This chocolate brownie cheesecake featured on Paul Hollywood’s Pies and Puds and was made for the seaside picnic he had with Mara CEO Fiona Houston. The mixture of sweet and savoury tastes goes really well with the chocolate. The seaweeds we have chosen in this blend contain natural salts and sugars, so add an extra taste to the dish, and can be used to reduce the sugar, as the seaweed acts as a sweet flavour enhancer. Although this recipe may seem long - we promise you it will be worth it!
Measure the milk into a small bowl, stir in Shony and set aside.
Melt the butter in a large saucepan. Stir in the cocoa and sugar and remove from the heat.
Sift the flour and baking powder into the melted butter mixture.
Add the eggs one at a time and beat well. Add the milk soaked Shony, vanilla and walnuts and mix well to combine. Spread the mixture evenly into the prepared tin and set aside.
Put cream cheese, butter, sugar, egg, milk and vanilla in a food processor on medium setting
Mix the flour and baking powder together. Spoon into processor and continue blending until the mixture is smooth and almost white. Spread this mixture evenly over the chocolate mixture already in the tin.
Dust a layer of Dulse evenly over the white mixture in the tin. Dust grated chocolate over the Dulse.
To Bake place in the centre of the oven for 45-55 minutes until risen. Allow to cool in the tin. Turn out and cut into squares.
Almonds can be used instead of walnuts.
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