Chocolate. Cheesecake. Two of my favorite desserts. Here they are combined in a rich, elegant, flourless cake.
This cake bakes up easily and keeps well in the refrigerator or freezer. Perfect for surprise guests! And the flavor – oh, the flavor! Deep, dark chocolate and tangy cream cheese. Scrumptious.
Notes: Although we made this cake exactly as written (granulated sugar and all), I would like to try again using natural sweeteners. Perhaps maple sugar. We used bittersweet chocolate chips for the chocolate and opted for a shot or so of espresso in place of the rum.
- 8 oz. cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 10 oz. bittersweet chocolate, finely chopped
- 5 oz. (10 Tbs.) unsalted butter, cut into 6 pieces
- 3 large eggs
- 1/3 cup granulated sugar
- 1 Tbs. dark rum or espresso
- 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. 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: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With 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 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.
make ahead tips
Wrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.