Similar to coffee, cacao beans are
dried and roasted before being hulled. "Chocolate liquor", made from the
roasted, ground cocoa bean nibs is what makes chocolate chocolate.
Thus, unsweetened chocolate is pure chocolate liquor and about 50% cocoa butter.
Bittersweet chocolate blends at least 35% liquor with as much as 50% with cocoa
butter, sugar and vanilla.
Semisweet chocolate has the same ingredients as bittersweet with the addition of
Milk chocolate, which contains about 10% chocolate liquor, takes the process a
step further by adding about 12% milk solids.
4 T. butter
3/4 C. all-purpose flour
3/4 t. baking powder
1/4 t. table salt
6 oz. bittersweet chocolate, chopped
5 large whole eggs
2 large egg yolks
1 1/3 C. sugar
1 1/2 t. pure vanilla extract
1 pound cream cheese, softened
Preheat oven to 350°F. Butter a 9 x 13-inch baking pan. Mix flour, baking powder
and salt; set aside. In the top of a double boiler or in microwave, melt
chocolate and butter. Remove from heat.
In the bowl of an electric mixer fitted with the whisk attachment, beat together
3 eggs and 1 cup sugar on high speed until thick and fluffy, about 5 minutes. On
low speed, add reserved chocolate mixture and 1 teaspoon vanilla extract. Add
flour mixture and mix until just combined. Spread mixture evenly into prepared
pan. Set aside.
Fit mixer with the paddle attachment, and in the bowl, beat together cream
cheese, remaining eggs and yolks, remaining sugar and remaining vanilla on
medium speed, until light and fluffy. Pour over chocolate mixture. Swirl with a
knife gently. Bake until cheese mixture is golden and set, 30 to 35 minutes.