UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
Check for locations and prices
Pre heat the oven to 180oC / 160oC Fan
Butter a 10" fluted loose bottom tin or the equivalent.
Melt the butter in a saucepan, over low heat, add the chocolate and melt gently. Remove from the heat and whisk in the cocoa powder until smooth. Whisk in the eggs one at a time, then stir in the sugar, vanilla and then the flour.
With a electric hand beater, beat the cream cheese until soft and fluffy, add the Mayca - cajeta, beat until smooth, then add the egg and vanilla extract, mix until combined.
Add 1/2 of the brownie mixture to the prepared tin, making a little rim at the edge. Add half the cajeta mix to the centre of the tart and swirl leaving the rim clear, blob on 1/4 brownie mix and swirl gently to make a marble effect with a knife, then repeat the the rest of the cajeta and brownie mix.
Place the tart on a baking sheet and bake for 25-30 minutes until the centre is slightly firm but still jiggly. Cool completely on a rack and serve at room temperature of chill and eat the next day.