Tuesday, September 30, 2008
Plain chocolate 100gr
White chocolate 50gr
Cream cheese 300gr
Caster sugar 200gr
Vanilla essence 1 ½ tsp
Plain flour 100gr
Preheat the oven to 180`c (Gaz 4).
Break up the plain chocolate and melted over a pan of steam water. Remove the bowl from the pan and leave it to cool. Melt the white chocolate in the same way and leave it to cool.
Put the cream cheese into the bowl of an electric mixer or food processor. Add the sugar and beat until smooth. Beat in the eggs and vanilla, one at a time. Work in the flour on low speed.
Transfer half the mixture to another bowl. Add the melted plain chocolate to one portion and mix thoroughly. Mix the melted white chocolate into the other portion. The plain chocolate mixture will be stiffer than the white.
Using a tablespoon, drop spoonfuls of the plain chocolate mixture into the prepared tin, spacing them evenly apart, with gaps between the blobs. Pour the white chocolate mixture over the top to fill the spaces. Scatter the nuts over the top. Use the end of a chopstick and swirl the two mixtures together.
Bake fro 25 to 30min. then leave it to cool before moving from the tin and cutting into several pieces.
Caster sugar 300gr
Unsalted butter, melted 140gr
Vanilla essences 1tsp
Plain flour 140gr
Cocoa powder 75gr
Preheat oven to 170`c.
Lightly toast walnuts in the oven. Remove from oven and leave it to cool.
Mix the eggs into a mixing bowl by hand held electric mixer to whisk until frothy then add the sugar and continue mixing. Add the butter and vanilla and whisk for a minute.
Sieve the flour and cocoa into the bowl and stir in with a wooden spoon. When thoroughly combined stir in the nuts. Transfer the mixture to the prepared tin and spread evenly.
Bake in the oven for about 25min until a skewer inserted halfway between the sides and the center comes out just clean. Leave it to cool completely before removing from the tin and cutting into several pieces.