Recipes : Cracked Chocolate Earth with Whipped Cream (Flourless Chocolate Cake) : Food Network

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Cracked Chocolate Earth with Whipped Cream (Flourless Chocolate Cake)
Recipe courtesy Tyler Florence

Ingredients
1 pound bittersweet chocolate, chopped into small
pieces
1 stick unsalted butter*
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Confectioners' sugar, for dusting

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 (spray the bottom with nonstick
spray) 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 unmold.

While the cake is cooking, make the whipped cream. Whip the cream until it becomes
light and fluffy. Dust the cake with confectioners' sugar.

Serve at room temperature with the 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.