6 oz. bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
12 T. unsalted butter, cut into small pieces
1 1/4 c. granulated sugar
4 large eggs
3/4 c. plus 1 T. all-purpose flour
Pinch of salt
8 oz. cream cheese, at room temperature
1 large egg yolk
Vegetable-oil cooking spray
1/4 c. plus 2 T. confectioners' sugar
1/2 t. pure vanilla extract
1/2 c. mashed very ripe banana(1 medium banana)
Heat oven to 350°. Spray a 9-by-13-inch baking pan
with vegetable-oil spray. Bring a saucepan of water
to a boil; remove from heat. Place both
chocolates in a heat-proof bowl;
set over saucepan. Stir occasionally
until completely melted.
Meanwhile, combine butter and granulated sugar
in the bowl of an electric mixer fitted with the light and fluffy, 3 to 4 minutes.
Add 3 eggs; beat to combine.
Scrape sides of bowl; add chocolate,
3/4 cup flour, and salt. Mix until just combined,
15 to 20 seconds, scraping sides of bowl once.
In a food processor, process cream cheese until smooth and creamy, 25 to 30 seconds.
Scrape down sides of bowl using a rubber spatula;
add egg yolk, confectioners’ sugar,
vanilla, remaining tablespoon flour, and
remaining egg. Process until smooth, about 1 minute.
Transfer to a bowl; fold in mashed banana
using a rubber spatula.
Spread chocolate batter into prepared pan.
Using a rubber spatula, make three trenches in batter, and fill with cream-cheese batter.
To marble the top, run the tip of a knife back and forth across the two batters.
Bake until set, about 40 minutes.
Let cool on a wire rack for
30 minutes before cutting.
