Zubereitung
120 Minuten
Ingredients
4 Portions
For the raspberry swirl:
125
g
raspberries
3
tbsp
water
For the brownie batter:
200
g
dark chocolate
200
g
flour (Type 405)
100
g
sugar
50
g
unsweetened cocoa powder
100
g
apple sauce
100
ml
neutral vegetable oil
200
ml
plant-based milk
For the cheesecake filling:
300
g
vegan skyr/quark
2
package(s)
Petrella vegan plain (140 g)
2
bag(s)
vanilla pudding mix
some
lemon juice and zest
Zum Servieren:
100
g
raspberries
This is how it's done:
- For the swirl, place the raspberries and water in a small saucepan. Simmer over medium heat for about 5 minutes, until the berries break down.
- Melt the dark chocolate in a double boiler.
- In a large bowl, mix together the flour, sugar, and cocoa powder. Add the applesauce, oil, plant-based milk, and melted chocolate, and stir until a smooth batter forms. Pour the batter into a greased baking pan.
- For the cream, mix all the ingredients together. Then spread the cheesecake cream evenly over the brownie batter.
- Dollop the raspberry swirl onto the cheesecake layer and swirl it in with a wooden skewer. If desired, you can also halve a few extra raspberries and place them on top.
- Bake in a preheated oven at 180°C (convection) for about 60 minutes.
- Let cool completely, cut into pieces, and serve with fresh raspberries.
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