Brown sugar 170 grms
Self rising flour 170 grms
Cocoa 60 grms
Butter 170 grms
Eggs 4
Whipping cream 200 ml
Cream Cheese 250 grms + 2tbls brown sugar
Essence vanilla 1 tsp
METHOD
Grease a 21 cm springform tin.
Shift the flour with the cocoa.
Cream the sugar with the butter.
Add in the eggs one by one.
Add the flour little by little.
Add in the essence.
Now beat the cream cheese with the cream and the brown sugar.
Pour half the batter in the greased tin.
Now pour the cream cheese mixture on top.
Now pour the rest of the batter covering the cream cheese.
Bake in a oven 165 oC for half an hour or till the cake is cooked
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