I’ve been thinking about fondue lately… you know, that crazy thing they used to do in the 70s where people dipped bits of food into hot, cheesy sauce, then ate it?
So I have a couple of fondue sets sitting in the back of my cupboard, gathering dust, and I can’t for the life of me think of what to make with them. Cheese and chocolate are the obvious choices, but I’m after something a bit different… but WHAT?!
I thought of a pesto… could work. Or a wine/cream sauce… a bit too much like cheese sauce. A tomato sauce… maybe, not all that exciting though. What about caramel? Or butterscotch… now that’s a bit Christmassy.
What fondue sauce would you like to try? All suggestions gratefully received!
I love chocolate, I love cheesecake, I love brownies… so considering that, there is a high probability that I would adore chocolate cheesecake brownies, right? But actually, I’m a bit of a brownie purist – I like chocolate brownies and that’s it, no nuts, no fruit… just good quality chocolate! To me, that’s what a brownie should be. And I like them fudgey (to the point of almost not being cooked in the middle), I really don’t like them when they get a hard, crackly crust on the top – but I digress…
I’ve had a recipe for chocolate cheesecake brownie for ages, but maybe my purist tendencies have caused me to take so long before trying to make them. But the planets aligned today and I just happened to look in my fridge and see an abundance of exactly the right ingredients – fantastic!! (It may also have been the inspiration gained after reading the fantastic sounding recipe for Cappuccino Brownies that I saw on the Amandeleine blog).
In the past I’ve had my issues with Donna Hay recipes, but I’ll give her another chance… this one is bound to work (I can feel it) plus it’s not one of those highly-technical baking recipes where everything has to be exactly right in order to work. I figure any recipe where you just throw everything in a blender at once and whizz the ingredients together can’t be all that technical.
To make Chocolate Cheesecake Brownies you will need:
185gm melted butter
1/4 cup cocoa (best quality dutch process of course!)
1 cup caster sugar
1 cup plain flour
For the cheesecake:
285 gm cream cheese
4 1/2 tablespoons caster sugar
Preheat oven to 160 c (325 F). Place butter, cocoa, sugar, eggs and flour in a food processer and whizz till smooth. Pour into a greased 20cm slice tin or similar. To make the cheesecake, whizz the cream cheese, sugar and eggs together in a food processor. Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture and gently swirl with a knife to get a ‘marbled look’. Bake for around 40 mins until set. Cool in the tin then cut into slices.
I probably wouldn’t bother making this again to be honest. The texture of the cheesecake part was nice and light, but with a touch of egginess (not so good) and it contrasted strangely with the heavy, greasy texture of the brownie… and the two components didn’t really stay together well – they kept separating whenever I cut a piece of the brownie. Donna Hay be damned – I was right to be a brownie purist after all!!