FLOURLESS RED VELVET MARBLE CAKE BY GRAHAM BLACKALL
When was the last time a dessert blew your mind?
Here in NYC, we’ve seen the rise of cronuts (croissant + donut) and the pretzel croissant. Now we’ve witnessed another first: Graham Blackall’s Flourless Red Velvet Marble Cake.
Three classic desserts in one! Is your mind blown yet? Take a look and get Graham’s recipe, below.
“Valentine’s Day without red velvet is like a Super Bowl without Beyonce — there’s just something missing.” – Graham Blackall
The Cream Cheese Layer
- 12 oz cream cheese, softened
1 cup sugar
1 whole egg
1 tablespoon beaten egg (Don’t be scared! Just crack an egg, beat it with a fork, and measure out one tablespoon!)
2 tsp vanilla bean paste or extract
1. In a medium bowl, beat the softened cream cheese with a whisk or spatula until creamy and light.
2. Whisk in sugar. Add the egg + beaten egg and vanilla extract and stir until no lumps remain.
The Red Velvet Cake Layer
- 4 oz. semisweet chocolate, chopped
½ cup (1 stick) unsalted butter
¾ cups sugar
¼ tsp salt
1 ¼ tsp vanilla bean paste or extract
1 ½ tsp. white or apple cider vinegar
1 tablespoon red food coloring
3 large eggs
½ cup unsweetened cocoa powder (I used Cocoa Rouge for extra color)
1. In a heatproof bowl, melt together the chocolate chips and butter over simmering water until combined and smooth. Whisk in the sugar, salt, vanilla, vinegar, and food coloring until fully combined and set aside to cool for 5 minutes. Once cool, whisk in the eggs, one at a time. Finally, sift in the cocoa powder.
2. Preheat oven to 375 F. Line the bottom of a 9-inch springform pan with parchment and grease with butter and flour.
3. Place spoonfuls of cake batter into the prepared pan, alternating between the red velvet and cream cheese batters. Once half of the cake pan is filled, use a thin knife to gently mix the two batters. Repeat this same process with the remaining batter.
4. Bake the cake for 40-45 minutes, until the top of the cake is set and the edges will look cracked. Let the cake cool completely before transferring to a refrigerator to set for at least 4 hours. When ready to serve, remove from the springform pan, slice and serve with sweetened whipped cream (recipe below.)
Sweetened Whipped Cream
- ¼ cup powdered sugar
1 cup heavy whipping cream, chilled
Vanilla (optional)
1. In the bowl of a stand mixer fitted with a whisk attachment, whip the powdered sugar, cream, and vanilla on high speed until stiff peaks are achieved.
Graham Blackall of Glazed & Confused is a food blogger, photographer, and sugar addict living in New Orleans. You can follow him on Instagram, Pinterest, and Twitter.
From: http://blog.westelm.com/2015/02/06/red-velvet-marble-cake/?utm_source=zemanta&utm_medium=native&utm_campaign=zemanta_west_elm&_z1_adgid=1095&_z1_caid=103789&_z1_msid=b1_adsnative
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