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

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