Chocolate Cracked Earth (Flourless Chocolate Cake)

Total Time:
45 min
Prep:
20 min
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
  • 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 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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    This recipe is featured in:

    Ultimate Baking Guide