For the chocolate part:
1 cup unsifted bleached all-purpose flour
½ teaspoon baking powder
1/4 teaspoon salt
1/4 pound (8 tablespoons or 1 stick) unsalted butter + 3 ounces bittersweet chocolate, melted together and cooled a bit
2 teaspoons vanilla extract
4 large eggs
1 1/3 cups plus 2 tablespoons granulated sugar

For the sweet cheese part:
6 oz. cream cheese, softened
5 tablespoons unsalted butter, softened
1/3 cups plus 3 tablespoons sugar
1 1/4 teaspoons vanilla extract
2 tablespoons cake flour
2 large eggs

Preheat the oven to 325 Fahrenheit. Butter a 9 inch springform pan.

The chocolate part:
Sift together flour, baking powder and salt.

Whisk the eggs into the cooled chocolate/butter mixture. Add vanilla extract. Add sugar, mixing until just combined. Add sifted ingredients and whisk.

Set aside.

The sweet cheese part:
Beat together cream cheese, butter and sugar, using a handheld mixer, until smooth. Beat in vanilla extract, cake flour and eggs.

Assembly:
Scrape the chocolate batter into the prepared pan. Dot the chocolate batter with big spoonfuls of the sweet cheese mixture. Swirl the two together, taking care not to mix - it's an art, you know?

Bake for 50 to 55 minutes. Leave in the pan to cool, then unmold. The recipe then says to chill in the fridge for three hours before slicing and serving, but I never got that far...