Zutaten für Flourless Chocolate Vanilla Marble Cake
- 8 ounces (225g) cream cheese, softened
- Granulated Sugar
- Egg
- Pure Vanilla Extract
- Bittersweet Chocolate
- Unsalted Butter
- 6 large eggs
- Dark Rum
- Table Salt
- Cocoa Powder
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Zubereitung von Flourless Chocolate Vanilla Marble Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. Set aside.
- In a large bowl, melt the dark chocolate and butter together. Let cool slightly.
- In a separate bowl, whisk together the eggs and sugar until pale and thick. Gently fold in the melted chocolate mixture.
- Divide the chocolate batter in half. In one half, gently fold in the melted white chocolate.
- Spoon alternating dollops of the chocolate batter and the cheesecake mixture into the prepared pan. Gently swirl with a knife or toothpick to create a marble effect.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan before removing the sides of the springform pan. Refrigerate for at least 4 hours before serving.
- To serve, use a hot knife (run under hot water and dry between slices) for clean cuts.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
50g
Fat
40g
Carbs
4g
