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Brownie and chocolate cheesecake

Posted Nov 04 2009 10:02pm

To make this cake I first made the brownie base which I wanted to be moist, dense and rich in chocolate. To make the brownies dense I opted for white spelt flour and No-Egg (natural egg replacer) which works as a binder and thickner. To make the brownies moist and rich tasting I used coconut milk which is thicker than your usual vegan milk. The rich chocolate taste is achieved with a mixture of cacoa and finely ground dark chocolate.

For the brownie base
1 cup white spelt flour
1/2 cup whole spelt flour
1/3 cup cacao
1/2 cup sucanat
1 tsp salt
1 tsp baking powder
1 tbl No-Egg powder (Organ)
2 tsp cinnamon
1 bar (100 g) of organic dark chocolate

1 cup coconut milk
1 tsp apple vinegar
1/3 cup dark maple syrup
2 tbl organic canola oil or coconut oil

preheat the oven to 180 C/356 F

Sieve all the dry ingredients together and place this in a bowl. Place the chocolate bar in the food processor and grind finely. Add this to the dry ingredients.

In another bowl stir the wet ingredients together. Incorporate this into the dry ingredients with a spatula.

Pour the batter into a springform, smoothing it with a spatula. The springform should be lined with parchment paper at the bottom and spread some oil in the form with a brush. The springform I used was 24 cm/9 inches.

Bake the brownie base for 35 minutes. Cover the springform with parchment paper so that it doesn't brown too quickly.

Chocolate cheesecake layer
1 can coconut milk (400 ml)
1/2 cup soy or nut milk
1/3 cup cocoa
1 tbl Bambu (chicory coffee replacer)
1/2 cup sucanat
2 tsp cinnamon
3 tbl dark maple syrup
2 tsp agar agar powder

2 tbl arrowroot powder
soy or nut milk

Heat all the ingredients in a large saucepan stirring constantly with a whisk. Don't stop stirring as the fluid heats up. In a small bowl mix the arrowroot powder with a little milk to make a slurry. Pour the arrowroot powder slurry into the saucepan once the fluid has started to reach boiling point. Whisk until the mixture begins to thicken. Turn off the heat.

Pour this ready cheesecake mixture into the springform onto of the brownie base. Let the cake cool and place it in the fridge.

This cake should be left in the fridge for a night before eating it.
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