Squidgy chocolate brownies sandwich a layer of apple and ricotta cheesecake. Delightfully decadent and delicious. Enjoy them with a fork as an after dinner dessert. Or just tuck into one with a cup of tea or coffee.
2medium cooking apples weighing 200g(I used an unspecified Cornish variety)
50ggolden caster sugar(I used vanilla sugar)
250gricotta
1medium egg
Brownies
100gunsalted butter
100gdark chocolate(I use Green & Black's 85%)
200gdark muscovado sugar
2large eggs(I used duck eggs)
½tspvanilla extract
75gwholemeal spelt flour
Instructions
Apple Cheesecake
Peel, core and slice two medium apples and place in a pan.
Add the sugar and a tablespoon of water.
Simmer for five minutes until the apples are soft and no longer wet. Allow to cool.
Stir in the ricotta, then beat in the egg.
Brownies
Melt the butter in a large pan over a low heat.
Break up the dark chocolate and add to the pan.
Add the sugar and stir well until all smooth, then leave to cool a little.
Beat in the eggs and vanilla extract.
Stir in the flour.
Spoon half of the batter into a 23 cm (9") square silicone mould or lined tin. Cover this with the cheese and apple mixture and then top with the remaining brownie batter.
Bake in the middle of the oven at 180℃ (160℃ fan, 350℉, Gas 4) for 25 minutes or until the top has set but the middle remains slightly squidgy.
Leave to cool in the mould, then cut into twelve large pieces or sixteen smaller ones.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.