Lavender Honey Ice Cream, Cardamom-Almond Tuile & Lavender-Honey-Cardamom-Lemon Dark Chocolate Tart

Lavender Honey Ice Cream
INGREDIENTS:
makes ~one quart
  • 1/4 cup dried lavender flowers
  • 1 1/2 cups whole milk
  • 1/2 cup honey (I used wildflower)
  • 1 1/2 cups heavy cream
  • 5 large egg yolks
  • 2 Tbspn sugar
  • pinch of salt

METHOD:

  1. In a small saucepan with a tight-fitting lid, combine the lavender and milk. Bring to just a simmer, cover, and remove from heat. Let steep for at least ten minutes.
  2. Stir together the honey and heavy cream in a bowl and prepare a fine mesh strainer on top. Set aside.
  3. In a separate bowl, whisk together the egg yolks until light. Set aside.
  4. Strain the lavender from the milk, making sure to press all of the liquid possible out of the lavender buds. Discard the lavender buds. Return the milk to the stove and add the sugar and salt. Bring to a bare simmer.
  5. Whisking constantly, pour a small but steady stream of the heated milk into the egg yolks to temper. Do this slowly while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
  6. Heat the egg yolk and milk mixture while stirring constantly, making sure to scrape the bottom of the pan so that nothing burns or sticks. Slowly cook the mixture until it thickens enough to coat the back of a spoon. Remove from heat immediately once it thickens.
  7. Pour the hot creme anglaise through the strainer into the honey and cream. Stir to cool.
  8. Chill the mixture thoroughly.
  9. Freeze the ice cream bas in your ice cream maker of choice.

Cardamom-Almond Tuile
INGREDIENTS:
makes ~30-50 cookies, depending on size

  • 1 1/2 oz sliced almonds
  • 5 Tbspn unsalted butter, very soft
  • 2 egg whites
  • 1/8 tspn salt
  • 1/3 cup + 1 Tbspn sugar
  • 1/2 tspn ground cardamom
  • 1/4 tspn vanilla
  • 1/3 cup AP flour

METHOD:

  1. Preheat the oven to 180 degrees C.
  2. Bake the sliced almonds for 5-10 minutes until lightly toasted. Remove from the oven and chop very finely.
  3. Prepare at least two baking sheets lined with silpats or non-stick parchment paper. (You may want to lightly grease the parchment paper, but you won’t need to grease the silpats.) Also have ready a very thin and wide spatula and a rolling pin (or something similar) over which to drape the tuiles while they cool.
  4. In a bowl, whisk together the butter, egg whites, salt, sugar, cardamom, and vanilla until well combined. Add the finely chopped almonds and flour and mix until thoroughly combined.
  5. Using an off-set spatula or the back of a spoon, spread very, very thin discs of batter onto the prepared baking sheets. Make sure to allow plenty of space between each tuile–they will spread.
  6. Bake for 7-9 minutes, depending on the size of the tuiles, rotating the pan half-way through to facilitate even browning.
  7. Remove from oven and immediately use the thin spatula to drape the tuiles over the prepared rolling pin. Let cool completely.

Note: Tuile batter may be made and stored, tightly-covered, in the refrigerator for a few days, if you’d like to make it ahead of time.
Note: Store tuiles in an airtight container if not using immediately. They are best used the day of.

Lavender-Honey-Cardamom-Lemon Dark Chocolate Tart
INGREDIENTS:
makes one 9″ round tart, or the equivalent rectangular or square sizes.
for pastry:

  • 260 gr AP flour
  • 1 (heaping) tspn ground cardamom
  • 1 Tbspn freshly ground meyer lemon zest
  • 1/4 cup sugar
  • 7 Tbspn butter, cold and cut into pieces
  • 1 egg yolk
  • 1 Tbspn freshly squeezed lemon juice
  • 2 Tbspn water, cold

METHOD:

  1. Using a food processor or pastry cutter, mix the flour, cardamom, lemon zest, and sugar until combined. Cut the cold butter into the flour mixture until the size of small peas.
  2. Add the egg yolk and gradually add the lemon juice and water just until a dough begins to form when you press it between two fingers. Do not overmix.
  3. Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for a shorter amount of time.)
  4. Preheat the oven to 220 degrees C.
  5. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer for a few minutes if the dough has softened.
  6. Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.

