I had this over the weekend at a get-tegether, and just loved them; I asked for the recipe, and here it is:
By: Dufflet Rosenberg - cookies and bars
6 oz semisweet chocolate; chopped
3 oz unsweetened chocolate; chopped
2 package (8 oz)cream cheese; softened
2 cup (14 oz or 400g) sugar
4 x eggs
1 tablespoon vanilla extract
1 cup ( 1/2 lb, 8 oz, 227g) butter; softened
1 cup (4.6 oz, 121g) flour
1/4 teaspoon salt
1/2 cup raspberry jam
Swirls of raspberry jam and cream cheese against a dense, rich chocolate background make these a feast for the eyes and a can't-miss-a-crumb treat for the mouth.
Dufflet Rosenberg is famous in Toronto for her "Dufflet's Pastries" shop in Toronto. Anything she makes is marvellous.
In heatproof bowl set over hot (not boiling) water, melt semisweet with unsweetened chocolate. Remove from heat;
stir until smooth. Let cool to lukewarm. In large bowl, beat cream cheese with 1/3 cup (66.7 g) of the sugar until
smooth. Beat in 1 of the eggs and 1 teaspoon of the vanilla until well combined. Set aside. In separate large bowl,
beat butter with remaining sugar (333g) until smooth. Beat in remaining eggs, one at a time, beating well after each addition. Beat in remaining vanilla, then chocolate, mixing
well. Mix in flour and salt just until combined.
Line a 13 x 9 inch cake pan with foil, leaving overhand for "handles". Reserve 1 cup of the chocolate batter.
Spread remaining chocolate batter in pan. Spread with cream cheese mixture. Spoon reserved chocolate batter in
dollops over top.
Spoon jam in smaller dollops among chocolate
dollops. With knife, zigzag through layers for marble effect.
Bake in 350F oven for 35 minutes or until tester inserted 2 inches from centre comes out slightly moist. Let cool on
rack. Using foil handles, lift onto cutting board; cut into squares.
(Can be refrigerated in airtight container for up to 4 days; bring to room temperature).
Yield: 40 squares