SERVES 16 PREPARATION 25 MINUTES (PLUS CHILLING) COOKING 55 MINUTES
300g dark chocolate, chopped 150g butter, chopped ½ cup Kahlua, plus extra ½ tablespoon instant coffee 2 eggs, lightly beaten ¼ cup sour cream 1½ cups plain flour, sifted 2/3 cup caster sugar ½ cup chopped roasted hazelnuts 250g cream cheese, softened 250g mascarpone, softened 4 egg whites ¼ cup caster sugar ¼ teaspoon vanilla bean paste 12 ladyfinger biscuits cocoa to dust
1. Preheat oven to moderate, 180°C. Grease and line base and sides of a 20cm square cake pan with baking paper, leaving edges overhanging. 2. In a small saucepan over low heat, melt chocolate, butter, 2 tablespoons Kahlua and instant coffee until smooth. Cool for 10 minutes. In a small bowl, combine eggs and sour cream. Add to chocolate
mixture with flour and sugar, stirring to combine. Fold hazelnuts through. Pour into pan and smooth the top. Bake for 20 minutes until just cooked. Chill for 15 minutes. 3. In the bowl of an electric mixer, combine cream cheese, mascarpone, egg whites, sugar and vanilla. Beat for 5 minutes or until smooth. Spread half the mascarpone mixture over the brownie. Place remaining Kahlua in a medium bowl. Dip ladyfingers into Kahlua and place over mascarpone in a single layer, trimming to fit. Spread remaining mascarpone over. 4. Bake for 25-30 minutes until centre is just set and brownie pulls away from sides of pan. Remove from oven. Chill for 3 hours. 5. Lift brownie from pan. Dust with cocoa and drizzle with extra Kahlua before cutting into squares.