1

Preheat oven to 160°C or 140°C fan-forced. Lightly spray a 20cm (base measurement) square cake tin with oil. Line base with baking paper.

2

Combine dates and ¼ cup (60ml) boiling water in a medium heatproof bowl. Set aside for 10 minutes or until very soft.

3

Process date mixture, brown sugar, puree and whole egg in a food processor until smooth. Transfer to a bowl. Stir in flours and cocoa until combined. Spread mixture over base of prepared tin. Bake for 15–20 minutes or until cooked when tested with a skewer. Cool in tin for 5 minutes before turning out onto a wire rack to cool completely.

4

Line base and side of same cleaned tin with overlapping lengths of baking paper, allowing paper to hang over 2 opposite sides (to lift the cheesecake out when set). Place cooled brownie in tin.

5

Sprinkle gelatine over 2 tablespoons boiling water in a bowl. Whisk until dissolved. Process ricotta, cream cheese, vanilla and ¼ cup (55g) caster sugar in a food processor until smooth. Add gelatine mixture and process until combined. Transfer to a bowl.

6

Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Add remaining caster sugar, 1 teaspoon at a time, beating well after each addition, until sugar has dissolved. Gently fold egg whites into cheese mixture until just combined. Pour mixture over brownie in tin. Smooth top and drizzle with lines of chocolate. Pull a skewer through chocolate to create a feathered effect. Cover and place in fridge for 3 hours or overnight until set.