Videographer: Melissa Tapper
Ingredients
Raspberry syrup
Method
1.Preheat oven to 170°C. Grease and line a 20 x 30cm lamington pan so the paper overhangs on all sides.
2.In a medium saucepan over a low heat, melt butter and chocolate, then add sugar, stirring until melted. Set aside to cool slightly, then mix in 2 eggs.
3.Stir in the sifted cocoa and flour, then mix in ½ teaspoon of the vanilla. Pour into the prepared pan and tap gently on the bench to level.
4.Use a mixer or processor to beat cream cheese until smooth. Add caster sugar and mix, then beat in 3 eggs, sour cream and 1 teaspoon vanilla, mixing until smooth. Pour over brownie batter. Scatter over raspberries and press gently to submerge. Bake 40-45 minutes until just set.
5.Cool, then refrigerate for 3 hours before removing from tin and slicing.
6.Serve topped with crumbled freeze-dried raspberries or a drizzle of Raspberry Syrup (see below), if desired.
Raspberry syrup
7.Combine berries, water and sugar in a small saucepan and simmer until pulpy. Press through a sieve into a bowl. Reserve 1 tablespoon of liquid and cool slightly; return remainder to the saucepan. Mix arrowroot into the cooled tablespoon of juice, pour into the pan and mix and heat gently until the syrup begins to gel. Remove from the heat and cool.
This recipe is a great one for ‘take-a-plate’ type events, as you can cut into as many as 24 small serves, arrange on a platter and decorate with berries. No cream or ice cream is needed, but a drizzle of syrup is a nice addition. Vary the berries according to what you have available, using fresh when in season and frozen when in short supply.
Note
