Marble chocolate cheesecake

Ingredients

Dough

125 grams (4.4 ounces) butter
125 grams (4.4 ounces) sugar
3 large eggs
300 grams (10.6 ounces) cream cheese
100 grams (3.5 ounces) flour
6 grams (0.2 ounces) leavening agent
1 gram (0.04 ounces) salt
100 grams (3.5 ounces) dark chocolate (66% or more)

Chocolate Glaze

115 grams (4.1 ounces) dark chocolate (66% or more)
55 grams (1.9 ounces) butter
10 grams (0.35 ounces) glucose syrup

Equipment

Stand Mixer
An essential for whipping butter and sugar to the perfect fluffy consistency. Make sure to use medium to high speed for the best results.
16cm (6 inches) Baking Pan
Use foil to line the bottom and ensure even baking. A springform pan can also be helpful for easy removal.
Wire Rack
Crucial for cooling the cake evenly and avoiding sogginess. Allow the cake to cool completely before glazing.
Saucepan
For preparing the glossy chocolate glaze. Maintain a low heat to prevent burning the chocolate.
Kitchen Scale
Accurate measurements are the key to perfect pastry. Always weigh your ingredients for the most reliable results.

Instructions

Step 1

Melt and cool the chocolate: In a heatproof bowl, melt the dark chocolate. Once melted, set aside to cool. Make sure the chocolate is completely cool before adding it to the dough in the next step.

Step 2

Prepare the dough: In a mixing bowl, combine the softened butter and sugar. Beat with a whisk attachment on high speed for 4-5 minutes, until the mixture is light and fluffy. Scraping down the sides of the bowl occasionally ensures even mixing.

Step 3

Add the room temperature eggs one at a time, beating well after each addition until the mixture is homogenous. Adding eggs one at a time helps to maintain the emulsion.

Step 4

In three separate stages, add the room temperature cream cheese, whipping until the mixture is completely smooth and well combined. Patience is key when incorporating the cream cheese to avoid lumps.

Step 5

Sift together the flour, leavening agent, and salt. Gradually add this to the dough, one tablespoon at a time, mixing on low speed with a paddle attachment. This prevents flour from flying out of the bowl and ensures proper incorporation.

Step 6

Divide the dough into three parts: about 800 grams (28 oz), 350 grams (12 oz), and 450 grams (16 oz). Add the cooled chocolate to the smallest portion and mix thoroughly. This creates a marbled effect in the final pastry.

Step 7

Preheat and prepare the pan: Preheat your oven to 356°F (180°C). Line the bottom of a 16 cm (6-inch) round pan with foil and lightly grease it with butter. Proper pan preparation ensures easy release of the baked product.

Step 8

Alternately spoon both types of dough into the pan, one tablespoon at a time, creating layers. Gently tap the pan on the counter to remove air bubbles.

Step 9

Bake for 45-50 minutes. After 20 minutes, slightly open the oven and quickly prick the cake surface 7-8 times with a knife. This helps in even cooking by allowing steam to escape.

Step 10

The finished cake should still be slightly movable in the center. Cool the cake completely in the pan, then refrigerate for 8-10 hours. This cooling step is crucial for the texture to set properly.

Step 11

Remove the cake from the pan and level it using a 15 cm (5.9 inches) ring. Place the cake on a wire rack in preparation for glazing. Trimming the cake gives it a professional, clean appearance.

Step 12

Prepare the chocolate glaze: Combine the dark chocolate, butter, and glucose syrup in a saucepan. Stir constantly over low heat until completely melted. Low heat prevents scorching the chocolate.

Step 13

Remove from heat and let cool to 100°F (38°C), then pour the glaze over the cooled cake. Using a wire rack allows excess glaze to drip off, ensuring an even coating.

Step 14

Refrigerate the glazed cake for 30 minutes to set. Chilling helps the glaze firm up for a beautiful finish.

Servings

Serve this marvelous pastry as the star of your dessert table! 💫 It pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. If you're entertaining guests, plate it with fresh berries for a splash of color and added freshness. 🍓

Hosting a tea party? 🍵 This pastry shines served alongside a delicate herbal tea or a robust espresso for a sophisticated touch. A lovely sprinkle of powdered sugar can add an extra festive look.

Feeling adventurous? 🍽️ Try incorporating it into a grand dessert platter. Serve it in smaller, bite-size portions as part of a mixed sweet buffet - an irresistible feast for the eyes and the taste buds!

Variations

Want to go gluten-free? 🌾 Substitute the regular flour with a 1:1 gluten-free flour blend. Ensure it includes xanthan gum or another binder for similar texture.

Craving a vegan option? 🌱 Replace the butter with a vegan butter substitute and the cream cheese with a plant-based cream cheese. Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water = 1 egg) or another egg replacement alternative suitable for baking.

Faq

Why is my cake sinking in the middle?
This can happen if the cake is underbaked or the oven door is opened too often during baking. Try to check for doneness only towards the end of the baking time.
How can I make sure my glaze is smooth?
Stir the chocolate mixture constantly over low heat. If it gets too thick, you can add a tablespoon of warm water to help thin it out to the perfect pouring consistency.
Can I use milk chocolate instead of dark chocolate?
Yes, but it will make the cake and glaze sweeter and less rich. Adjust the sugar quantity to preference if you opt for milk chocolate.
Why does my butter and sugar mixture look curdled?
This can happen if the ingredients are too cold. Make sure both the butter and eggs are at room temperature to achieve a smooth and fluffy mixture.
How do I avoid overmixing the batter?
Incorporate the dry ingredients slowly and mix until just combined. Overmixing develops gluten, which can make the cake dense and tough.
Can I freeze the cake for later?
Absolutely! Wrap the finished cake tightly in plastic wrap and then in foil before freezing. Thaw it overnight in the refrigerator before serving.