I first baked this flourless chocolate marbled cheesecake back in 2010. I posted about it on my first ever food blog, Cooking for Seven. Sadly, I failed to give details about WHY I decided to make it, so I have no idea what the occasion was. Probably just on a whim, but something rankles in the back of my mind…perhaps it was for a family gathering?
This time, I’m going to make sure to write out why I made this cake:
Reuben’s sisters and I had been enjoying a K-Drama about a mermaid that falls in love with a human. I know, I know, it sounds fantastical. And it is. But it’s funny and intriguing and suspenseful all at once. And it has Jun Ji Hyun and Lee Min Ho, so…
Anyhow, we decided to watch the finale together (we had previously attempted to watch a couple of episodes together, but I foolishly neglected to check before I got all caught up…oops. #addicted). Reuben’s family invited us over for a supper of rice bowls (one of our all-time favorite meals), and I offered to provide the dessert:
My older sister and her husband have been into making this cake recently, and I adore it every time they bake it. I had some odd bits of dark chocolate in my cupboard and freezer, so I decided to use it up and make a delicious dessert: this flourless chocolate marbled cheesecake thingy.
You can use a variety of chocolates if that’s what you have on hand. I used a mix of 70% and 85% cacao chocolate bars and chips.
Chop it up fine and melt it with good-quality butter.
Swirl the chocolate batter with the cheesecake batter to give this cake a beautiful, marbled effect.
This flourless chocolate marbled cheesecake is certainly a bit fancy-looking in my book. Perfect for impressing guests.
A word of caution, however: this cake is quite rich. Let me repeat myself: THIS CAKE IS QUITE RICH. It has loads of butter, eggs, dark chocolate, and cream cheese. When serving, make sure to start with small slices.
“You can always have more, but you can’t very well have less, now can you?”
Also, the finale of the K-Drama was quite satisfying. And so was this cake.
Flourless Chocolate Marbled Cheesecake
By Erica Kastner,
A decadent gluten-free cheesecake. Perfect for impressing guests!.
Prep Time: 20 minutes
Cook time: 40 minutes
Yield: 12 servings
For the chocolate batter:
– 10 ounces bittersweet (60%-85% cacao) chocolate, chopped
– 5 ounces (10 tablespoons) butter, chopped
– 3 large eggs
– 1/3 cup organic cane sugar
– 1 tablespoon espresso or very strong coffee
Preheat oven to 300 degrees F (149 C). Butter a 9-inch cake pan and line the bottom with a round of unbleached parchment paper.
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