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  • 150g good dark eating chocolate
  • 250g light cream cheese, softened to room temperature
  • 1½ cups (330g) castor sugar
  • 2 eggs plus 2 egg whites
  • 2 tsp vanilla extract
  • 1 cup (125g) plain flour
  • 1 cup (100g) dark cocoa
  • 50ml low fat milk
  • 50g pecans (optional)
  • extra cocoa, to serve


  1. Preheat oven to 180C (160C for fan forced). Line the base and sides of a rectangle cake pan (approximately 23cm x 15cm).
  2. Melt the chocolate in a microwave safe bowl for 2-3 minutes on medium power or in a heat proof bowl over simmering water. Stir until melted.
  3. Attach the flat beater to the stand mixer and the pouring shield to the mixing bowl. Add the chocolate and cream cheese and beat on speed 1 for 30 seconds, or until combined. Add the sugar, eggs, egg whites and vanilla. Increase to speed 4 and beat for 2 minutes.
  4. Sift the flour and cocoa together and add to mixture with the milk and pecans. Beat on speed 2 until smooth.
  5. Pour mixture into the prepared pan and bake for 40 minutes, or until firm. Cool completely in the pan. Dust with extra cocoa and cut into squares to serve.