Black and White Flourless Cake

By mgatlin

Ingredients

• chocolate cake:
• 1 stick butter (4oz + 1tsp for baking dish)
• 9 to 10 oz dark chocolate coarsely chopped, about 3bars
• 5 large eggs (separated into yolks and whites)
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 TBSP espresso (optional)
• 1/4 tsp cream of tartar
• vanilla cheesecake:
• 8 oz 1/3 less fat cream cheese
• 1 tsp vanilla extract
• 2 TBSP granulated sugar
• 1 large egg
• whipped cream:
• 1 1/2 cup heavy whipping cream
• 2 TBSP granulated sugar
• 1 tsp vanilla extract

Preparation

Step 1

Preheat oven to 325 degrees. Grease a non-stick baking dish with 1tsp butter.

Chocolate cake: In a saucepan, under low heat, melt the butter and chocolate. Whisk often and remove from heat once done. In a medium bowl add 5 egg yolks, 1/3 cup sugar and vanilla. Beat with an electric whisk until it forms a pale yellow appearance. Fold in the melted chocolate/butter mixture slowly. Add the espresso (optional). In another bowl, beat the egg whites with the cream of tartar using an electric mixer until soft peaks form. Slowly mix the chocolate mixture into the egg whites with a spatula. Don't "break" the whites while doing it.

Cheesecake: In a medium bowl mix the cream cheese, vanilla and sugar with an electric mixer until very smooth. Add the egg and beat until there are no lumps left. Pour chocolate mixture into baking dish. Add cheesecake mixture and slowly cut through back and forth with a spatula edge to create marble effect. Do not blend. Bake for 40 to 45 minutes. Let cool before serving.

Whipped Cream: Beat cold heavy whipping cream, sugar and vanilla with an electric mixer until peaks form at the top, approximately 5 minutes, not any longer! Serve on the side of the cake.