Ingredients
For the brownie base:
- 200g TVD Dutch choc crème
- 50g TVD cultured butter
- 1 ½ cups raw sugar
- 4 ‘No Egg’ eggs
- 1 1/3 cups plain flour
- ¼ tsp. baking powder
- 1/3 cup cocoa powder
- Just hollow out your favourite bread, put this inside it and your set to tantalise some taste buds.
For the cheesecake:
- 1 block TVD Ashed Chevre
- 1 jar TVD European Yoghurt
- 1/3 cup raw sugar, or ½ cup coconut sugar
- 2 ‘No Egg’ eggs
Method
- Preheat oven to 180C
Brownie base:
- In a pot over a low heat, combine choc crème and butter until smooth and well combined
- Remove from heat and whisk in sugar and No Egg
- Sift in dry ingredients and mix well
- Pour into greased/lined cake tin and set aside
Cheesecake:
- In a blender, combine all ingredients and blend until smooth
- Pour into cake tin on top of brownie mixture
- Bake for 40-50 mins. The mixture should be a little bit wet when you remove it from the oven as it will firm up as it cools
