Ingredients
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1 cup flour, unsifted
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6 ounces cream cheese, softened, room temperature
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4 tablespoons butter, softened, room temperature
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1/3 cup sugar, white
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2 eggs, extra large, room temperature
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2 tablespoons flour, plus
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2 teaspoons flour, sifted
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2 teaspoons vanilla extract, pure
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8 ounces German sweet chocolate, coarsely chopped
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1/2 cup butter, cut into pieces
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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4 eggs, extra-large, room temperature
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1 1/4 cups vanilla sugar or 1 1/4 cups white sugar
Instructions
- Preheat oven 350°, butter and flour a 10-inch square pan.
- Cheesecake Batter: With a blender beat the cream cheese and butter in small bowl on high for 2 minutes.
- Add sugar, then eggs one at a time, blending well.
- Blending on low speed add the flour and then the vanilla, set aside.
- Chocolate Cake Batter: Melt chocolate pieces and butter in pan over low heat; remove pan from heat, stir twice and set aside.
- Sift flour, baking powder and salt.
- Beat eggs with blender on medium speed for 1 minute.
- Add sugar and vanilla to egg mixture.
- Slowly blend in the chocolate butter mixture, beating on low until well mixed.
- Add the flour to chocolate butter mixture in two additions (mixing only till all flour is absorbed).
- Pour 2/3 of the chocolate batter into prepared pan.
- Spoon the cream cheese batter on top of the chocolate layer.
- Pour the remaining chocolate batter on top of the cream cheese layer.
- Draw a table knife through all three layers of cake in gentle swirls creating a marbleized effect.
- Bake in a preheated 350°F oven, on the lower-third level for 40-45 minutes, or until a tooth pick inserted in the center comes out ALMOST clean (cake should be pulling away from the edges).
- Cool in pan on wire rack for 10 minutes, carefully remove and cool completely.
- Sprinkle with icing sugar if desired.