Saturday, February 5, 2011

Flourless Chocolate and Cream Cheese Marble Cake

This cake is just like the flourless chocolate torte I made the other day, but this one has cream cheese in it.  YUM! Will definitely make again!  Got it from here.

For the cream cheese batter:
  • 8 oz. (225 g) cream cheese, softened to room temperature
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
For the chocolate batter:
  • 10 oz. (283 g) bittersweet chocolate, finely chopped
  • 141 g (10 Tbs.) unsalted butter, cut into 6 pieces
  • 3 large eggs
  • 1/3 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • Pinch table salt
  • Cocoa powder for dusting

1) Place an oven rack in the middle of the oven and heat the oven to 300°F (150 C). Lightly grease a 9×2-inch round cake pan and line the bottom with parchment.

2) To 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) To make the chocolate batter:  Melt the chocolate and butter in the microwave. Whisk until smooth and set aside to cool slightly.

In a medium bowl beat the eggs, sugar, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 min. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.

4) To 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 min.; 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 covered in wax or parchment paper. Remove the pan and carefully peel off the parchment from the bottom of the cake. 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 and carefully remove the wax or parchment paper. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.

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