First, I'm going to make a moist brownie. Place chocolate and butter in small skillet and melt over hot water.

Place the eggs in a bowl, beat the lump with a hand mixer, add the sugar, and top with foam. Turn on the foam for 4 to 5 minutes to make it soft and voluminous and raise the foam that holds the ribbon for 3 seconds when you lift the whisk.

Strangely enough, the foam doesn't come up well, so just roughly. Add melted butter and chocolate to beaten eggs and mix well.

If the eggs and chocolate mix well, add the sifted flour and cocoa powder and mix. I put some cacao in the gruel. Grue cacao is dried and ground cacao beans, and it has a bitter taste and a chocolate flavor. If you just eat it, it's bitter and doesn't taste like anything, but if you put it in baking, it has a unique chocolate flavor.

Place brownie dough in a parchment pan and bake at 170'c for 20 minutes. And let it cool for a while. Now I'm going to make cheese cake dough.

Place at room temperature, dissolve the softened cream cheese lump and add plain yogurt.

When cream cheese and yogurt mix well, add sugar and mix.

Add eggs and mix. Oh, there are two eggs, but there are three yolks. It's a double egg.

When all the ingredients are mixed, add a little vanilla oil and mix with corn flakes. Bake the brownies in a cooled mold and bake them in a medium bath at 180'c for 40 to 50 minutes. If you put water on a large oven pan and bake a round pan with dough in the oven pan, the water is heated in the oven heat and baked in a medium hot water.

I don't know if it's been baked for too long in high oven heat. The top color came out very black. Bake while checking the condition of the cake in the oven. If the color is too dark, cover it with foil and bake. I couldn't see where the foil was, so I just baked it and the black cake

I cut a piece and found a moist brownie on the bottom. And there's a moist cheesecake on top. The contrast between dark and white looks delicious. Cheesecake should be completely cooled after baking and taken out of the mold to prevent spoilage. After baking, the cheese is soft, so it can be ruined if you try to take it out hastily. It's very delicious because it's cool and heavy after putting it in the refrigerator for about 2 hours.