FESTIVE BAKING!
Sparkling brownie cheesecake
SERVES 12-15
For the brownie layers
225g (8oz) salted butter
90g (3¼oz) unsweetened cocoa powder
90g (3¼oz) dark chocolate, (70% cocoa solids), chopped finely grated zest of 1 large orange
½ tsp ground cinnamon
4 large free-range eggs
450g (1lb) muscovado sugar
100g (3½oz) self-raising flour
For the cheesecake layers
600g (1lb 3oz) cream cheese
100g (3½oz) icing sugar
1 tsp vanilla bean paste
275ml (9½fl oz) double cream
200g (7oz) fresh blackberries
For the Italian meringue buttercream
225g (8oz) caster sugar
4 large free-range egg whites
360g (12oz) salted butter, at room temperature, cubed
1 tsp vanilla extract
For the chocolate drip
100g (3½oz) dark chocolate, (70% cocoa solids), chopped
75ml (2¾fl oz) double cream edible gold lustre, to decorate indoor sparkler
1 First make the brownie layers. Preheat the oven to 180°C/Gas Mark 4 and grease and line the base and sides of two 20cm (8in) round loose-bottomed cake tins with greaseproof paper.
2 Melt the butter, cocoa and chocolate together in a small saucepan, then take the pan off the heat and stir in the orange zest and cinnamon.
3 Whisk the eggs with the sugar for 4 minutes or until it reaches ribbon stage. Sift over the flour and pour the chocolate mixture down the side, then fold everything together until streak-free.
4 Pour into the prepared tins and bake for 35-40 minutes, or until a crust has formed on top, but a skewer inserted still comes out a little gooey. Leave to cool completely in the tin.
5 To make the cheesecake layer, whisk the cream cheese with the icing sugar and vanilla until smooth. Gradually whisk in the double cream, then fold in the blackberries.
6 Divide the cheesecake mixture between the two brownie tins and level the tops. Chill in the fridge overnight.
7 To make the Italian meringue buttercream, put the sugar in a saucepan with 120ml (4fl oz) water. Stir over a medium heat until the sugar dissolves, then cook without stirring until the syrup reaches 115°C/239°F.
While the syrup is heating, whisk the egg whites with the salt in a stand mixer until