for chocolate ganache filling:

  • 10 oz. heavy cream
  • 1/4 cup dried lavender buds
  • 12 oz. dark chocolate, chopped
  • 3 Tbspn honey
  • 2 Tbspn butter
  • coarse salt
  • dried lavender buds

METHOD:

  1. In a saucepan with a tight-fitting lid, heat the cream and lavender buds until just barely a simmer. Cover and remove from heat. Let steep for at least ten minutes.
  2. Place the chocolate and honey in a heat-proof bowl, place a fine mesh strainer on top, and set aside.
  3. Add the butter to the cream and lavender bud mixture and return to a simmer. Once the cream simmers, remove from heat and pour the hot cream through the sieve onto the prepared chocolate, making sure to press all of the liquid from the lavender buds. Discard the lavender buds. Let the chocolate sit for 2-3 minutes.
  4. Whisk until the chocolate is completely melted and evenly distributed.
  5. Immediately pour into the prepared tart crust.
  6. Using your fingers (or a mortar and pestle), rub together an equal but small amount of coarse salt and dried lavender buds. Sprinkle liberally over the top of the chocolate. Let the tart set at room temperature until completely cool, about 1-2 hours. Serve at room temperature.
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Drunken Pear Frangipane Tart

INGREDIENTS:

Please note that the amounts in the recipe for poached pears are approximate.

  • 1 cup white wine
  • 1 1/3 cup red wine
  • 1 cup water
  • 1 whole vanilla bean
  • 2 cinnamon sticks
  • 1/2 Tbspn cloves
  • 2 extra ripe Anjou pears
  • 10 firm ripe Seckel pears (4 Bosc pears also work, if Seckels aren’t available)

METHOD:

  1. In a deep medium saucepan, combine the wine, water, and sugar.  Split the vanilla bean; scrape the seeds into the saucepan and add the entire bean.  Add the cinnamon sticks and cloves.
  2. In a food processor, puree the extra ripe Anjou pears.  Strain the puree through a fine sieve into the wine mixture in the saucepan.
  3. Bring the contents of the saucepan to a boil and then reduce to a simmer.
  4. Meanwhile, use a melon baller to remove the center of the seckel pears, starting from the bottom.  Peel each pear.
  5. Once the wine mixture has come to a simmer, add the seckel pears.  Cook at a simmer until done, about 10 minutes, depending on the original firmness of the pears.
  6. Strain the pears from the liquid once they are done and set them on a cooling rack to cool and drain.  Keep the remaining poaching liquid in the refrigerator for future use.

Frangipane tart filling

  • 3/4 cup blanched and slivered almonds
  • 2 tspn AP flour
  • 1 tspn cornstarch
  • 2/3 cup sugar
  • 6 Tbspn butter, at room temperature
  • 1 large egg + 1 egg white
  • 1 tspn vanilla
  • 1 tspn almond extract
  • 1 tspn brandy

METHOD:

  1. n a food processor, combine the almonds and flour.  Grind finely.
  2. Add in sugar, butter, and flavorings.  Blend.
  3. Finally, blend in the eggs until the mixture is smooth.
  4. Allow the filling to rest in the refrigerator for two to three hours.

Sweet tart pastry crust
makes enough for a 9″ round tart

  • 1 3/4 cups AP flour
  • 7 Tbspn cold butter
  • 4 Tbspn sugar
  • 1 egg yolk
  • 1 1/2 Tbspn water
  • 1/2 Tbspn almond extract

METHOD:

  1. Preheat oven to 220 degrees C.
  2. Combine all ingredients in a food processor.  Blend just until a dough begins to form.
  3. Remove from food processor and place the dough on a floured work surface.  Knead gently just until the dough comes together.  Chill if the dough is too warm.
  4. Roll out the pastry or pat down evenly into the bottom of the pan. (The patting works perfectly for this crust.)
  5. Chill the dough for about 20 minutes in the freezer.
  6. Using a fork, prick the bottom of the pastry several times.  Top with a layer of foil or parchment paper and then fill the crust with pie weights.  (I use dried beans–multi-purpose! Don’t waste your money on pie weights.)
  7. Bake in the oven for about 15 minutes until almost done.  Remove and let cool.

