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“This recipe is ALL about the taste and less about the presentation. I first got the idea from working at an Italian cafe that specialized in gluten-free and flour less cakes. Since those days I've tried a myriad of different recipes and came up with this one. To make it as low-cal as possible I've used Splenda sugar, 60% fat free cream cheese and you could use margarine instead of butter.”
READY IN:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a 9x2 inch casserole dish with oil and preheat oven to 180°C.
  2. Vanilla Batter:
  3. In a mixer beat the cream cheese until smooth. Gradually add sugar until no bumps are present. Add egg and essence and beat til blended.
  4. Chocolate Batter:
  5. Microwave chopped dark chocolate with butter until smooth. Do not burn, shouldn't take longer than 25 seconds. Set aside.
  6. In mixer whip eggs, sugar, essence, cinnamon and salt on high til think. Approximately 4 minutes.
  7. Gradually add the semi cooled chocolate mix. Turn the mixer to low while doing so.
  8. In casserole dish alternate pouring the different batters, so that they are layered. Take a knife and swirl the mixture. Do not over do it, you won't to be able to see distinct swirls.
  9. Bake uncovered for roughly 40-45 minutes. To check when it's done, insert a knife in the middle of the dish. You want it to come out gooey. It should be puffed and slightly cracked especially around the edges.
  10. Remove from oven and allow it to cool for 1-1/2 hours. The mixture will deflated. Put the lid on it and place it in the fridge. Keep it in the fridge for at least 3 hours before serving, preferably it should be refrigerated over night.
  11. Before serving dust with cocoa powder or icing sugar. Serve by itself or with ice ream or whipped cream.

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