corazon
Executive Chef
Chocolate & Vanilla Flourless Marble Cake
VANILLA BATTER 8 oz cream cheese softened to room temperature
2/3 C sugar
1 large egg
1 t vanilla extract
CHOCOLATE BATTER
10 oz bittersweet chocolate
10 T butter, cut into 6 pieces
3 large eggs
1/3 C sugar
1 1/2 t vanilla
pinch salt
Move oven rack to middle and heat oven to 300. Lightly grease a 9x2 round cake pan or a springform pan. Line bottom with parchment, grease that also.
For VANILLA BATTER: Beat cream cheese until smooth. Add sugar and keep beating until well blended. Add egg and vanilla and beat until just blended. Set aside.
For CHOCOLATE BATTER: Melt chocolate and butter together. Stir constantly until smooth and set aside to cool slightly. Beat eggs, sugar, rum, vanilla and salt on high until mixture is pale and thick, about 3 to 4 minutes. Switch mixer to low and slowly pour in melted chocolate until well blended.
Spread 2/3 of the chocolate batter on to the bottom of the pan. Alternately add large scoopfuls of each batter to the pan. Use a knife to gently swirl two batters together so they're mixed but not blended (it will look swirly and marbleized.) Rap the pan against the counter a few times to settle the batters.
Bake 40-42 minutes. Cool and then refrigerate until very cold, at least four hours.
This came from Fine Cooking's first holiday baking issue and it is the perfect party dessert because it CAN BE WRAPPED IN PLASTIC AND FROZEN FOR UP TO A MONTH. Need I say more? It is a rich yet tart cake, almost like a cheesecake.
VANILLA BATTER 8 oz cream cheese softened to room temperature
2/3 C sugar
1 large egg
1 t vanilla extract
CHOCOLATE BATTER
10 oz bittersweet chocolate
10 T butter, cut into 6 pieces
3 large eggs
1/3 C sugar
1 1/2 t vanilla
pinch salt
Move oven rack to middle and heat oven to 300. Lightly grease a 9x2 round cake pan or a springform pan. Line bottom with parchment, grease that also.
For VANILLA BATTER: Beat cream cheese until smooth. Add sugar and keep beating until well blended. Add egg and vanilla and beat until just blended. Set aside.
For CHOCOLATE BATTER: Melt chocolate and butter together. Stir constantly until smooth and set aside to cool slightly. Beat eggs, sugar, rum, vanilla and salt on high until mixture is pale and thick, about 3 to 4 minutes. Switch mixer to low and slowly pour in melted chocolate until well blended.
Spread 2/3 of the chocolate batter on to the bottom of the pan. Alternately add large scoopfuls of each batter to the pan. Use a knife to gently swirl two batters together so they're mixed but not blended (it will look swirly and marbleized.) Rap the pan against the counter a few times to settle the batters.
Bake 40-42 minutes. Cool and then refrigerate until very cold, at least four hours.
This came from Fine Cooking's first holiday baking issue and it is the perfect party dessert because it CAN BE WRAPPED IN PLASTIC AND FROZEN FOR UP TO A MONTH. Need I say more? It is a rich yet tart cake, almost like a cheesecake.
