Butter Chocolate Cheese Cake

Source : Kitchen Capers via Enne Tay FB Baking’s Corner

Ingredients: 

(A)

250 gr Butter, softened

160 gr Caster sugar

4 Eggs - Large (about 70g each)

1 tsp Vanilla extract

170 gr Self-raising flour

30 gr Cocoa powder, sift together

5 Tbsp Milk (Original Evaporated milk)

(B)

250 gr Cream cheese, room temperature

60 gr Caster sugar

1 Egg – Large (about 70g)

1 Tbsp Milk(optional)

1 Tbsp Corn Flour (optional)

Colourful chocolate Rice (optional for the cheese)

Method:

- Preheat oven to 160C

- Beat ingredients (B) till fluffy and set aside.

- From ingredients A, beat butter and sugar till pale and fluffy, add in eggs one at a time and mix well, add in vanilla and milk, mix well.

- Fold in shifted flour and cocoa powder using spatula, mix well. Divide in 2 portions.

- Pour the first chocolate batter portion into 8 inch square pan, continue with the cheese batter, lastly pour in the remaining chocolate batter (Total will be in 3 layers).

- Bake for 50-60 mins or until cooked.

Brownies Keduts

Source : Paty's Kitchen 

Ingredients: ( half recipe )
75 gr Butter
200 gr Dark Chocolate Converture (chopped)

2 eggs
40 gr Brown Sugar (original 50 gr)

40 gr Sugar (original 50 gr)

1 tsp Vanilla Extract

15 gr Choco Powder
50 gr Self-raising flour (I used 50 gr Plain Flour + 1/4 tsp BP)

Melted chocolate drizzling (optional)

Method:
- Using double boil method, melt the dark chocolate and butter, stir together until mix. Leave it cool and set aside.
- Preheat your oven to 160C
- Mix and stir the eggs, sugar and vanilla. While stirring, pour the chocolate batter slowly and mix well.
- Add in the flour and cocoa powder, stir well.

- Pour into 8 inch square baking tin with greaseproof paper.

- Bake it for 25-30 minutes.

- Let the brownies cool inside the oven with door ajar for 15 mins (I only put 10mins).

- Leave it cool in a pan and transfer out before cutting.