4 oz. choc. roughly chopped
5 T butter plus more for pan
4 oz. cr. ch.
1 c. sugar
3 eggs
1 c. plus 1 T flour
1/2 t lemon j.
1 1/2 t. van. extr.
1/2 t. bkg pdr.
Pinch salt
1/2 c. chopped walnuts
1/2 t. almond extr.

Preheat to 350. Grease 9 " sq bkg pan w/ butter Combine choc. and 3 T butter in sauce pan stir on low till just almost melted remove from heat and stir till smooth

Use mixer or fork to cream the remaining butter with cream ch. and 1/4 c. of the sugar. Beat in one egg Stir in 1 T flour, lemon jice and 1/2 t. of the vanilla

In different bowl use mixer to beat reamaning eggs till thick gradually add remaing sugar beat until quite thick (ribbon falls from beaters).

In separate bowl mix bkg pdr salt and remaining flour. Gently stir into the beaten egg mixt. Add choc. mixture nuts almond ex and remaining van ex.

Spread half the coc mixt. into bottom of pan, top with cream cheese mix., then the remaining choc. mix. Swirl throug all with a rubber spatuala to create a marbled effect.

Bake 25 to 30 min. or until just barely set in the middle Cool on rack before cutting. Store, covered and refrigerated for no more than a day.