准备

• Position an oven rack in the middle of the oven and heat the oven to 300°F. Lightly grease a 9×2-inch round cake pan and line the bottom with parchment.
• Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.
• 制作巧克力面糊：在一个中等大小的碗中，将巧克力和黄油融化在一个大金属碗中，在锅中的锅中或微波炉中融化。搅拌直至光滑并放在一边稍微冷却。带有带有鞭子附件（或手工搅拌机）的立式搅拌机，将鸡蛋，糖，朗姆酒或浓缩咖啡，香草和盐打成中等高的盐，直到混合物淡淡，浓稠，3至4分钟。将混合器处于低位的情况下，逐渐倒入巧克力混合物，然后继续跳动直至充分混合。
• Combine and bake:Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they’re mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
• Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 min.; don’t overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.
  
  Sprinkle cocoa on the bottom of the cake before inverting it onto another plate; the cocoa will keep the cake from sticking when you slice and serve it.

提前提示

将冷却的蛋糕（按照食谱中的指示未镀料）用塑料包裹，然后冷藏，直到牢固且冷藏。从盘子上滑动蛋糕，然后再次用塑料包裹。冻结长达一个月。食用，拆开蛋糕，然后将其放在扁平的盘子上。盖上冰箱中的保鲜膜和融化过夜，或在室温下盖一两个小时。