Ingredients: BASE LAYER
- 60g flour, plain
- 2tbsp cocoa powder
- 2tbsp sugar
- 60g butter, melted
- 1tbsp milk
- ½tsp vanilla essence
Ingredients: VANILLA TOPPING
- 250g cream cheese (such as Philadelphia), at room temperature
- 90g sugar
- 1 egg
- 1tsp vanilla essence
Ingredients: CHOCOLATE TOPPING
- 125g milk chocolate
- 125g butter
- 2 eggs
- 125g sugar
- 30g flour, plain
- icing sugar to dust (if desired)
Directions: BASE LAYER
Grease a 18x28cm shallow tin and line it with non-stick baking paper, overhanging two sides. Sift
the flour, cocoa and sugar into a bowl. Add the butter, milk and vanilla.
Mix well to form a dough. Gently knead (on a floured surface) for 1 minute, adding more flour if
sticky. Press into the tin and refrigerate for 20 minutes. Preheat the oven to 190C.
Cover the pastry with baking paper, fill with baking beads or rice and bake for 10-15mins.
Remove the paper and rice and reduce the heat to 180C. Bake for 5-10mins, then leave to cool.
Directions: VANILLA TOPPING
The make the vanilla topping, beat the cream cheese until smooth. Gradually beat in the sugar, then
Beat in vanilla essence. Beat well, pour over the base and refrigerate for 20mins.
To make the chocolate topping, melt the chocolate and butter in a small pan, stirring over very low
heat until smooth.
Lightly beat the eggs and mix in the sugar.
Stir the egg mixture into the melted chocolate mixture. Add in the flour, mix until just combined.
Pour the chocolate topping over the cold vanilla topping and smooth with a spoon. Reduce the oven
to 160C and bake for 35-40mins, or until just set. Leave to cool completely, then refrigerate for 2hrs,
or until firm. If desired, dust with icing sugar before cutting.