225 grams light cream cheese
2 oz white chocolate
1/4 cup plus 2 Tablespoons icing sugar
1/2 teaspoon vanilla extract
3 egg yolks


Method:
Melt dark chocolate in a bowl over a Bain Marie*
In a large bowl, cream together sugar and margarine with chocolate (using a wooden spoon).
Add eggs, one at a time, letting each egg mix before adding the next.
Stir in flour and salt until just mixed. Pour into prepared pan and set aside.
In a food processor or mixer, cream together melted white chocolate with light cream cheese icing sugar, egg yolks and vanilla extract.
Pour the white mix over the dark mix in little dribbles. With a toothpick, drag the white in swirls along the dark mix.
Bake for 35 minutes. When out of the oven, sprinkle with cocoa & icing sugar.
Serve warm or cut in squares. Keep in fridge for 3 or 4 days or freeze up to 2 months.


*Bain Marie
In a medium saucepan half filled with water, hear at medium low with bowl over heat.
Careful not to let bowl with chocolate touch hot water. Stir carefully until chocolate melted.