Tart assembly and final baking

  • additional ingredient: apricot jam/preserves

METHOD:

  1. Preheat oven to 180 degrees C.
  2. Spoon the frangipane filling into the baked tart shell and smooth.
  3. Slice the poached pears thinly and arrange on top of the frangipane filling.  The filling will puff up during baking, so keep that in mind when you make your pear arrangements.
  4. Bake the tart for 40-50 minutes, until the frangipane is puffed and firm to the touch.
  5. Remove from oven and let cool.
  6. Heat the apricot jam in the microwave until it is liquid.  Using a pastry brush, brush a thin layer of glaze onto the tart.

The Café au Lait Tart

INGREDIENTS:
makes one 14 x 5-inch tart

for oatmeal praline:

  • 40 g rolled oats
  • 75 g sugar
  • 1 Tbspn honey

for oat crust:

  • 100 g oat flour
  • 160 g all-purpose flour
  • 50 g sugar
  • 7 Tbspn (99 g) unsalted butter,cold and cut in pieces
  • 1 large egg yolk
  • ½ tspn vanilla extract
  • 3–4 Tbspn cold water

for milk jam:

  • 460 g whole milk
  • 100 g sugar
  • ¼ tspn baking soda
  • scant ¼ tspn salt
  • wild blueberry jam

for dark chocolate espresso ganache

  • 200 g 68–72% bittersweet
  • chocolate
  • 45 g 99% unsweetened chocolate
  • 227 g heavy cream
  • 1½ Tbspn unsalted butter
  • 1 tspn espresso powder
  • 2 Tbspn honey
  • flaked seasalt

METHOD:

  1. for oatmeal praline. Preheat oven to 180° C. Spread the oats on a baking sheet. Bake for about 7 to 10 minutes, stirring once or twice, until golden brown. Remove from oven and let cool. Line a baking sheet with a silpat or parchment paper. In a light-colored bottom saucepan, combine the sugar and honey over medium high heat. Do not stir—if necessary, swirl the pan to cook the sugar evenly. Cook until the sugar has turned a deep caramel color. Remove from heat and immediately stir in the toasted oats. Working quickly, spread the oats in a thin layer on the prepared baking sheet and let cool completely. Once cool, break into very small pieces.
  2. for oat crust. Using a food processor or pastry cutter, mix the flours and sugar together. Cut the cold butter into the flour mixture until the size of small peas. Add the egg yolk and mix to combnie. Gradually add the vanilla extract and cold water while mixing just until a dough begins to form when pressed between two fingers. Do not overmix. Form the pastry into a disc, wrap with parchment paper or plastic wrap, and chill for at least one hour.
  3. Preheat oven to 220° C. Roll or press the cold dough into the tart pan to for a ¼-inch-thick crust. Trim off and discard the excess dough. Prick the bottom of the dough all over with a fork, cover with parchment, and weigh down with pie weights. Chill again if the dough has softened. Bake for 13 to 15 minutes until the edges have turned golden. Remove the weights and the parchment paper, and continue to bake for 5 to 7 minutes more until golden brown. Remove from the oven and let cool.
  4. for milk jam. Combine the milk, sugar, and baking soda in a large, heavy-bottomed pot or dutch oven and bring to a boil over medium high heat, stirring occasionally. Once at a boil, reduce the heat to medium low and let simmer, stirring frequently and scraping the bottom with a spatula, for about 45 minutes to 1 hour, until the milk has turned a medium light caramel and is the consistency of jam. Stir in the salt, remove from heat, and let cool.
  5. Spread the milk jam onto the bottom of the cooled crust, smoothing with the back of a spoon or spatula. Top with a very thin layer of wild blueberry jam.
  6. for dark chocolate espresso ganache. Chop the chocolate and melt in a double boiler. Keep warm. In a saucepan, combine the heavy cream and butter. Bring just to a simmer, remove from heat, and stir in the espresso powder. Gradually pour the hot cream over the melted chocolate, stirring constantly with a spatula. Add the honey and stir until smooth.
  7. Immediately pour the warm ganache on top of the jam layer, being careful not to disturb the jam. Do not overfill the tart; there may yet be a few teaspoons of leftover ganache. Just when the ganache starts to set, sprinkle the top of the tart with flaked seasalt and pieces of praline. Save any leftover praline for later use. Let the tart set at room temperature completely before serving, about 1 to 2 hours.

