Chocolate Cracked Earth (Flourless Chocolate Cake)

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Total Reviews: 3

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  • on November 17, 2014

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    Everything about this cake is wonderful. So easy to make. Light, rich and elegant. I serve in with mixed berries macerated in Grand Marnier. I have made it many times and it is always a hit.

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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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