|Image Source: Taste.com.au|
Makes 24 - Prep 25 min (+ 1 hour cooking) - Cooking 45 min
150g butter, chopped
300g dark chocolate, chopped
1 cup (220g) caster sugar
3 Coles Brand Australian Free Range Eggs
1 1/4 cups (185g) plain flour
1/4 cup (25g) cocoa powder
1/4 cup (60g) sour cream
250g cream cheese, softened
1 cup (400g) pumpkin puree
Preheat oven to 160C. Grease and line a 20cm (base measurement) square cake pan with baking paper, allowing 2 sides to overhang.
Combine the butter and chocolate in a medium saucepan over low heat. Cook, stirring, for 5 mins or until butter and chocolate melt. Remove from heat.
Add 2/3 cup (150g) of the sugar and stir to combine. Add 2 of the eggs and stir to combine. Add the flour, cocoa powder and sour cream. Stir to combine.
Use an electric mixer to beat the cream cheese and remaining sugar in a bowl until well combined. Add the remaining egg and pumpkin puree and beat until just combined.
Spoon the chocolate mixture and cream cheese mixture, alternating, over the base of the pan. Use a skewer to swirl to create a marbled effect. Bake for 40 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into pieces to serve.