Flourless Chocolate & Cream Cheese Marble Cake


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.

Flourless Chocolate and Cream Cheese Marble Cake
For the cream cheese 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 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.



23 thoughts on “Flourless Chocolate & Cream Cheese Marble Cake

  1. Erica, this looks crazy incredible! I think I may just have to use up the cream cheese that I brought from Germany on this! I love cheese cake, and haven’t had it in forever, but with this recipe I can use less! ; )))

    You’re amazing!

  2. Your blog is beautiful, Erica! I just found it from the tasty kitchens blog. I am also a homeschool graduate, and I do a lot of cooking for my family so I’ll be going through your recipes, for sure.

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  4. I just made this gorgeous cake, drizzled a generous amount of raspberry coulis over it and served with fresh whipped cream. This cake is so rich and satisfying, easy to make and looks beautiful! Thanks for the awesome recipe. Tonight I’m going to attempt to make it in cupcake liners for my son’s 2nd birthday party!

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  6. I have made several flourless chocolate cakes in the past and all were good, but this was soooo easy!! It looked wonderful and tasted even better… you’ve got a winner on your hands with this one!! This is a “Bring it to a Party” cake if I ever made one. Yumm. thanks!!

  7. I made this today with my two kids in honor of Hurricane Irene. We swirled the vanilla into the chocolate to make it look like a hurricane! Lots of fun, and a yummy cake. Thanks for the recipe.

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  9. What would we all do devoid of the magnificent tips you write about on this site? Who has got the endurance to deal with essential topics in the interest of common readers like me? I and my guys are very blessed to have your web blog among the ones we frequently visit. It is hoped you know how very much we appreciate your effort! Best wishes coming from us all.

  10. Can’t wait to try this recipe! This aft. I made cream cheese chocolate cupcakes (tons of recipes out there for it), but I didn’t think the chocolate cake part had the right texture, and wasn’t very chocolatey either. Was thinking that a flourless cake batter would work better, and I think your recipe will fit that bill perfectly. Thanks!

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