Flourless Chocolate & Vanilla Marble Cake Recipe

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Flourless Chocolate & Vanilla Marble Cake
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Ingredients
12
Count
Nutrition
238
Calories
Total time
380
Minutes
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Ingredients:

Directions:

  1. Position an oven rack in the middle of the oven and heat the oven to 300°F Lightly grease a 9x2-inch round cake pan and line the bottom with parchment.
  2. Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.
  3. Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.
  4. Combine and bake: 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 or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
  5. 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 cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight.
  6. Make Ahead Tips:.
  7. Wrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 237.58 Kcal (995 kJ)
Calories from fat 139.94 Kcal
% Daily Value*
Total Fat 15.55g 24%
Cholesterol 84.15mg 28%
Sodium 82.46mg 3%
Potassium 39.21mg 1%
Total Carbs 23.14g 8%
Sugars 20.75g 83%
Dietary Fiber 0.35g 1%
Protein 3.1g 6%
Vitamin A 0.1mg 3%
Iron 0.4mg 2%
Calcium 35.2mg 4%
Amount Per 100 g
Calories 353.25 Kcal (1479 kJ)
Calories from fat 208.08 Kcal
% Daily Value*
Total Fat 23.12g 24%
Cholesterol 125.13mg 28%
Sodium 122.62mg 3%
Potassium 58.3mg 1%
Total Carbs 34.41g 8%
Sugars 30.85g 83%
Dietary Fiber 0.53g 1%
Protein 4.6g 6%
Vitamin A 0.1mg 3%
Iron 0.6mg 2%
Calcium 52.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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