Bring the butter to room temperature. Cream the butter with the granulated sugar. Once it becomes white in color and fluffy, mix in the eggs one at a time.
Add in the almond flour and mix. Combine the flour, baking powder, and cocoa separately, and then add to the mixture.
Lightly grease the bottom of the cake pan with unsalted butter (not listed). Spread the chocolate corn flakes on the bottom of the pan. Pour half of the batter into the pan and smooth it out with a spoon. Make one long cylindrical indentation through the center.
Put the spreadable cheese into a piping bag with a large, round tip. Squeeze the cheese into the cylindrical indentation.
Pour in the rest of the batter, taking care not to ruin the cheese, and smooth it out.
Make a shallow slice through the center with a knife and bake for 10 minutes in a preheated 200°C oven. Then lower the temperature to 180°C and bake for another 20 minutes.
Story Behind this Recipe
I wanted to try baking a butter cake with my favorite spreadable cheese.
Once baked, remove from the pan while still hot and wrap tightly with plastic wrap. When it cools, it will be nice and moist.