Ingredients
- 225 g/8 oz dark chocolate (minimum 70% cocoa solids)
- 150 g/5½oz unsalted butter
- 4 free-range eggs
- 275 g caster sugar
- 100 ml/3½fl oz strong espresso
- 100 g/3½oz plain flour
- 150 g/5½oz full fat cream cheese
- ½ orange, zest only
Directions
- Preheat the oven to 170°C/325°F/Gas3. Grease and line a 8in/20cm square cake tin.
- For the brownies, melt the chocolate and butter in a bowl set over a pan of simmering water. Remove the bowl from the pan and set aside to cool slightly.
- Whisk the 3 eggs, caster sugar (225 g) and coffee in a bowl until well combined. Sift in the flour and chocolate mixture and mix until well combined.
- For the cheesecake, beat the cream cheese, caster sugar (50 g), egg and orange zest until smooth.
- Spoon the brownie mixture into the cake tin then spoon the cheesecake mixture on top and use a knife to cut lines into the mixture to create a marble effect.
- Bake in the oven for 25–30 minutes, or until just set. Remove the tin from the oven, set aside to cool completely, then cut into squares.