I have read on Jenn’s lovely blog that she is the host of this month Monthly Mingle, which had been established by Meeta of What’s for Lunch Honey. 

Her monthly theme is easy and interesting: everything what’s Americana.
When I read it, I was totally inspired! It’s so exciting, and all of You know that american food is beyond on hot dog, and burgers….

I’m very lucky having been several times to the US. I tasted many delicious american favorite foods in many restaurants, bars and on the street. I’m sure I ate the best ever hot dog in New York, the best lobster at Cape Code but I will never forget the cheesecake and brownie I tasted in Orlando. So it was obvious to me to bake one of them. I assume remaking a brownie is easier than a real american cheesecake. I tried to reproduce a soft-and-creamy-inside-crispy-outside cake.  That is the original idea and working very well. Though, even the best things can be mended, some fudge and a hint of fleur de sel might not harm it. Serious bikini-killer…..

Ingredients:
Serves 6-8

• 120 gr unsalted butter
• 140 gr 70% bitter chocolate
• 200 gr of caster sugar
• 3 medium eggs
• 100 gr of plain flour
• 50 gr of fudge, chopped
• half teaspoon of fleur de sal

and a small loaf tin (cc 20 X 10 cm, height 7 cm)

Preheat oven to 150 C. Pour some water in a pot, and bring to boil. Put the butter, sugar, and chocolate in a metal bowl and place it above the pot, reduce heat to medium. Melt the mixture, stir occasionally.
Beat the eggs in a food processor, be fluffy, and carefully fold in into the chocolate mixture. Chop the fudge. Sift the flour to the mixture, add fudge and salt as well. Place a baking sheet into the tin loaf and bake for 25-30 minutes. Leave to cool, then cut into slices.
Serve plain, warm, or with tasty, creamy vanilla ice cream.