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
Marbled Flourless Chocolate Cake
This exquisite Chocolate and Vanilla Cake was adapted from Fine Cooking
Ingredients
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
Instructions
- 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.
Notes
Do not overbake or over-swirl. This cake is prone to cracking but this will minimize the cracks.
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Nutrition Information:
Yield:
10Serving Size:
1 sliceAmount Per Serving: Calories: 431Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 128mgSodium: 208mgCarbohydrates: 40gFiber: 2gSugar: 37gProtein: 5g
48 Comments on “Marbled Flourless Chocolate Cake”
Oh, this baby is getting made! I always have to make the in-laws a flourless chocolate cake for Passover but those things can be so heavy. I love the vanilla/cheesecake addition and that’s it’s still flourless. Thank you!!
We are used to earthquakes in So Cal so if it happens to be in cheesecake so much the better. Looks so tasty.
Mimi
Well said Mimi!!!!
-It may be flourless, but it looks flawlessly delish-eous! ! Xx
Marble, smarble, this looks delicious. The pastry chef at Chez Skinny Chick has a winner on her hands!!
Lizzy,
I’m not a good swirler either. Who cares – taste is all I care about. Yum.
Annamaria
Can I please make reservations at Chez Skinny Chick? Because that menu just made my stomach rumble!
A flour-less chocolate cake interesting to read and a combination of proper Guidance make this post perfect.
I have a favorite chocolate marble cheesecake recipe that’s unfortunately not gluten free but I’m sure gluten free flour could be used. It’s all made in one bowl and you take some of the plain batter and add melted chocolate to it. This is like making two cakes. I’m sure it tasted great in spite of the earthquake.
I always add chocolate whipped cream to the top when that happens to me. 🙂
This cake looks amazing! And your dinner party menu sounds perfect- lucky guests!
Wow! You know, my old college roommate’s mom used to make a chocolate marbled cheesecake, she gave me the recipe and I made it but have lost the recipe! Now you share an Abby Dodge recipe and it looks stunning! And you are right, her recipes are always fabulous! Thanks so much for sharing. Yours is beautiful!
Beautiful marbling!
I think Chez Skinny Chick is the place to eat… great menu… fantastic dessert. How can I get a reservation. 🙂
gosh i love that marbled chocolate cake.
A glorious marbled chocolate cake, Liz. I love it!
It’s funny Liz….because all I see is a beautifully marbled cake and I didn’t even notice the crack I was so caught up in wondering if there was cream cheese in this cake and there is! It does look pretty amazing and I bet there were no leftovers after your dinner party! Wonderful cake for this challenge! : )
That looks insanely good! And I think it looks gorgeous. Can I have a piece? 😉
Flourless cakes are always so wonderfully rich, though I’ve never seen a marbled one. Great idea!
I think this sounds delicious. And I always have that problem with marbling. The more I swirl, the worse it looks (although I think your cake actually looks quite lovely!) Thank you for sharing Liz!
Wow!! That must have been good! Have a great weekend, Liz! 🙂
I do love the look of a marbled cake. Your guests were so fortunate to be able to dine on such a wonderful menu. I love the sound of the ribs xx