Blood orange honey-glazed five spice tart with almond cream

INGREDIENTS:
makes one 9″ tart

for pastry:

  • 260 grams AP flour
  • 1 1/2 tspn five spice powder
  • 1/4 cup sugar
  • 7 Tbspn butter, cold and cut in pieces
  • 1 egg yolk
  • 3-4 Tbspn cold water

METHOD:

  1. Using a food processor or pastry cutter, mix the flour, five spice powder, and sugar until combined. Cut the cold butter into the flour mixture until the size of small peas.
  2. Add the egg yolk and gradually add the water just until a dough begins to form when you press it between two fingers. Do not overmix.
  3. Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for a shorter amount of time.)
  4. Preheat the oven to 220 degrees C.
  5. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer for a few minutes if the dough has softened.
  6. Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.

for filling:

  • 8-12 small or medium thin-skinned blood oranges, in 1/8″ thick slices
  • 4 cups water
  • 2 cups sugar

METHOD:

  1. Bring the water and sugar to a boil in a large pot.
  2. Add the orange slices to the boiling sugar water and reduce heat to a simmer. Cook for about 45 minutes to an hour, until the pith turns translucent. Be careful not to overcook the oranges because they will become mushy.
  3. Strain and remove the orange slices from the liquid. Reserve 2 Tbspn of the liquid. Lay the orange slices out on a wire mesh rack to drain and cool.

for glaze:

  • 2 Tbspn orange candying liquid, reserved from oranges
  • 1/4 cup honey

METHOD:

  1. In a small saucepan over medium heat, combine the reserved liquid and the honey. Simmer for about 3-5 minutes, skimming off any foam that rises to the top.
  2. Remove from heat and let cool to room temperature. The mixture should be syrupy.

for almond cream:

  • 1/2 cup almonds, roughly chopped
  • 1 cup heavy whipping cream
  • 2 Tbspn powdered sugar
  • dash of almond extract

METHOD:

  1. In a small saucepan, bring the chopped almonds and 1/2 cup of heavy whipping cream to a simmer. Remove from heat, cover tightly with a lid, and let cool. Continue to let the cream steep, covered, in the refrigerator until cold, preferably overnight.
  2. Strain out and discard the almond pieces from the cream. Add the remaining 1/2 cup of heavy cream.
  3. Whip the cream just until you reach soft peaks (I like mine extra soft for this purpose.) Gently stir in the powdered sugar and almond extract.

To assemble the tart, layer the orange slices in the cooled tart shells, brushing the honey generously on each layer. Serve with almond cream.

Passionfruit-coconut Dark Chocolates & Raspberry Mocha Dark Chocolates

Passionfruit-coconut dark chocolate ganache
INGREDIENTS:
The recipe for the filling ganache is included below. For directions on molding the candies, please use the recipe here.  For lemon curd see below

  • 6oz. dark chocolate, chopped
  • 1/2 cup heavy cream
  • 1 Tbspn butter
  • 2 Tbspn passionfruit concentrate syrup (available at Asian markets)
  • 1 Tbspn dark rum
  • shredded dried coconut, unsweetenedlemon curd
METHOD:

  1. Place the chocolate in a heat-proof bowl. Set aside.
  2. In a saucepan over medium-high heat, combine cream and butter. Stir and bring to just barely a boil.
  3. Remove the cream mixture from heat and pour over the prepared dark chocolate in bowl. Allow to sit for two to three minutes, then stir until the chocolate melts into the cream.
  4. Stir in the passionfruit syrup and rum. Then add in as much shredded coconut as desired.
  5. Allow the ganache to set in the fridge overnight before use.
  6. When filling the chocolate molds, pipe a bit of lemon curd in first and then fill the molds with the passionfruit-coconut ganache.

