready, if it doesn't leave the brownie for longer.

Bring the brownie out of the oven & place on a cooling rack. Let it cool in the tin for at least ~40 mins before topping with the filling.

Filling

Soften the cream cheese & butter. 

Cream together the cream cheese & butter. Add in approximately 1/2 of the icing sugar. Mix until the sugar is incorporated. 

Smash the honeycomb and add to the creamed cheese mix.

Taste a little of the mix, if it is sweet enough don't add the remaining sugar. 

Mix in the remaining sugar. 

Transfer mix to the top of the brownie. 

Refrigerate before topping with the chocolate.

Topping

Melt the chocolate with the oil & salt. Pour over the slice. 

Optional - Sprinkle with edible gold dust. 

Refrigerate the slice until the chocolate is set but not hard.

Use a knife to score the chocolate. Doing this makes it easier cutting the slice later when the chocolate is completely set.  

Allow the chocolate to set before cutting it into pieces. Store the slice in a container in the fridge.

Simply enjoy!