• Preheat the oven to 300 degrees.

  Position an oven rack in the middle of the oven. Grease a 9 inch round cake pan with coconut oil and line the bottom with parchment.

Vanilla Bean Cake:

• Using an electric mixer, beat the softened cream cheese until smooth.

  Add in the coconut sugar and beat until no lumps remain. Add the eggs, sea salt and vanilla bean paste and beat until blended.

dark chocolate cake:

• Melt the chocolate and butter in the microwave in 30 second increments or melt it by using a double broiler. Be careful not to overheat.

  Whisk until smooth. Set aside to cool slightly.

  Beat the eggs, brown sugar, espresso, vanilla extract and sea salt on high, 2-4 minutes.

  Slowly pour in the chocolate/butter mixture and continue to mix until well blended.

  Layer half of the chocolate batter on the bottom of the pan. Alternate adding spoonfuls of each batter to the pan.

  With a knife, swirl the two batters, creating a marble effect. Do not over swirl. Tap the pan gently on the counter a few times to settle the batters.

  Bake for 40-45 minutes or until a pick inserted about 2 inches from the edge comes out gooey but not liquid.

  The top of the cake with be puffy with slight cracks around the edges. Do not overbake. 

  This cake needs to cool almost completely before removing it from pan.

  When ready, tap the side a few times on the counter then invert the cake onto flat surface.

raspberry chia coulis:

• Add fresh raspberries and lemon juice to a small saucepan over medium heat.

  After about 5 minutes, gently mash the berries with a wooden spoon.

  Bring the raspberries to a light boil and let simmer for 2 minutes. Stir in the honey and chia seeds.

  Remove from heat and let cool to thicken.

honey whipped ricotta:

• Add the ricotta and honey to a food processor and pulse until fluffy. Alternatively, you can whip it with a whisk.

  Top the cooled marble cake with raspberry chia coulis, honey whipped ricotta and dainty flowers. You can also save half of the ricotta for serving alongside the cake. Dust with powdered sugar or espresso powder!