Ingredients
- 3 Tablespoons ground French roast coffee
- 3/4 cup butter
- 1 package (4 oz.) unsweetened chocolate baking bar, chopped
- 1 3/4 cup sugar
- 4 large eggs, divided
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1 package (8 oz.) cream cheese, softened
- 1/3 sugar
- 3/4 teaspoon ground cinnamon
Directions
- Place rack of countertop convection oven in the second position from the bottom. Preheat to 350°F.
- Brew coffee with 1/4 cup water using the BOLD setting.
- Microwave butter, chocolate and coffee in large bowl 1 to 1 1/2 minutes, stirring every 30 seconds, until melted.
- Add 1 3/4 cups sugar, eggs, flour and salt; beat until well blended. Spread mixture into foil-lined lightly greased 9-inch baking pan. Set aside.
- Beat cream cheese, 1/3 cup sugar and cinnamon in large bowl until blended. Add remaining egg, beating until well blended; spoon mixture on top of chocolate mixture in pan. Swirl mixtures with a knife.
- Bake 43 to 45 minutes. Cool completely on wire wrack.
Serves: 16
