Flour Free White Chocolate Marble Cake
Prep time: 
Cook time: 
Total time: 
Yield: Depends on size pan you use
  • 8 ounces (1/2 pound) (227 grams) of semisweet chocolate, roughly chopped
  • 8 ounces (1/2 pound) (227 grams) of white chocolate, roughly chopped
  • ½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter, divided evenly
  • 6 large eggs separated
  1. Put semisweet chocolate and ½ stick plus 1 tablespoon butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. Remove from heat.
  2. Place white chocolate and remaining ½ stick plus 1 tablespoon butter in another heat proof bowl over the simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. Remove from heat.
  3. While your chocolate butter mixtures are cooling. Butter a 7 or 8 or 9-inch springform pan and line with a parchment circle then butter the parchment.
  4. Using just three of the eggs, separate 3 egg yolks from 3 egg whites and put into two medium/large bowls.
  5. Separate the remaining three eggs (egg yolks and whites) and put into two other medium large bowls. You should have a total of 4 bowls now; 2 containing 3 eg gyolks and two containing 3 egg whites (OR you can do each chocolate mixture one at a time so you only have to use two bowls!)
  6. Whip the egg whites in each of the two bowls until stiff peaks are formed (do not over-whip or the cake will be dry).
  7. With the same beater beat the egg yolks in each bowl together.
  8. Add the one bowl of egg yolks to the cooled semisweet chocolate. Add the other bowl of egg yolks to the cooled white chocolate, making sure you really whisk the white chocolate until it is smooth and uniform. It will seem to curdle, and get really thick, like it's going to solidify, but keep whisking, as it will soon come together smoothly!
  9. Fold in ⅓ of the egg whites from one bowl into the semisweet chocolate mixture and follow with remaining ⅔rds. Fold until no white remains without deflating the batter. Do the same with the other bowl of whipped egg whites into the white chocolate mixture.
  10. Pour alternating bits of each batter into into the prepared pan, giving it a light swirl with a butter knife or skewer. Both batters should fill the pan ¾ of the way full/
  11. Bake at 375F/190C for 30-32 minutes until an instant read thermometer reads 140F/60C. **
  12. Cool cake on a rack for 10 minutes then unmold and refrigerate for several hours to overnight. Bring it back to room temperature before serving.
** ** If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet when it's done.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2009/02/28/cake-and-ice-creamhold-the-flour/