145g unsalted butter, plus extra for greasing
200g plain chocolate, broken into pieces
100ml freshly made strong Cafédirect coffee
225g caster sugar
1 tsp vanilla extract
3 medium free-range eggs
85g plain flour
For the marbling mixture:
150g cream cheese
60g caster sugar
1 medium free-range egg, beaten
½ tsp vanilla extract
Preheat the oven to 180°C/fan160°C/gas
Butter and line a 20cm square tin. Melt the butter and chocolate in a large bowl over a pan of simmering water. Stir in the coffee, remove and cool slightly.
Stir in the sugar, vanilla and a pinch of salt, then whisk in the eggs and beat until smooth. Add the flour and carry on beating until glossy. Set aside.
In a bowl, beat the cream cheese until smooth, then stir in the sugar, egg and vanilla. Spoon the dark mixture into the tin, then add the cheese mixture and use a knife to create marbling.
Bake for 30-40 minutes. Allow to cool on a rack, then cut into squares.