I found the recipe for Murphy's Bonzo Cake many years ago in the Atlanta paper, but never made it. After we had it at Murphy's, my husband, who is an adventuresome cook, decided to try making it. The first recipe he used didn't call for a water bath, but he prefers this later version with one.
The baking times are important. If you bake the brownie until firm, it will be brittle and dry when the entire baking process is complete.
David makes this cake at Thanksgiving when we have gotten at least 21 pieces from a single cake. He also makes it for his birthday and shares it with his work mates.
For the brownie:
For the cheesecake:
- 1/3 cup semisweet chocolate chips
- 1 1/3 cups granulated sugar
- 1 cup (2 sticks) butter, melted
- 3 eggs
- 1 cup cake flour
- 3 tablespoons cocoa powder
For the chocolate mousse:
- 1 pound, 5 ounces cream cheese, at room temperature
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
To prepare the brownie:
Preheat oven to 300 degrees.
Grease a 10-inch springform pan.
In a large bowl, combine chocolate chips and sugar. Add melted butter and mix with an electric mixer for 2-3 minutes.
Add the eggs one at a time and stir after each addition until well-combined.Sift the cake flour and cocoa and add to the mixture. Scrape the sides of the bowl and beaters to combine.Mix until it is a smooth paste.Pour into the baking pan and bake for 45 minutes, or until the center springs back when pressed.
To prepare the cheesecake:
Preheat oven to 285 degrees.
With an electric mixer, beat cream cheese. Add sugar and continue to mix. Scrape the sides of the bowl and beaters to combine and eliminate lumps.
Add the eggs one at a time and stir after each addition. Add vanilla extract and mix 1 minute. Pour on top of the cooked brownie in cake pan. Bake the cheesecake/brownie on a rimmed sheet or baking pan in a 1/2 inch water bath for 45 minutes. The top should feel firm to the touch. Let cool completely.
To prepare the chocolate mousse:
In a double boiler or bowl over simmering water, melt the chocolate.
In a separate bowl, beat the egg yolks and sugar with an electric mixer until light and fluffy.
Slowly alternate the addition of cream and melted chocolate to the egg yolks. Beat until soft peaks form.
Pour the chocolate mousse on top of the cheesecake. Smooth the surface to avoid air pockets. (You might have some extra mousse. Chill any extra mousse in a small ramekin for a treat later. Cover it with plastic wrap so it doesn't dry out. ).
Refrigerate until the mousse sets, about 3 hours. Carefully remove the springform pan and serve.
Source: Atlanta Journal Constitution
- 1 pound and 3.5 ounces (4 cups) semisweet 56 percent chocolate, chopped
- 10 pasteurized egg yolks
- 1/2 cup granulated sugar
- 3 cups heavy cream