Raisin Cream Cheese Chocolate Squares

Name: Raisin Cream Cheese Chocolate Squares
Yield: 6 servings
Cuisine: American
Ingredients: 80 grams Cake flour; 20 grams Cocoa powder; 1/2 tsp Baking powder; 60 grams Butter; 40 grams + 60 grams Philadelphia cream cheese; 60 grams Granulated sugar; 1 Egg; 2 tbsp Raisins; 2 tsp Rum; 1 tbsp Honey

cookpad.japan @cookpad_jp

I was thinking of a Valentine's Day recipe that uses cream cheese when I stumbled upon a raisin cream filling recipe. It was really delicious and had a flavor that'd go well with other ingredients. So I thought I'd make a sandwiched cake using it! (The honey is my own spin).

For the baking pan, I used the one that comes with our oven toaster. If it's a standard-sized oven toaster I think you can use it in the same way. For Steps 4-6, you don't have to extend the ingredients to cover the corners. Recipe by caramel-cookie

cookpad.japan @cookpad_jp

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Ingredients

6 servings

80 gramsCake flour
20 gramsCocoa powder
1/2 tspBaking powder
60 gramsButter
40 grams+ 60 grams Philadelphia cream cheese
60 gramsGranulated sugar
1Egg
2 tbspRaisins
2 tspRum
1 tbspHoney

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Steps

1

Preheat the oven to 180℃. Make the raisin cream. Let the raisins soak in the rum. Add 60 g of the cream cheese to the honey and mix together. Once it's smooth, add the raisins together with the rum and mix.
2

In a separate bowl, combine 40 g of the cream cheese left out at room temperature and the butter, and mix into a cream. Add the granulated sugar and mix until it becomes light. Add the whipped egg and mix well.
3

Combine and sift the powdered ingredients cocoa powder and baking powder, and add. Use a spatula to mix.
4

Place in a baking pan covered with a baking sheet, and add 1/2 of the mixture. Use the spatula to flatten the surface.
5

Add the raisin cream on top of the mixture and spread using the spatula.
6

Add the rest of the chocolate mixture and use the spatula to even the surface. Bake in the oven at 180℃ for 25 to 30 minutes.
7

Once it's finished baking, cool and remove from the pan. Place on a rack to cool.
8

Before it cools completely (is still slightly warm) cut into 24 squares.
9

If you're going to leave it for awhile, wrap it up to keep it from drying out (it develops a moist texture the next day).