Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

6 oz Semisweet chocolate; chopped
3 oz Unsweetened chocolate; chopped
2 Cream cheese; softened
2 c Sugar
4 Eggs
1 tb Vanilla extract
1 c Butter; softened
1 c Flour
1/4 ts Salt
1/2 c Raspberry jam
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 350 degrees F oven for 35 minutes or until tester inserted 2
inches from center comes out slightly moist. Let cool on rack. Using
foil handles, lift onto cutting board; cut into squares.

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