Double Layer Brownie - SK Khazana

Ingredients list for Double Layer Brownie - SK Khazana

• 1 cup Dark chocolate grated
• 100 grams to grease Butter
• 3 Eggs
• 1/2 cup Castor sugar
• 1 1/2 cups for dusting Refined flour
• 2 tablespoons Cocoa powder
• 3/4 cup Cream cheese
• 1/2 teaspoon Vanilla essence
• 1 tablespoon Cornflour
• 3 tablespoons Milk
• 1 Egg yolk
• to serve Vanilla ice cream
• to garnish Caramel sauce
• to garnish Fresh mint sprigs

Method

1. Preheat the oven at 180ºC. Grease a cake tin with butter and dust with flour.
2. Take dark chocolate in a bowl, add butter and melt in the microwave for 1 minute. Mix till well blended.
3. Break the eggs into another bowl, add sugar and beat with a hand mixer till light and fluffy.
4. Add the melted butter-dark chocolate mixture to the eggs-sugar mixture and beat with the hand blender till well mixed. Sift refined flour and cocoa powder directly into the egg mixture and fold in gently.
5. Take cream cheese in yet another bowl, add vanilla essence, cornflour, milk and egg yolk and whisk well. Transfer this mixture into a piping bag.
6. Put the cake batter in the greased cake tin. Pipe out the cream cheese mixture on top. Make desired shapes with a toothpick. Cover the top with an aluminum foil.
7. Keep the cake tin in the preheated oven and bake for 20-25 minutes. Remove and let it cool slightly. Cut the cake into wedges.
8. Transfer one wedge on each serving plate, place a scoop of vanilla ice cream over it, drizzle caramel sauce and garnish with mint sprig. Serve immediately.