Butter Chocolate Cheese Cake

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

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)

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)

- 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)

- 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.