Before I went to Brasília, I made a list of the recipes I wanted to cook there for the blog – things with kale, yellow carrot, and other ingredients I can’t find in Uruguay. With everything I had to do there, I didn’t cook ANY of them! 😮 Then, we came up with the idea of a “Jota’s recipes” series, which would only feature recipes tested by my brother. We selected a few recipes and… we only cooked this one. 😦
But what a recipe! I always made the same cheesecake recipe, with ricotta, but this is a very different and tasty version – unlike what I had imagined, this is not too sweet! And you can still make it for Easter lunch! 😉
For the base:
240 g corn flakes
70 g unsalted butter, melted
4 Tbsp cocoa powder
For the filling:
200 g hazelnut
500 g cream cheese
200 g heavy cream
85 g sugar
1 Tbsp vanilla extract
For the topping:
170 g dark chocolate
200 g heavy cream
Ferrero Rocher chocolates, to decorate
Start by making the base: in the food processor/blender, finely process the corn flakes. Add the melted butter and the cocoa powder and mix well. Cover the bottom of a 10-inch round springform pan with the crust, pressing well, and place it in the fridge to firm up. You don’t need to butter your pan, as the crust is buttery enough.
While the crust is in the fridge, place the hazelnuts on a baking sheet and roast them in a pre-heated oven. The process takes about 15 minutes. Every now and then, shake the baking sheet so that the hazelnuts don’t burn. You’ll know they are ready when the kitchen is smelling of hazelnuts 😀
Place the hot hazelnuts straight on the blender and blend WELL, until it becomes a paste. This is a lengthy process: Jota and I weren’t willing to wait that long, so we just ground them up, it was good! #truestory
In a bowl, mix the hazelnuts with the cream cheese, 200 g of cream, vanilla, and sugar, until it is nicely mixed. I mixed the cream cheese with the cream first, with a spatula, and then added the remaining ingredients of the filling, but that was just because I didn’t want to get the mixer dirty! 😀 Pour this cream over the cold crust, then cover your pan with plastic wrap and put it back in the fridge to firm up.
Meanwhile, place the cream and dark chocolate in a small pan over low heat (or a bain-marie if you’re more patient than I am), stirring well until all the chocolate is melted. Let it cool down a bit and cover the cheesecake with the ganache. Decorate with the Ferrero Rocher chocolates, put it back on the fridge for at least 30 minutes, and serve!
Last year, Sky came to me and said “Ana, I need to bring something to the teacher’s potluck at school….” I understood it to mean “hey, Ana, here’s an excuse to try a new brownie recipe!”
Looking on my favorite websites, I found this recipe on Moldando Afeto and decided to bake it. It was such a hit here (and at the potluck, apparently), that I decided to bake it again for Christmas (the one on the picture!), for carnival, for a cold rainy day…. 😀
200 g dark chocolate – I used a bar with 70% cocoa. Although my family isn’t a fan of dark chocolate (heathens!), they loved the brownie, so I say go ahead and use the nice dark one!
200 g butter
100 g sugar
100 g hazelnuts, coarsely chopped
140 g flour
1 tsp baking powder
Brownie recipes tend to be very similar. I always cover the pan (this time, an 8-inch square) with aluminum foil, leaving some “handles,” which make it easier to remove the brownies from the pan. Thoroughly butter the aluminum foil, being careful not to tear it, and set aside.
Melt the chocolate with the butter – you can use the microwave (30-second bursts, blah blah blah), you can use a water bath, or you can go rogue like me and just put it on the smallest burner and watch it like a hawk! 😀 Set aside.
In another bowl, beat the eggs with the sugar until the mixture gains some volume and a lighter color.
Pour the chopped hazelnuts over the melted chocolate. Add the egg mixture, the flour, and the baking powder, mixing only until you can’t see flour specks anymore.
Pour the batter into the prepared pan and bake for roughly 20 minutes – it will be ready when a toothpick inserted into the dough comes out with a few wet crumbs, which is also when you touch the surface of the brownie and it is set, but not as firm as cake… here’s
recipe a picture that shows it!
Cut in squares, dust with some confectioner’s sugar, and serve.
FREEZER: This brownie freezes pretty well. Wrap it carefully with aluminum foil to avoid freezer burns. Let it thaw for a few hours before serving.