So knowing me not everything went perfectly! The cheesecakes were yummy and the carrot cake was exquiset but the brownies. When I made the brownies I was tring so hard not to over mix the mixture that I didn't mix it enough! The brownies came out of the oven with parts that were not the colour the brownies should have been. Also they didn't hold thier shape and turned into a crumbily mess when I tried to cut them. On a positive note they still tasted really good!
Chocolate Carrot Cake
For the recipe for Passion Cake (Chocolate Carrot Cake) CLICK HERE.
These are irrestabily peanut buttery goodnes. They remind me of Reeses Peanut Butter Cups. I made a large cake and then cut out mini cheesecakes and piped whipped cream on top just before serving. Another idea is to drizzle dark chocolate over the top as this will contrast nicly with the rich peanut butter.
Chocolate Carrot Cake in
foreground, Peanut Butter
Cheesecakes behind and
Brownies in the background.
Ingredients: For the base:
500g chocolate chip digestive biscuits
100g butter, melted
2 tablespoons milk
For the Filling:
210g crunchy peanut butter
125ml double cream
250g cream cheese
110g castor sugar
Grease a 24cm round loose based flan tin.
To make the base: Whiz the biscuits in a food processor until fine. Add the melted butter and milk and whiz on a high speed until combined. Once combined pour into the prepared tin. Using the back of a fork press into the base of the tin. Place in the freezer until needed.
To make the filling: Combine the peanut butter and cream in a small saucepan and place over a low heat. Mix together until the mixture is smooth. Cool. Beat the cream cheese and sugar in the bowl of an electric mixer, until the sugar has dissolved. Pour the peanut butter mixture into the cream cheese mixture and beat until combined.
Remove the base from the freezer and pout the peanut buter mixture on top. Smooth out and then place in the freezer for another 3 hours before serving.