Brownie, Cheesecake and Chocolate Mousse Nicholas Bown-Crawford, pastry chef, Murphy’s, Atlanta, Yield: 14 servings 6 oz. butter 1/2 lb. sugar 2 oz. chocolate chips 2 eggs 3 1/2 oz. cake flour 1/2 oz. cocoa powder Pinch of salt Cheesecake Batter (recipe follows) Chocolate Mousse (recipe follows) Whipped cream, as desired Chocolate shavings, for garnish Method (1) Melt butter, and add to sugar and chocolate. Mix until chocolate is melted. Add eggs. Fold in cake flour, cocoa powder and salt. (2) Bake in 10” cake round (underbake slightly). (3) Pour Cheesecake Batter over brownie layer. Bake in a water bath until done. (Cheesecake will slightly color and be firm in the middle.) Cool completely. (4) Pour Chocolate Mousse over cheesecake layer, and chill until set up. (5) Top cake with whipped cream, as desired, and garnish with chocolate shavings. Cheesecake Batter 1 1/2 lb. cream cheese, room temperature 6 oz. sugar Dash of salt Dash of vanilla 3 1/2 eggs Method (1) Cream together cream cheese, sugar, salt and vanilla. Scrape well. Slowly add eggs, and scrape well. Chocolate Mousse 1/2 lb. dark chocolate 4 oz. egg yolks 2 1/2 oz. sugar Dash of salt 1 1/4 c. cream, divided Method (1) Melt chocolate over a bain marie. Whip egg yolks, sugar and salt in a mixer until ribbon thick. (2) Add 1/4 c. cream to egg mixture. Whip. (3) Temper a little egg mixture into melted chocolate, and then add this back into egg mixture. Mix well. (4) Add remaining cream, and whip until mousse-like. Tea pairing: Deep, dark Numi Chocolate Puerh (www. is fermented with organic cocoa and vanilla beans to create rich, chocolaty aromas. It is decadence in a cup—a perfect match for the brownie, cheesecake and mousse. THE BONZO Matt Gordon, chef/owner, Urban Solace, San Diego, Yield: 2 9” rounds for one doublestack cake 9 oz. butter, softened 4 eggs 1 2/3 c. packed brown sugar 1 c. granulated sugar 1 T. vanilla 6 oz. bittersweet chocolate, melted 3 1/4 c. pastry flour 3/4 c. cocoa powder 1 T. baking soda 1/2 t. salt 1 c. buttermilk 1 T. cider vinegar 2 1/4 c. puréed cooked beets Cream Cheese Frosting (recipe follows) Method (1) In the mixer with whisk attachment, cream butter, eggs, sugars and vanilla. Whip for 5 minutes. Slowly drizzle in the melted chocolate. (2) In a separate mixing bowl, sift flour, cocoa powder and baking soda. Add salt, and mix with hands to incorporate to an even-colored mix. (3) Combine buttermilk and vinegar. (4) On the lowest speed of the mixer, add the flour mixture and the buttermilkvinegar mixture to the wet ingredients in batches—starting with 1/3 of flour, then 1/2 of buttermilk, 1/3 of flour, remaining buttermilk and remaining flour—mixing to incorporate. Add beet purée. (4) Divide batter between pans prepared with butter and flour. Bake at 325˚F until a toothpick inserted in center comes out clean. (5) Cool for 10 minutes; flip out onto parchment-lined cake plates to cool completely. Once completely cool, wrap cakes in plastic and chill. (6) Place first layer on cake stand. Evenly spread about a 3/4” layer of Cream Cheese Frosting. Place in refrigerator or freezer for 20 minutes to harden frosting slightly. Place second cake on top, and evenly frost entire cake. Chef’s note: The cake needs to be served at room temperature, but frosting will sag if too warm. Cream Cheese Frosting 2 lbs. cream cheese, room temperature 2 lbs. unsalted butter, room temperature 1 t. vanilla extract 1 t. kosher salt 2 lbs. powdered sugar Method (1) Place cream cheese, butter, vanilla extract and salt in a mixer with whisk attachment. Start on low speed to incorporate the powdered sugar. (2) Turn to high speed; whip 13 minutes until the frosting takes on a slightly pearl-like sheen. If too soft to frost cake with, chill 20 minutes. Tea pairing: Pair this red velvet cake with the rich, red herbal tea Double Red Rooibos from Republic of Tea ( Grown only in one of South Africa’s great wine regions, rooibos tea has a sweet and slightly nutty flavor. “NOT SO RED” VELVET CAKE RAMSAY PHOTOGRAPHY Nostalgia sells! For the ultimate chocolate malt shake, take a cue from San Diego-based Burger Lounge (, and use ice cream with at least 14 percent butter fat. Blend 10 ounces chocolate ice cream with 2 ounces whole milk and 1 ounce malted milk at high speed until smooth. Top high with whipped cream and serve. August 2009 | 27