Mint Chocolate Chip Cheesecake Brownies Mirror Cake

Ingredients

Methods

Cake: 60g butter 30g caster sugar 1 A egg 1 tbsp cocoa powder 40g LP flour 1/2 tsp baking powder Brownies: 50g dark chocolate coin, melted 50g butter 30g light brown sugar 1 A eggs 10ml water/milk 45g AP flour 10g cocoa powder 1/2 tsp baking powder 1/2 tsp vanilla extract Cheesecake: 150g cream cheese 50g caster sugar 1 A egg 1 tsp vanilla extract ½ teaspoon mint extract 2 drops green food coloring 1/2 cup chocolate chips 30g butter, melted 1 tbsp corn flour 1 tbsp LP flour  Glaze: Chocolate Mirror Glaze

Cake: 1. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. 2. Add the egg, one at a time beating well after each addition. 3. Sift the flour, cocoa powder and baking powder into the bowl and mix until just combined. Set aside and prepared the brownies batter. Brownies: 1. Grease the 6" circle pan with butter on bottom. Preheat the oven to 180°C. 2. Place the butter and brown sugar in the bowl of an electric mixer and beat until light and creamy. 3. Add the egg (for *2 ing, one at a time beating well after each addition). Add the melted chocolate, vanilla essence and milk and mix to combine. 4. Sift the flour, cocoa powder and baking powder into the bowl and mix until just combined. 5. Bake at first 15 minutes. While waiting, prepare cheesecake. Cheesecake: 1. Beat cream cheese, butter and sugar until smooth. 2. Add egg, vanilla and mint extract, food coloring and flours, continue beat until well combined. 3. Fold in the chocolate chips.   4. Once the brownies is set, pour the cheesecake into it. Then gently pour the chocolate cake around the cheesecake, using spatula to smooth the cake batter to cover the cheesecake surface. 5. Using Steam bake method, bake the cheesecake about 35-40 minutes @ 180C until center is set. 6. Lets cool complete and chill for 4 hours or overnight before spread the mirror glaze over it. Assemble: 1. To use the mirror glaze,  using double boiled method/microwave to melt the glaze. Wait the temperature reduce to 28-30C. 2. To glaze a cake, place the cake on a cooking rack / 4/5" (smaller) round cake pan over a sheet tray. With quick movements, remove all the minor pieces of cake and gently film it by using hands. This will smooth the corners and the surface, and removes the outer layer of ice, allowing the glaze better bond with the product. This trick - one of the possible solutions to problems flowing from the sides glaze. 3. Pour the glaze into the center of the chilled cake. Make sure all the edge is covered by the glaze. Send back to fridge to chill for 5-10 minutes, then remove from fridge and pour the glaze again over the cake. Repeat for 2-3 times to create a smooth surface. 4. Remove excess of glaze using angled spatula carefully. Being careful not to touch the glaze layer. 5. To make the lower edge look nice, it make out with pieces of nuts, chocolate, rainbow truffle and etc. 6. Transfer the cake to the fridge to chill for 5-6 hours to harden it.