Chocolate Brownie Cheesecake with Shony
Dulse Seaweed Flakes 30g Pouch - add to basket
A recipe we made to show Paul Hollywood how seaweed's sweet-savouriness works with chocolate.
Serves 6
Time 40 mins prep, 55 mins baking
Medium Difficulty
This chocolate brownie cheesecake featured on Paul Hollywood’s Pies and Puds. It was made for the seaside picnic he had with our "SeaEO" Fiona, to demonstrate how seaweed acts as a sweet flavour enhancer.
Seaweed contains natural salt and sugar, which add an extra taste but can also be used to reduce added sugar.
Adapted from the Irish Seaweed Kitchen by Prannie Rattigan.
Ingredients
Base
- 2 tsp Shony
- 175g dark brown sugar
- 150g plain flour
- 115g butter
- 85g walnuts or almonds
- 25g cocoa powder
- 2 eggs
- 1 tbsp milk
- 1 tsp baking powder
- 1 tsp vanilla extract
Filling
- 170g cream cheese
- 55g butter softened
- 55g castor sugar
- 2 tbsp plain flour
- 1 egg
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
Topping
- 2 tsp Dulse
- 115g dark chocolate, grated finely
Method
- Preheat oven to 190C.
- Grease and line a 22.5cm or 9″ square tin.
- Start with the bottom layer. 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 then 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 nuts; mix well to combine.
- Spread the mixture evenly into the prepared tin and set aside.
- Move on to the filling. Put the cream cheese, butter, sugar, egg, milk and vanilla in a food processor on a medium setting.
- Mix the flour and baking powder together. Spoon into the processor and continue blending until the mixture is smooth and almost white.
- Spread the mixture evenly over the layer already in the tin.
- Finally, create the topping. Dust a layer of Dulse evenly over the white mixture in the tin, then grate 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 6 pieces.
