A delectable little layered dessert filled with chunks of chocolate brownie and raspberry cheesecake. Perfect for your valentine.
Valentines Day is rolling around fast. Hubby and I don’t typically go out for Valentines Day. It just all seems a bit cliched these days. Nothing enjoyable about being crammed into a restaurant with too many tables, a million other couples and limited choice on a 3 course set menu. The movies? Packed. Or how about a romantic picnic in the park only it’s the busiest day that park sees every year. Nope. We much prefer an evening in. Treating ourselves to a picnic in the backyard or a movie with a glass of wine. Or both. It’s Valentines Day after all. Hey, and why not skip straight to dessert too 🙂
Speaking of Valentines dessert, how cute is this? This is such a tasty little treat. The aim was to create something that was decadent and obviously delicious. I wanted chocolate because everyone likes a bit of chocolate on Valentine Day. I chose the raspberry cheesecake layer for the colour, however, I had originally planned for this recipe to be made using blueberries. I may still do that 🙂
The recipe makes enough for 2-3, depending on the size of glasses you use. The photos didn’t make the cut, but I also made this in a larger share bowl with 2 spoons. Very cute.
The Chocolate Fudge Brownie is based on the recipe of the first Choc Chip Chocolate Fudge Brownie recipe I posted on this website. They’re a winner every time. The Chocolate Brownie and Raspberry Cheesecake parfaits look like a lot of steps but they’re actually very easy to put together. The part that takes the most time to make is the brownies and that’s only because they need to bake for 25-30 minutes. You’ll need to find a little pan but if you don’t have one, you can either just make a bigger batch of brownies and freeze what you don’t use or, use foil as a barrier in a pan to make it smaller. Easy.
I found the Persian Fairy Floss in a local specialty shop and thought it would be the perfect crowning glory. Just make sure to put it on the top of the parfaits only as you serve it. It won’t stay flossy for long once exposed to the air.
Anyway, I hope you all have a wonderful Valentines Day whether you are celebrating it or not.
This time last year
Chocolate Brownie and Raspberry Cheesecake Parfaits
For the Brownie
- 2 large eggs , room temp
- 100 g dark chocolate
- 65 g unsalted butter
- ½ cup (100g) caster sugar
- 1 ½ tablespoons (25g) dark brown sugar, packed (note 1)
- 1 tsp vanilla extract
- 75 g plain flour
- 1/2 tsp baking powder
- 1/8 teaspoon salt
- 10 g natural cocoa
- 100 g dark chocolate chips
For the Chocolate Streusal Topping
- 30 g butter, melted
- 65 g plain flour
- ¼ cup (40g) dark brown sugar, lightly packed
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 ½ tablespoons almonds, finely chopped (note 1)
- 1 ½ tablespoons dark choc chips (note 1)
- 1 tablespoon cocoa (any is fine, but I used dutch processed for the dark colour) (note 1)
For the Raspberry Cheesecake Cream
- 125 g cream cheese
- 1 tablespoon caster sugar (note 1)
- 2 tablespoons raspberry jam (note 1)
- Pinch of salt
- 1 ½ tablespoons whipping cream (note 1)
For the Raspberry Sauce
- 2 tablespoons raspberry jam (note 1)
- ½ tablespoon water (note 1)
- Fairy Floss to decorate
To make the Brownie Preheat the oven to 180C / 350F (160 fan forced). A normal slice pan will be too big so you can either use a 7-8 inch round tin or use a standard slice tin but line it with foil only to halfway but fold up the end of the foil to create a false end. Either way, grease and flour the sides and then line the base, with baking paper.
Melt together the chocolate & butter. You can do this in the microwave in 20 second intervals stirring well between each until just melted. Lightly beat the eggs. Continue beating on low speed while adding the sugar, vanilla and finally the melted butter & chocolate mix. Mix until it is all incorporated.
Whisk together the sifted flour, baking powder, salt and cocoa. Add the flour to the egg mix in 3 parts. Beat gently each time until the flour is just mixed through. Fold through most of the chocolate chips, holding back about quarter of them to sprinkle over the top of the brownie batter. Pour the batter into the prepared pan and spread evenly, then sprinkle the remaining chocolate chips over the top. Bake in the oven for 20 minutes until a toothpick comes out still looking a bit sticky. This is definitely best underdone than overdone and the brownie will continue to cook from residual heat even after coming out of the oven.
As soon as the tin is cool enough to handle, turn the brownie out onto a cooling rack and allow to cool.
For the streusel topping Add all ingredients to a bowl and stir with a spoon until combined and forming large clumps. Pour onto a lined baking tray and place in the oven for 10-15 minutes. Remove from oven and allow to cool completely before crumbling into chunks.
For the Raspberry Cheesecake Cream In a small bowl beat together the cream cheese and sugar until smooth and creamy. Add the raspberry jam and salt and beat well. Add the cream and beat on high for 1 minute until light and smooth.
For the Raspberry Sauce Stir together the jam and water then strain out the seeds, making sure to push all the jam through the strainer.
To construct Once the Brownie has cooled you can construct the parfait. Take 2 pretty glasses or one large glass bowl. Cut the brownie into small squares (you will only need half of the brownie for this dessert, the rest can be frozen for another time).
Make a layer of brownie in each glass, top with a layer of cream cheese, then the raspberry sauce. Repeat the layers. Finally, crumble the streusel topping over the top. To with pink fairy floss and serve.
I use a standard Australian 20ml tablespoon