Flourless Marble Cake

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Flourless Marble Cake is a moist and flavorful Passover cake recipe that delivers rich fudgy flavor on any occasion. The recipe for Flourless Marble Cake is adapted from the magazine Fine Cooking Sweet Cakes (2009 Holiday Baking Issue). Prepare the vanilla and chocolate batters separately, as indicated below.

Vanilla Batter:

• 8 oz. cream cheese, room temperature
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp. pure vanilla extract

Chocolate Batter:

• 10 oz. bittersweet chocolate, finely chopped
• 5 oz. (10 tbsp.) unsalted butter, cut into 6 pieces
• 3 large eggs
• 1/3 cup granulated sugar
• 1 tbsp. dark rum or espresso (I used strong brewed regular coffee)
• 1 tsp. pure vanilla extract
• Pinch of salt
• Cocoa powder for dusting

To begin the vanilla batter, beat the cream cheese in a medium sized bowl until smooth. Add the sugar and continue beating until well blended. Add the egg, vanilla and beat until incorporated. Set aside.

For the chocolate batter, melt the chocolate and butter in a large metal bowl that sits on top of a pan or pot of simmering water. You may also use the microwave. Whisk melted chocolate mixture until smooth and allow it to cool off while you continue. Using a stand mixer with the whip attachment (or a hand mixer), beat the eggs, sugar, rum or espresso, vanilla and salt at medium high until the mixture thickens. This will take 3-4 minutes. Turn the mixer down to low speed and slowly add the cooled off chocolate mixture, continuing to beat until blended.

Spread half of the chocolate batter in the bottom of the prepared pan. Add large spoonfuls (or scoops) of remaining vanilla batter, alternately with remaining chocolate batter. Using a knife or spatula, gently swirl the two batters together. Do not overdo it - each batter should appear distinct but a beautiful design should appear. Before you place the pan in the oven, gently lift it a few inches and let it drop on your work surface to settle the batter and burst any air bubbles. Do this a couple of times.

Bake Flourless Marble Cake for about 40-42 minutes and check for doneness. Place a long toothpick about 2" from the edge (not the centre) and if it comes out a bit gooey the cake is ready. Note: the tested area will be tender and moist, not liquidy. The sides will be more "done" than the centre of the cake. Do not overbake because the cake will continue to cook and settle once it comes out of the oven. Cool on a rack until just warm (about 90 minutes).

Loosen from pan as follows: hold pan on an angle almost perpendicular to your countertop. Tap the pan on the counter as you rotate it clockwise. Invert onto a large place. Remove cake from pan and peel off parchment. You may dust bottom of cake that is facing you with cocoa powder to ease removal of cake slices. Invert cake again onto serving plate. Cool completely. Cover cake and refrigerate for at least 4 hours or overnight. You may cover and freeze Flourless Marble Cake.

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