INGREDIENTS

INSTRUCTIONS

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.
Directions:
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 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 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).
Contributor:  Dufflet Rosenberg
Posted to MM-Recipes Digest V4 #328 by Bonnie & Tim Annis
<accmplce@mail.on.rogers.wave.ca> on Dec 17, 1997

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