Instructions

1. 1

   Preheat oven to 175°C and line an 18 cm square pan.

2. 2

   Melt chocolate and butter over a bain-marie, then whisk in sugar.

3. 3

   Add eggs one at a time, then fold in sifted flour gently.

4. 4

   Mix cream cheese, cream, and mugwort powder for the swirl batter.

5. 5

   Spread chocolate batter, add mugwort mixture on top, and swirl with a skewer.

6. 6

   Bake 25–28 minutes, cool fully, then chill 30 minutes before cutting.

Tips

Nutrition (per serving)