Yield: Yields one 9-1/2 inch cake
This dense, luscious cake has a texture a little like fudge and a little like cheesecake. A small slice goes a long way.
Make Ahead Tips
Wrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.
To slice the marble cake neatly, use a hot knife (run it under hot running water and dry it). Wipe the blade clean between slices.
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Easy recipe for busy people as can be made ahead, frozen, and transported easily to dinner parties. I didn’t believe it would make 16 slices, used a square tin and cut into 18 mini-fingers, it’s really rich!
An amazing recipe. I'm a cook, but not a baker. I always hesitate to bake something and usually ask someone else to bring dessert. But will make this recipe again and again and again. It's fool proof - even for non-bakers. Initially, I was nervous that I didn't get the cool pattern as shown in the picture. I had to dig deep to get the fun presentation. I made it the week before the party and froze it as per the directions provided. It was perfect. Served it with ice cream and fresh fruit.
This was awesome! The colder the better. I made 2 for 2 different parties and there wasn't much left, even though it is a super rich dessert.
This is fabulous! I served it at a dinner party sitting on a swirl of raspberry coulis and topped with a dollop of whipped cream. It was a big success, everyone wanted the recipe.
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