This will be so popular that neighbours are sure to come calling for the recipe.
- Portion size 16 servings
- Credits : Canadian Living Magazine: June 2004
Cream Cheese Filling:
Line 9-inch (2.5 L) square metal cake pan with parchment paper or grease; set aside.
Cream Cheese Filling: In bowl, beat cream cheese with butter until fluffy; beat in sugar. Beat in eggs, 1 at a time, then vanilla. Stir in flour. Set aside.
Press raspberries through fine sieve to remove seeds. Set pur?aside.
In bowl over saucepan of hot (not boiling) water, melt chocolate with butter; let cool.
In separate bowl, beat eggs with sugar until pale and thickened, about 5 minutes. Beat in vanilla and raspberry pur? Stir in flour and chocolate mixture.
Scrape three-quarters of the chocolate batter into prepared pan. Spread cream cheese filling over top. Dollop with remaining batter; swirl with tip of knife to create marble effect.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with moist crumbs clinging to it, about 35 minutes. Let cool in pan on rack. Remove from pan. Cut into squares. (Make-ahead: Cover and refrigerate for up to 5 days or freeze in airtight container for up to 1 month.)
Nutritional facts <b>Per square:</b> about
- Sodium 170 mg
- Protein 4 g
- Calories 312.0
- Total fat 21 g
- Cholesterol 106 mg
- Saturated fat 12 g
- Total carbohydrate 30 g
- Iron 8.0
- Folate 9.0
- Calcium 3.0
- Vitamin A 18.0
- Vitamin C 2.0