Lemond Curd:

makes ~2 cups

  • 1 cup sugar
  • 6 Tbpsn corn starch
  • 1/4 tspn salt
  • 1/2 cup cold water
  • 1/2 cup fresh-squeezed meyer lemon juice
  • 3 egg yolks
  • 2 Tbspn butter, softened
  • 1 1/3 cups boiling water
  • 1 Tbspn freshly grated meyer lemon zest

METHOD:

  1. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the cold water and lemon juice.
  2. Add the egg yolks and butter, blending until smooth.
  3. Gradually add in the boiling water, stirring constantly.
  4. Place the saucepan over medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  5. Remove the curd from heat and mix in the lemon zest. Cool completely.
Raspberry mocha dark chocolate ganache
The recipe for the filling ganache is included below. For directions on molding the candies, please use the recipe here.

  • for raspberry filling:
  • 1 cup frozen raspberries
  • 4 Tbspn sugar
  • juice of 1/2 lemon
  • 1/2 tspn cornstarch, sifted

METHOD:

  1. In a nonreactive saucepan, saute the raspberries on medium high until they begin to release their juices.
  2. Add the lemon juice, sugar, and sifted cornstarch to the raspberries, making sure to whisk to combine the cornstarch.
  3. Stirring constantly, bring the contents to a boil and simmer until the raspberries have reduced and are thickened, about 5-7 minutes.
  4. Remove from heat and let cool completely. Set aside.

for mocha ganache:

  • 6 oz. dark chocolate, chopped
  • 1/2 cup heavy cream
  • 1 Tbspn butter
  • 3 Tbspn instant coffee (or 1-2 Tbspn espresso powder)
  • 2 1/2 Tbspn Bailey’s Irish Cream liquor

METHOD:

  1. Place the chocolate in a heat-proof bowl. Set aside.
  2. In a saucepan over medium-high heat, combine cream, butter, and instant coffee/espresso powder. Stir and bring to just barely a boil.
  3. Remove the cream mixture from heat and pour over the prepared dark chocolate in bowl. Allow to sit for two to three minutes, then stir until the chocolate melts into the cream.
  4. Stir in the Bailey’s liquor.
  5. Allow the ganache to set in the fridge overnight before use.
  6. When filling the chocolate molds, pipe a bit of raspberry reduction in first and then fill the molds with the mocha ganache.

Mango Mousse Espresso Chocolate Cake

INGREDIENTS:
makes six 3 x 2″ round cakesfor cake:

  • 4 oz. bittersweet chocolate
  • 1/2 cup boiling water
  • 2 tspn instant espresso powder
  • 4 eggs
  • 1/2 cup sugar (100 grams)
  • 3/4 cup sifted cake flour (75g)

METHOD:

  1. Preheat oven to 180 degrees C. Line a quarter sheet baking pan with parchment paper and then grease and flour the paper. Set aside.
  2. In a small saucepan over low heat, combine chocolate and boiling water. Stirring constantly, cook for five minutes until chocolate thickens into a pudding-like consistency.
  3. In a mixer bowl using the whisk beater, whisk together the eggs and sugar on high for five minutes until triple in volume.
  4. Fold in the flour to the egg mixture in two parts. Then, fold in the chocolate mixture.
  5. Pour the batter immediately into the prepared pan.
  6. Bake in the oven for 25-30 minutes. Remove from oven and cool completely.
  7. Line six 3″ cake molds with parchment paper or plastic. Cut out six 3″ rounds of chocolate cake and place at the bottom of each mold.

for syrup:

  • 1 oz. sugar
  • 2 oz. water
  • 1 oz. Kahlua or Godiva liquor
  • 1 tspn instant espresso powder

METHOD:

  1. In a small saucepan, heat the sugar and water until the sugar is completely dissolved. Remove from heat, cover tightly and let cool completely.
  2. Once cooled, stir in the liquor and espresso powder.
  3. Brush the syrup liberally onto cake rounds.

