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Chocolate Cracked Earth (Flourless Chocolate Cake)

Recipe courtesy Tyler Florence

Photo: Chocolate Cracked Earth (Flourless Chocolate Cake)

TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 pound bittersweet chocolate, chopped into small pieces
  • 1 stick unsalted butter*
  • 9 large eggs, separated
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Directions

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.

While the cake is cooking, whip the cream until it becomes light and fluffy.

Serve at room temperature dusted with confectioners' sugar and topped with whipped cream.

*Cook's Note: Food Network Kitchens tested this recipe after this show was taped and determined that 1 stick butter is the correct amount.

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  • on February 22, 2013

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    I just made this It was really good. I didn't have enough of the bittersweet chocolate so i used 6oz of that and 2oz of unsweetend chocolate. Put in a pinch of cayenne pepper and it turned out really good. I didn't put any whip cream on it either just some powdered sugar. Love it.

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  • on February 19, 2012

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    Came out great, guests were very impressed. I think the egg whites made it a little less dense compared to flourless cakes I have tasted in the past. Consistent with other reviews I had read in the past about this recipe, I found that it was nowhere near ready at 25 minutes. The first time I made it I let it go to 45 minutes with periodic checks, but after it cooled I found that the edges were too dry and the top of the cake had darkened too much. On my second try, I took it out at 37 minutes, never checking in the interim and it was fine. Next time I may only go 35 minutes.

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