Preheat oven to 180°C/350°F. In a small saucepan, melt butter and chocolate over medium-low heat. Set aside. In a stand mixer, beat some of the eggs, milk, and part of the sugar. Add molten butter and chocolate mixture and beat until well combined. Add flour and a pinch of salt and beat until smooth.

oven, small saucepan, stand mixer or hand mixer with beaters

120 g bittersweet chocolate / 120 g butter / 2 eggs / 60 ml milk / 200 g sugar / 100 g all-purpose flour / 1 pinch salt

Grease a springform pan with some butter and dust with flour if needed. Add brownie dough and smooth out surface. Bake in the preheated oven at 180°C/350°F for approx. 25 min.

springform pan, spatula

butter for greasing / flour for dusting

In the meantime, add cream cheese, remaining sugar, remaining eggs, sour cream and vanilla extract to a large bowl. Whisk until smooth.

large bowl, whisk

500 g cream cheese / 150 g sugar / 3 eggs / 125 g sour cream / 1 tsp vanilla extract

Remove springform pan from oven and reduce temperature to 160°C/320°F. Fill cream cheese mixture into pan and smooth out surface. Return to oven and bake for approx. 50 – 55 min. until the filling has set.

oven, spatula

Remove cake from oven. Let cool a little before running a small, sharp knife along the inside edge of the pan. Open pan and remove sides. Once the cake has cooled, transfer to refrigerator and chill for at least 4 hrs or ideally overnight.

knife

Beat cream and confectioner’s sugar until stiff. Spread a thin layer of whipped cream over the cake and serve garnished with fresh raspberries.

stand mixer or hand mixer with beaters

100 ml whipping cream / 1 tbsp confectioner’s sugar / fresh raspberries for serving