It all started with a pizookie.  If you haven’t had one, it’s the best thing a middle schooler can look forward to on a Friday night.  At least that was my story, with my mom dropping me off at the Westwood Village to grab dinner and a movie with my girlfriends.  It was always the same shortlist: CPK for the barbecued chicken pizza, Diddy Riese for the $1.25 ice cream sandwiches, or BJ’s for the pizookie.  Being 13, we weren’t too focussed on nutritional balance.

A pizookie, as you can imagine by it’s spelling, is a pizza-cookie.  Sort of.  It’s more of a cookie cake/puddle.  They bake the cookie in a skillet, with the center remaining very gooey.  Add a scoop of ice cream and boom: 8th grade Friday night is happening.

Reminiscing about the pizookie, I started bouncing ideas of giant chocolate chip cookies around my head.  I zeroed in on flourless chocolate chip pizookie, went to work, and then failed hardcore.  The first one was literally a puddle.  A delicious buttery puddle, but still, utterly useless.  The next was almost soufflé like…but then I accidentally burnt it trying to get the center to firm up.

Now that making a successful version of this recipe became a “thing” I went back to the drawing board.  I decided to take an idea that actually works (flourless chocolate cake) and mix it with chocolate chip cookie flavors.  So here we are, with my (flouerless) Chocolate Chip Marble Cake.

Like any flourless chocolate cake, it’s dense and rich, but it’s woven with a vanilla brown sugar batter and dotted with chocolate chips.  The result is a lighter flour less chocolate cake, with a striking exterior and delicious brown sugar flavor. Enjoy!




6 tablespoons unsalted butter, plus more for pan

1 cup mini semi sweet chocolate chips

6 large eggs, separated

1/2 cup brown sugar

1 tablespoon white sugar

1/4 teaspoon salt

4 ounces semi sweet chocolate, chopped

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract


Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.

Melt the butter in a pan over medium-low heat. Let cool slightly. Whisk in egg yolks, brown sugar, salt and vanilla.  Pour off half of this mixture into a medium sized bowl, and add the chopped semi sweet chocolate and cocoa powder to the remaining half in the pan. Stir over medium heat until the chocolate melts, add cocoa powder and stir together. Pour the chocolate mixture into another medium sized bowl.

In a large bowl, beat egg whites until soft peaks form. Add white sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture, and another 1/4 into the plain mixture.  Gently fold in remaining egg whites equally into each bowl.  Add chocolate chips to the plain mixture and fold in.

Pour plain batter into the prepared pan, and then the chocolate layer..  Once the cake pan is full, using a spoon or butter knife, swirl the batter in the pan, marbling it. Bake until the cake pulls away from the sides of the pan and is set in the center,  about 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature.