Temperature: 325 ° F
Ingredients
- 1/2 c. butter
- 4 squares unsweetened baking chocolate
- 2 1/4 c. sugar, divided
- 5 eggs, divided
- 2 Tbsp. milk
- 2 Tbsp. espresso
- 2 tsp. vanilla, divided
- 1 c. flour
- 1/2 tsp. salt
- 3 8 oz. blocks cream cheese
- 1/2 c. sour cream
- 1 c. strawberries, chopped
Instructions
Preheat oven to 325 degrees F.
Place butter and chocolate in 3-quart saucepan; cook on very low heat until chocolate is completely melted, stirring constantly. Cool completely. Add 1-1/2 cups of the sugar; mix well. Add 2 of the eggs, 1 at a time, mixing on low speed after each addition just until blended. Add milk, espresso and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing just until blended. Spread evenly into greased and floured 9-inch Kaiser springform pan. Bake 25 minutes.
Beat cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Fold in strawberries. Pour over brownie layer in pan (Filling will almost come to top of pan.)
Bake 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.
Submitted By: K. Hunter - Plano, TX
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