Method

Line 8-inch square cake pan with foil, leaving overhang for handles. Set aside.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool slightly.

Meanwhile, in separate bowl, beat cream cheese with half of the SPLENDA® Granular, until smooth. Beat in 1 of the eggs and half of the vanilla essence; set aside.

In separate bowl, beat butter with remaining SPLENDA® Granular, until fluffy. Beat in remaining egg. Beat in all but 2 tbsp of the jam and the remaining vanilla essence, then chocolate, mixing well.

In small bowl, whisk together flour, baking soda and salt; mix into chocolate batter just until combined.

Pour chocolate batter into prepared pan. Spread with cream cheese mixture. Spoon remaining jam, in small dollops, over top. With knife, zigzag through cheese and jam layers for marble effect.