Flourlesschocolatevanillamarblecake Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
• In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
• Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

Steps:

• Position an oven rack in the middle of the oven and heat the oven to 300°F Lightly grease a 9x2-inch round cake pan and line the bottom with parchment.
• 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.
• 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 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.
• 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.
• Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; 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. Remove the pan and carefully peel off the parchment. 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. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight.
• 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.

Steps:

• Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
• Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
• Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch springform pan with cooking spray. Line the bottom of the pan with a circle of parchment paper.
• Set up a double boiler on the stove over low heat and heat until the water is barely simmering. Place the chocolate and butter in the double boiler and melt, stirring occasionally. Once the chocolate and butter are melted, remove from the heat and stir in the water, vanilla and 1 1/2 cups of the granulated sugar. Whisk in the egg yolks.
• In a separate bowl beat the egg whites with an electric mixer until frothy. Add remaining 1/2 cup of the granulated sugar and beat until soft peaks form. With a rubber spatula, gently fold the egg whites into the chocolate mixture. Bake for 45 minutes. Serve.

Steps:

• Preheat oven to 375 degrees F. Adjust a rack to the middle of the oven. Butter six 4-ounce ramekins.
• Put the chocolate and butter in a metal or glass bowl over barely simmering water. Stir occasionally until melted. Remove from the heat.
• Place the eggs, sugar, and salt in the bowl of a mixer. Whip at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low and add the chocolate; mix until combined. Spoon into the prepared ramekins and place on a baking sheet.
• Bake for about 10 minutes or until the edges are set but the center is underdone. Let cool 3 minutes before serving.

Steps:

• Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
• Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
• In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
• Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.

Steps:

• Position a rack in the center of the oven and preheat to temperature to 350 degrees F.
• Butter the bottom and sides of a deep 9 inch round springform pan.
• Line the bottom of the pan with a round of parchment paper and butter the paper.
• In a food processor fitted with the metal blade, process the chocolates, sugar, and coffee 15-20 seconds until finely ground.
• With the motor of the food processor running, pour the boiling water through the feed tube.
• Process 10-15 seconds, until the chocolate is completely melted.
• Scrape down sides of bowl with spatula.
• Add butter and eggs and vanilla and then process about 5 seconds until the mixture is smooth and creamy.
• Scrape chocolate batter into prepared pan and smooth top.
• Bake 55-60 minutes until edges are puffy and center is just set.
• Cool on wire rack for 30 minutes.
• Cover and refrigerate for at least 3 hours.
• Make raspberry sauce with frozen raspberries and sugar in a saucepan over medium heat.
• Cook until sugar is dissolved and berries are just soft. {Don't boil}
• Strain mixture and stir in raspberry liqueur.
• Remove cake from pan by running a thin knife blade around cake to loosen from pan.
• Invert cake onto a plate and peal off paper.
• Refrigerate cake while preparing whipped cream.
• Whip cream with sugar and vanilla to stiff peaks.
• To serve drizzle some raspberry coulis on each plate; cut thin slice of cake and place on plate.
• Garnish slices of cake with a dollop of whipped cream and fresh raspberries.