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1
Spray a 9x2 inch casserole dish with oil and preheat oven to 180C.
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2
Vanilla Batter:.
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3
In a mixer beat the cream cheese until smooth.
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4
Gradually add sugar until no bumps are present.
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5
Add egg and essence and beat til blended.
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6
Chocolate Batter:.
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7
Microwave chopped dark chocolate with butter until smooth.
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8
Do not burn, shouldn't take longer than 25 seconds.
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9
Set aside.
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10
In mixer whip eggs, sugar, essence, cinnamon and salt on high til think.
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11
Approximately 4 minutes.
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12
Gradually add the semi cooled chocolate mix.
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13
Turn the mixer to low while doing so.
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14
In casserole dish alternate pouring the different batters, so that they are layered.
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15
Take a knife and swirl the mixture.
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16
Do not over do it, you won't to be able to see distinct swirls.
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17
Bake uncovered for roughly 40-45 minutes.
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18
To check when it's done, insert a knife in the middle of the dish.
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19
You want it to come out gooey.
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20
It should be puffed and slightly cracked especially around the edges.
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21
Remove from oven and allow it to cool for 1-1/2 hours.
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22
The mixture will deflated.
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23
Put the lid on it and place it in the fridge.
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24
Keep it in the fridge for at least 3 hours before serving, preferably it should be refrigerated over night.
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25
Before serving dust with cocoa powder or icing sugar.
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26
Serve by itself or with ice ream or whipped cream.
