What goes well with berries? Chocolate! Inspired by this indulgent but wonderful combination, today we’re sharing two of our favourite chocolate recipes—one a creamy update on classic brownies, one a healthy variation on chocolate cake. Whip up either (or both!) and serve with fresh berries on the side. You won’t be sorry!
Chocolate Cheesecake Brownies
Ingredients for brownie batter:
1 stick (1/2 cup/125 mL) unsalted butter, cut into pieces
2 oz. (60 g) unsweetened chocolate, chopped
1 cup (250 mL) sugar
2 large eggs
1/2 tsp (2.5 mL) pure vanilla extract
2/3 cup (160 mL) all-purpose flour
pinch of salt
Ingredients for cheesecake batter:
8 oz. (230 g) cream cheese, well softened
1/3 cup (80 mL) sugar
1 large egg yolk
1/4 tsp (1 mL) pure vanilla extract
Preheat oven to 350°F (177°C) and butter an 8-inch square baking pan, set aside.
Heat butter and chocolate in a saucepan over medium to low heat, whisking
occasionally until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a
pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula. You can also reserve some brownie batter and alternate layers, brownie batter, cheesecake batter, brownie batter.
Bake until edges are slightly puffed about 35 minutes. Serve warm or at room temperature.
Specialista Chocolate Cake
Ingredients for cake:
1 large ripe avocado
300 g sugar
350 g gluten-free flour
50 g cocoa powder
1 tsp (5 mL) baking soda
2 tsp (10 mL) baking powder
400 mL soy milk
150 mL vegetable oil
2 tsp (10 mL) vanilla extract
1/2 tsp (2.5 mL) fine salt
10 strawberries, for garnish
Ingredients for frosting:
85 g ripe avocado, mashed
85 g sunflower spread
200 g chocolate (70% cocoa), broken into chunks
25 g cocoa powder
125 mL unsweetened soy milk
200 g icing sugar, sifted
1 tsp (5 mL) vanilla extract
Heat oven to 160°C. Grease two 8-inch square baking pans and line the bases with parchment paper. Put the avocado and the sugar in a food processor and mix until smooth. Add the rest of the cake ingredients to the food processor with 1/2 tsp (2.5 mL) fine salt and mix again to make a velvety, liquid batter. Divide between the two pans and bake for 25 minutes or until fully risen and a fork inserted into the middle of the cakes comes out clean.
Cool for 5 minutes, then turn the cakes onto a rack to cool completely. Meanwhile, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few minutes. Sift the cocoa into a large bowl. Bring the soy milk to a simmer, then gradually beat in the cocoa until smooth. Cool for a few minutes. Add the avocado mix, icing sugar, melted chocolate and vanilla. Keep mixing to make a shiny, thick frosting.
Frost the top of one of the cakes and place the other cake on top. Use remaining frosting for the top of the finished two-layer cake. Garnish with slices of strawberries. Leave to set for 10 minutes before slicing.