Chocolate Marble Cream Cake

Preheat oven to 375 degrees F. Lightly butter bottom of a 5-by-9-by-3-inch loaf pan. Line bottom of pan with parchment paper; lightly butter and flour the paper.

Melt chocolate in a bowl over hot water (not boiling), stirring occasionally. When chocolate is just melted, remove from heat; cool 10 minutes.

Sift flour with baking powder twice; set aside. Combine granulated sugar, cream and lemon juice in a medium bowl. Add eggs, one at a time, beating well after each addition.

Divide sugar and cream mixture evenly between 2 medium bowls. Stir melted chocolate into one of the bowls. Stir half of the flour mixture into each bowl. Fill loaf pan, alternating layers of the dark and light batters. To create a marbleized effect, run a knife through the batter in a figure-eight pattern.

Bake cake 20 minutes. Reduce oven to 350 degrees F, and bake until surface is golden brown, top of the cake springs back when gently pressed with finger, and a wooden skewer inserted in the center comes out clean (20 to 30 minutes). Carefully turn out cake onto wire rack to cool.

When cool, sift a light layer of confectioners' sugar on top.

To serve, cut cake into thin slices or fingers.