FLOURLESS CHOCOLATE AND VANILLA MARBLE CAKE
FOR THE VANILLA BATTER:
1 (8 ounce) package cream cheese, softened to room temperature
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
FOR THE CHOCOLATE BATTER:
10 ounces bittersweet chocolate, finely chopped
5 ounces (10 tablespoons) unsalted butter, cut into 6 pieces
3 large eggs
1/3 cup sugar
1 tablespoon dark rum or espresso
1 teaspoon vanilla extract
Pinch of salt
Unsweetened cocoa powder (for dusting)
Position an oven rack in middle of oven and preheat to 300 degrees. Lightly grease 9-by-2-inch round cake pan and line bottom with parchment.
TO PREPARE THE VANILLA BATTER:
In medium bowl, beat softened cream cheese with electric mixer until smooth. Add 2/3 cup sugar and continue beating until well blended and no lumps remain. Add 1 egg and 1 teaspoon vanilla, and beat just until blended. Set aside.
TO PREPARE THE CHOCOLATE BATTER:
In medium bowl, melt chocolate and butter in large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly.
Using a stand mixer fitted with whip attachment (or with a hand mixer), beat 3 eggs, 1/3 cup sugar, rum or espresso, 1 teaspoon vanilla and pinch of salt on medium high until mixture is pale and thick, 3 to 4 minutes.
With mixer on low, gradually pour in chocolate mixture and continue beating until well blended.
TO COMBINE AND BAKE:
Spread about half the chocolate batter in bottom of pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or top of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap pan against the countertop several times to settle the batters.
Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don?t overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cake cool on a rack until just slightly warm, about 1 1/2 hours.
Loosen it from pan by holding pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board, then remove pan and carefully peel off parchment.
Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert cake again onto a similar plate so that the top side is up, and let cool completely.
Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.
TO MAKE AHEAD AND FREEZE:
Wrap cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide cake from plate and wrap it up again in plastic. Freeze for up to a month. To serve, unwrap cake and set it on a flat serving plate that's been sprinkled with a little more cocoa powder. Cover with plastic wrap and thaw in the refrigerator overnight or at room temperature for an hour or two.
Source: Absolutely Chocolate by Fine Cooking Magazine
FOR THE VANILLA BATTER:
1 (8 ounce) package cream cheese, softened to room temperature
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
FOR THE CHOCOLATE BATTER:
10 ounces bittersweet chocolate, finely chopped
5 ounces (10 tablespoons) unsalted butter, cut into 6 pieces
3 large eggs
1/3 cup sugar
1 tablespoon dark rum or espresso
1 teaspoon vanilla extract
Pinch of salt
Unsweetened cocoa powder (for dusting)
Position an oven rack in middle of oven and preheat to 300 degrees. Lightly grease 9-by-2-inch round cake pan and line bottom with parchment.
TO PREPARE THE VANILLA BATTER:
In medium bowl, beat softened cream cheese with electric mixer until smooth. Add 2/3 cup sugar and continue beating until well blended and no lumps remain. Add 1 egg and 1 teaspoon vanilla, and beat just until blended. Set aside.
TO PREPARE THE CHOCOLATE BATTER:
In medium bowl, melt chocolate and butter in large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly.
Using a stand mixer fitted with whip attachment (or with a hand mixer), beat 3 eggs, 1/3 cup sugar, rum or espresso, 1 teaspoon vanilla and pinch of salt on medium high until mixture is pale and thick, 3 to 4 minutes.
With mixer on low, gradually pour in chocolate mixture and continue beating until well blended.
TO COMBINE AND BAKE:
Spread about half the chocolate batter in bottom of pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or top of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap pan against the countertop several times to settle the batters.
Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don?t overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cake cool on a rack until just slightly warm, about 1 1/2 hours.
Loosen it from pan by holding pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board, then remove pan and carefully peel off parchment.
Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert cake again onto a similar plate so that the top side is up, and let cool completely.
Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.
TO MAKE AHEAD AND FREEZE:
Wrap cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide cake from plate and wrap it up again in plastic. Freeze for up to a month. To serve, unwrap cake and set it on a flat serving plate that's been sprinkled with a little more cocoa powder. Cover with plastic wrap and thaw in the refrigerator overnight or at room temperature for an hour or two.
Source: Absolutely Chocolate by Fine Cooking Magazine
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Quick Easy Wine Cake (Bundt cake, using cake mix)
- Eggnog Cake (made without eggnog, using cake mix)
- Gold Label Gingerbread (1930's)
- Chocolate Mocha Cake and Frosting (using cake flour and buttermilk)
- Almond-Lemon Torte with Lemon Glaze
- Lemon-Soaked Ginger Poundcake
- BC Blueberry Gingerbread
- How to stack tiers on a wedding cake for Carmen, St. Louis
- Barnyard Buddies (cupcakes)
- Spanish Bar Cake, Bun Cake, Cheesecake, Coffee Cake
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!