Chocolate and Vanilla Marble Cake (Flourless)

By Janet-2

Ingredients

• For the vanilla batter:
• 8 oz. 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. bittersweet chocolate, finely chopped
• 5 oz. (10 tbsp.) unsalted butter, cut into 6 pieces, more for the pan
• 3 large eggs
• 1/3 cup granulated sugar
• 1 tbsp. dark rum or espresso
• 1 tsp. vanilla extract
• pinch of table salt
• unsweetened cocoa powder, for dusting (optional)

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 350 degrees F. Lightly butter a 9"x2" round cake pan and line the bottom with parchment or use a springform release pan.

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.

Make the chocolate batter. In a medium bowl, melt the chocolate and butter over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. Using 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, 3-4 minutes. With the mixer on low, gradually pour the chocolate mixture and continue bating until well blended.

Combine and bake: Spread about half of the chocolate batter on the bottom of the pan. Alternately add large scoopfuls of the vanilla batter and the remaining chocolate batter to the cake pan. Use a knife, 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.

Bake until a toothpick inserted about 2 inches from the edge comes out gooey but not liquid, 40-42 minutes and don't overbake. The top will be puffed and slightly cracked, especially around the edges.

Sprinkle with cocoa powder, if desired