VANILLA BATTER
8 ounce cream cheese (room temperature)
2/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
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CHOCOLATE BATTER
10 ounces bittersweet chocolate finely chopped
10 tablespoons unsalted butter cut into pieces
3 large eggs
1/3 cup granulated sugar
1 tablespoon espresso
1 teaspoon vanilla extract
pinch of table salt
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Preheat oven to 300F and position rack in the middle of your oven. Lightly grease a 9"x2" round cake pan and line bottom with parchment paper (I used a springform pan).
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In a medium bowl, beat the cream cheese with electric mixer until smooth, add sugar and beat until well blended and no lumps remain. Add eggs and vanilla and beat just until blended, set aside.
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In another medium bowl, melt the chocolate and butter over a pan of simmering water (or in the microwave), whisk until smooth and let cool slightly.
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Using a stand mixer fitted with whisk, beat the eggs, sugar, espresso, vanilla and salt on medium high until pale and thick (3 or 4 minutes). Turn mixer to low and gradually pour in the melted chocolate mixture and continue beating until well blended.
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Spread half of the chocolate mixture into the prepared 9" pan. Alternately add large scoops of the vanilla batter and the rest of the chocolate batter to the cake pan. Use a knife to gently swirl the two batters together so they are mixed, but not completely blended. Rap the pan against the counter top a few times to settle the batters.
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Bake 40 to 42 minutes (mine took 48 minutes) or until a pick inserted 2" from outer edge of cake comes out gooey but not liquid. The top of the cake will be puffed and slightly cracked around the edges (it will settle as it cools).
This is a close up, showing the
texture of this cake
texture of this cake
NOTE: Cover and refrigerate until very cold, at least 4 hours or overnight.
NOTE: This cake is extremely rich, much like cheesecake, so cut small slices.
NOTE: I didn't have bittersweet chocolate, so I used semi-sweet.
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