34 c Whole wheat pastry flour
1/3 c Unbleached white flour
1 ts Baking powder
6 oz Unsweetened chocolate
1/2 c Butter
3 Eggs
3/4 c Honey
1 1/2 ts Vanilla extract
1 c Walnuts; cut into
- medium-sized pieces
MMMMM-----------------------CHEESE MIXTURE----------------------------
3/4 c Cream cheese;
- at room temperature
3 tb Butter; at room temperature
5 tb Honey
3/4 ts Vanilla extract
1 Egg
Preheat oven to 350?F. Butter a 9x13" pan.
Mix flours and baking powder together. Set aside. Melt chocolate and
butter in saucepan on very low heat or in a double boiler. Set aside
to cool slightly.
With electric mixer in a medium-sized bowl, beat eggs until foamy. Add
honey and vanilla. Beat at high speed for 4 to 5 minutes, until
creamy-colored, foamy, and slightly thickened. Add chocolate-butter
mixture, beat in, and turn off mixer. Stir in dry ingredients by hand
until just mixed.
Set aside 3/4 cup of this mixture. To the remaining mixture, add 3/4
cup walnuts, saving 1/4 cup for the top. Stir in nuts. Spread the
chocolate mixture in pan.
With electric mixer in small bowl, mix the cream cheese with butter
until soft. Add honey and vanilla. Mix well. Add egg and beat until
smooth. Pour cheese mixture over chocolate layer. Draw a wide-bladed
knife or small metal spatula through the chocolate mounds into cheese
mixture to create a marble effect. Try not to cut into chocolate
layer below. Bake 25 minutes, or 30 minutes if in metal rather than
glass pan. Cool completely in pan and refrigerate 1 hour before
cutting. These freeze well.
Recipe by Horn of the Moon Cookbook by Ginny Callan
