8 oz cream cheese, at room temperature
2/3 cup Wholesome Fair Trade Cane Sugar
1 large cage-free organic egg
2 tsp ground cardamom
1 tsp grated orange zest
2 tbsp boiling water
1 1/2 tbsp Fair Trade ground coffee
7 oz Fair Trade dark chocolate
3 1/2 oz Fair Trade milk chocolate
5 oz unsalted organic butter
3 large cage-free organic eggs
1/3 cup Wholesome Organic Light Brown Sugar, lightly packed
1 tsp Fair Trade organic vanilla extract
Generous pinch of salt
Preheat the oven to 300°F. Grease a 9×2 inch cake pan and line with parchment paper.
In the bowl of an electric mixer beat cream cheese on medium speed with Fair Trade Natural Cane Sugar. Mix until well combined.
Add egg, cardamom, and orange zest. Mix again and set aside.
Combine boiled water and Fair Trade coffee in a small bowl and let stand for 2-3 minutes. Then strain and reserve liquid.
In a medium bowl, melt the chocolate and butter over a pan of simmering water and set aside to cool slightly.
Using a stand mixer with a whip attachment beat the eggs, Organic Light Brown Sugar, reserved Fair Trade coffee liquid, vanilla extract and salt on high until pale and fluffy this should take about 4 minutes.
Reduce the mixer speed to low and add chocolate mixture beating until blended. You may have to remove the bowl from the mixer and mix the remaining streaks of chocolate by hand to fully incorporate.
Spread half of the chocolate batter into the cake pan.
Next add half of the vanilla cardamom mixture in large spoonfuls.
Next add the chocolate batter and then again spoonfuls of the remaining vanilla batter.
With your spatula or the tip of a knife gently swirl the two batters together so they are mixed but do not completely blend them (you should have a very pretty swirled pattern of chocolate and vanilla).
Tap the cake pan a few times on the counter to help settle and combine the batters.
Bake for 35-40 minutes or until outside of the pan is set and the middle still has a slight jiggle, being careful not to over bake.
Let the cake stand at room temperature for 1 hour. Loosen it from the pan with a knife and invert onto a plate. Peel off the parchment paper and invert the cake onto a serving plate. Cover with plastic wrap and chill for 1 hour or overnight. Slice and serve with Fair Trade ice cream if desired.
Recipe Source: Chef Malika Ameen, www.byMdesserts.com & Ashley Koff R.D.
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