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In a bowl, whisk together the cream cheese and castor sugar until well blended.
Add the four large free range eggs one at a time, making sure each is fully mixed in before adding the next.
Stir in the double cream, vanilla bean paste, and the melted dark chocolate until smooth.
Gently fold in the cocoa powder and baking powder until you achieve a rich chocolate filling.
Pour the mixture into a baking dish that has been lined with parchment paper.