Ingredients
- vanilla batter:
- 8 oz. cream cheese at room temp
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- chocolate batter:
- 10 oz. bittersweet chocolate finely chopped
- 5 oz. (10Tbs.) butter cut into 6 pieces
- 3 large eggs
- 1/3 cup granulated sugar
- 1 Tbs. espresso
- 1 tsp. vanilla extract
Preparation
Step 1
position rack in middle of oven
preheat to 300 degrees
lightly grease a 9x2" round cake pan and line bottom with parchment
make vanilla batter;
beat cream cheese with sugar till smooth
add eggs and vanilla, beat till blended, set aside
make chocolate batter;
melt chocolate and butter in large metal bowl over a pan of simmering water or in microwave
whisk smooth and let cool slightly
beat eggs, sugar, espresso, vanilla and pinch of salt
beat on high till pale and thick (3-4 min.)
with mixer on low pour in chocolate
beat till well blended
spread half chocolate mix in bottom of pan
alternate spoonfuls of remaining batters
using a knife swirl batters
tap pan to settle batters
bake till a pick 2" from edge comes out gooey but not liquid
40-42 min. don't overbake
cool on rack until just warm ( 1 1/2 hrs)
loosen from pan and dust the inverted cake with cocoa powder for easier slicing
invert again to show marble
cool completely
cover and refrigerate until very cold
at least 4 hrs. or overnight, or freeze