Grease an 8 inch (20cm) springform pan and line the bottom with a circle of baking paper. Preheat oven to 180°C. Place ingredients for brownie in food processor, adding the dry ingredients through a sieve. Mix well, stopping halfway to scrape down the sides. Or mix in a bowl with electric beaters. Scrape into the baking pan and smooth the top with a knife. Bake for 15 minutes or until just firm to touch. Cool.

With electric beaters, mix the cream cheese, cream and icing sugar until thickened. Leaving the chocolate layer in the tin, spread evenly with the cream cheese layer. Refrigerate for an hour or two. For the ganache, heat cream in a saucepan over moderate heat until hot but not boiling. Remove from the heat and add the chocolate, broken into squares. Mix until smooth then allow to cool a bit before pouring over the cream cheese layer and spreading evenly.

Refrigerate overnight or for several hours. Run a knife around the edge then remove the sides and the bottom of the springform pan. Cut the cake into 12 pieces to serve. It's probably gilding the lily, but I think this goes well with a dollop of thick pouring cream as I love the contrast between the sweetened cake and the unsweetened cream.