Preparation: Cake

•              Lightly grease and spread a thin layer of flour at the base of a medium size spring release tin
•              Beat the eggs till frothy and light. Gradually add the sugar and beat until the mixture leaves a thick trail when the whisk is lifted from the bowl
•              Sift the flour and coffee over the mixture and fold in using a metal spoon. Turn into the prepared tin and level the surface
•              Bake for 12-15 minutes until just firm to the touch. Transfer to a wire rack and set aside to cool

 Preparation: Filling

•              Stir the cheese, sugar, Cream, vanilla, coffee and orange juice together until it is well mixed
•              Melt the 200g milk chocolate and stir into the cheese mixture
•              Dampen the sides and base of the cleaned tin and line with greaseproof paper. Cut the cake in half and place one layer in the prepared tin. Add half the cheese mixture and level with a spatula
•              Scatter chopped dark cooking chocolate in a layer on top of the cheese mixture
•              Add the remaining mixture and top with the cake, the uncut side facing upwards
•              To decorate: Melt the dark and white chocolate separately, each with 2 tablespoons of butter. Place alternate large spoonfuls of the two chocolates on top of the cake and then tap the tin until they are both level
•              Using a cocktail stick swirl the chocolate together until lightly marbled. Leave the cake until set, then carefully remove from the tin and peel away the lining paper

Tip: When adding the flour, stir the mixture gently in one direction to keep it fluffy