There is a lot of cream cheese in this cake… but it is soooo gooood.
Your guest will be impressed to see the two chocolate colours when you cut them a piece.
Ingredients:
- 250 ml chocolate cookie crumb
- 45 ml melted butter
- 750 ml light cream cheese at room temperature
- 175 ml sugar
- 3 large eggs
- 5 ml vanilla
- 3 squares white chocolate (90 ml)
- 3 squares semi-sweet chocolate (90 ml)
- 30 ml raspberry liqueur (optional)
- 175 ml cream 35%
- 6 squares semi-sweet chocolate broken into pieces (180 ml)
Method:
- Mix the melted butter and the cookie crumbs, and spread evenly in a spring cake pan (8 or 10 inches). Make sure you are pressing down the crumbs at the bottom of the pan.
- Bake 10 minutes at 3500 F
- Using a food processor or a good mixer, blend the sugar and cream cheese together
- Add one egg at a time to the cream cheese batter and keep mixing
- Mix in the vanilla
- Put half the cream cheese batter into a bowl and add the melted white chocolate and the liqueur. Mix well
- To the other half of the batter, add the semi-sweet melted chocolate. Mix well and pour into the cake pan
- Slowly pour the white chocolate batter on top of the semi-sweet one and bake at 4500 F for 10 minutes.
- Lower the temperature to 2500 F and keep baking for an additional 30 to 35 minutes, until the centre is firm.
- Remove the cake from the oven and pass a knife around the pan to separate the cake from the pan. Do not remove the pan until the cake has cooled-off.
- In a small pan, melt the 6 semi-sweet squares over low heat and add the cream (you may want to warm up the cream before as it will be easier to mix with the melted chocolate)
- Spread the chocolate topping on the cake after it has cooled down
