Marbled Flourless Chocolate Cake
When you can’t decide between vanilla and chocolate, whip up this exquisite Marbled Flourless Chocolate Cake for a decadent dessert!!!
This Marble Cake Recipe starts with a flourless chocolate cake but takes it to the next level with swirls of sweetened cream cheese batter. It’s no ordinary Flourless Chocolate Cake Recipe!!
Why You’ll Love this Marble Cake
- It makes a gorgeous dessert so it’s perfect for company.
- Like all flourless chocolate cakes, it’s dense, rich and delicious!
- It’s a mix between chocolate cake and cheesecake and chocolate and vanilla!
- It’s a recipe from Fine Cooking and every dessert I’ve made from Abby Dodge has been phenomenal.
Some dear friends were invited to dine at Chez Skinny Chick on Saturday night…and the menu was set, except for dessert. Fall off the bone baby back ribs, freshly picked Indiana sweet corn, crispy smashed potatoes, sherried Vidalia onions…something light and fruity would have been ideal for the finale. But I always like to bake up something chocolate for company..rich, intense, and always decadent. I have oodles of flourless chocolate cakes and lava cakes on my blog, but I spotted a unique Chocolate and Vanilla Marble Cake on the Fine Cooking website.
Frequently Asked Questions
What Does a Flourless Chocolate Cake Taste Like?
The texture and taste of a flourless chocolate cake have been compared to that of a chocolate truffle, which is rich, dense with a lovely chocolate intensity.
Why Should You Make a Flourless Chocolate Cake?
One flourless chocolate cake goes a long way so it’s perfect for a dinner party. Just a sliver will satisfy your sweet tooth.
Is a Flourless Chocolate Cake Gluten-Free?
Many flourless chocolate cakes are gluten-free. There is no flour added to the batter, but there may be other ingredients that contain gluten, so it really depends on the recipe. If your cream cheese does not have any additives that contain gluten, this recipe will be gluten-free.
Does a Flourless Chocolate Cake Need to be Refrigerated?
A flourless chocolate cake typically does not need to be refrigerated. But it’s a matter of preference. I like covering the cake in plastic wrap to make it airtight and storing it in the refrigerator. It will taste best if removed from the fridge at least an hour before serving for the best texture and flavor.
Tips for Marbling a Cake
- The first rule is that less is more. If you swirl too much, you can’t take it back.
- With this recipe, some of the chocolate batter is added to the pan first for the base.
- Then large dollops of chocolate and vanilla batter are alternated over the chocolate foundation.
- Next, insert the tip of a knife into the batter and gently swirl the two batters together. Distinct swirls look best, so don’t overdo them.
- Note that this cake is prone to cracking. Less marbling and underbaking a touch are key for the best results.
- Even if the cake cracks, it will still taste amazing!
You May Also Like:
- Red Velvet Marble Cake from Grandbaby Cakes
- Flourless Chocolate Cookies
- Flourless Chocolate Cake with Marshmallow Frosting
- Flourless Double Chocolate Cake
- Plus all my Best Homemade Chocolate Recipes
For the vanilla batter:
- 8 oz. cream cheese, at room temperature
- 2/3 cup sugar
- 1 large egg
- 1 tsp. pure vanilla extract
For the chocolate batter:
- 10 ounces semi-sweet chocolate, finely chopped
- 10 tablespoons butter, cut into 6 pieces
- 3 large eggs
- 1/3 cup sugar
- 1 Tbs. dark rum
- 1 tablespoon vanilla extract
- Pinch table salt
- Position an oven rack in the middle of the oven and heat the oven to 300°. Lightly grease a 9-inch springform pan and line the bottom with parchment.
- To make the vanilla batter, beat the softened cream cheese with a mixer until smooth. Add the sugar and continue beating until well blended and smooth. Add the egg and vanilla and beat just until blended. Set aside.
- To make the chocolate batter, melt the chocolate and butter in a microwave-safe bowl in the microwave. Whisk until smooth and set aside to cool slightly.
- Using a stand mixer with the whisk attachment, beat the eggs, sugar, rum, vanilla, and salt on medium-high until the mixture is pale and thick, 3 to 4 min. With the mixer on low, slowly pour in the chocolate mixture and continue beating until well blended.
- Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife, carefully swirl the two batters together so they're mixed but not completely blended.
- Tap the pan against your counter several times to level the batters.
- Bake until a toothpick inserted about 2 inches from the edges comes out with a few moist crumbs, but no gooey batter, about 40-42 minutes.
- Cool on a rack for about 1-1/2 hours.
- Remove sides of the springform pan and use spatulas to remove cake to a serving plate. Cover and refrigerate until cold.
- To serve, slice with a knife dipped in hot water, then wipedd dry.
Do not overbake or over-swirl. This cake is prone to cracking but this will minimize the cracks.
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Serving Size:1 slice
Amount Per Serving: Calories: 431Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 128mgSodium: 208mgCarbohydrates: 40gFiber: 2gSugar: 37gProtein: 5g