for mango mousse/Bavarian cream:

  • 2 1/2 tspn gelatin powder
  • 2 Tbspn water
  • 8 3/4 oz. fresh mango puree (250 grams) (about 1 1/2 fresh mango, pureed in the food processor)
  • 3 1/2 oz. sugar (100 grams, or 70 grams sugar + 30 grams vanilla sugar)
  • 8 oz. heavy whipping cream

METHOD:

  1. Combine the gelatin and water in a small bowl. Set aside.
  2. In a small saucepan, heat half of the mango puree with the sugar just until the sugar dissolves. Do not let the mixture boil. Once the sugar has completely dissolved, remove the puree from heat and stir in the gelatin until the gelatin completely dissolves. Finally, add the remainder of the mango puree. Let cool.
  3. Meanwhile, whip the heavy whipping cream until soft peaks form. Gently fold in the cooled mango puree.
  4. Immediately pour the mango cream into the prepared cake molds on top of the cakes, smoothing the tops. Refrigerate until set, about an hour or two.

for espresso jelly:

  • 2 tspn gelatin powder
  • 2 Tbspn water
  • 1 cup whole milk
  • 2 tspn instant espresso powder
  • 3 Tbspn sugar (45 grams)

METHOD:

  1. Combine the gelatin and water in a small bowl. Set aside.
  2. In a small saucepan, heat the milk, espresso powder, and sugar just until the sugar dissolves. Do not boil.
  3. Once the sugar has dissolved, remove the milk mixture from heat and stir in the gelatin until it completely dissolves. Let cool at room temperature.
  4. Once the combination has cooled, pour a small layer into each cake mold, on top of the mango cream. Refrigerate until set, about an hour or two.
  5. Unmold and serve immediately.

Chocolate Espresso Cheesecake Brownies

chocolate espresso cheesecake brownies

Espresso cheesecake brownies

For the Brownies:

INGREDIENTS:

  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 5 tablespoons unsalted butter, cut into cubes
  • 4 ounces bittersweet chocolate, chopped
  • 1/3 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

METHOD:

  1. Preheat the oven to 180 C, with a rack in the center.
  2. Butter a 9″ square baking pan placed on a baking sheet and set aside.
  3. Whisk together the first three ingredients.
  4. Put the butter and chocolate over a double boiler with water simmering.
  5. Stir until the ingredients melt, but don’t overheat so that the butter separates.
  6. Remove the top of the double boiler and set aside.
  7. Stir the sugar into the chocolate mixture with a whisk, then add the eggs one at a time.
  8. Beat well after each egg, then beat in the vanilla.
  9. Next, gently stir in the dry ingredients until they disappear. Set aside.

 For the Cheesecake:

 INGREDIENTS:

  • 1 1/2 teaspoons instant espresso powder dissolved in 1 tablespoon boiling water ( I didnt have this so I bought a hot expresso)
  • 8 ounces cream cheese, at room temperature
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tablespoon all purpose flour

METHOD:

  1. Allow the espresso to cool to tepid.
  2. With a stand mixer fitted with the paddle, beat the cream cheese on medium until it’s completely smooth.
  3. Add the sugar and continue to beat for 3 minutes more.
  4. Beat in the vanilla and espresso before adding the eggs one at a time.
  5. Beat for 1 minute after each egg, then reduce the speed to low and add the sour cream, then the flour. The batter should be smooth.
  6. Pour about 3/4 of the brownie mixture into the prepared pan.
  7. Smooth it out, then pour the cheesecake layer over the top, taking care to make it even.
  8. Place spoonfuls of the rest of the brownie batter on top, and use a knife to swirl the dark and light batters together. Be careful, however, not to plunge the knife into the base brownie layer.
  9. Bake for about 30 minutes. The brownies should come away from the sides of the pan. The cheesecake will puff and turn lightly browned around the edges.
  10. Transfer the pan to a wrack to cool.
  11. Once it reaches room temperature, refrigerate for at least 2 hours, until well chilled.
  12. Cut it squares.