Marbled Cake

Cheesecake with chocolate for real gourmands.


Serves 8

Preparation Time

Cook time

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  • 200g hazelnuts
  • 25g sugar
  • 50g melted butter
  • 2 tbsp plain flour


  • 225g full-fat creamcheese
  • 3 tbsp softened butter
  • 60g caster sugar
  • 1 tsp vanilla extract
  • 2 tbsp rum
  • 1 egg
  • 2 tbsp plain flour
  • 100ml single cream


  • 100g dark chocolate
  • 75g unsalted butter
  • 2 eggs
  • 50g caster sugar
  • 60g flour, sifted
  • 1 tsp cinnamon powder
  • ½ tsp baking powder


Preheat the oven at 170°C / 325°F / Gas Mark 3. Grind the hazelnuts finely in a processor or use ready-ground. Mix the ground hazelnuts with the sugar, butter and flour.

Line a shallow casserole with baking paper. Add the hazelnut mixture and press it evenly over the bottom. Bake the cake base for about 12 minutes in the preheated oven. Let the base cool down. Increase the oven temperature to 180°C / 350°F / Gas Mark 4.

Mix all ingredients for the cheesecake, except for half the cream and the egg white. In a two separate bowls beat the egg white until stiff and whip the remaining cream. With a spatula, fold the egg white and the whipped cream lightly into the cake mix. Set to one side.

For the brownie mix, melt the chocolate with the butter in a bowl over a pan of hot water. In another bowl, beat the eggs with the sugar until fluffy and light yellow. Sift the flour, cinnamon and baking powder into the eggs and sugar and combine. When everything is well blended, gradually beat in the melted chocolate.

Pour the cheesecake mixture into the casserole ontop of the baked base and pour the chocolate mixture over it. With a fork, pull the chocolate mixture carefully through the cheesecake dough to obtain the marbled pattern. Cover the pot and bake the cake for about 45 minutes until ready. Let the cake cool down and serve in the pot.