Chocolate Cracked Earth (Flourless Chocolate Cake)

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Not what I was expecting. My cake was rather light in texture and taste. Except for extending the cooking time as others have noted, I followed the recipe precisely. I was expecting dense and very rich. It was more like a not-very-chocolatey-brownie.

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So I haven't made this recipe exactly as written, but I turned it into a low carb cake that was suitable for my Atkins diet and it is fantastic!!! So, I used 78% cocoa chocolate bars and substituted 1.5 cups of Splenda for the sugar. Ate it after it sat to cool for 2 hrs and it was almost like a mousse texture, but not quite. Interesting. I really felt like it had a better texture after it sat in my cake holder overnight. It became like having a slice of dark chocolate truffle! Fantastic with fresh whipped cream and a few berries. Because of my substitutions I realized that it was only 1 net carb per slice (1/16 of the cake per slice and that was with whipping cream sweetened with Splenda. I cooked it for 25 mins and it came out perfect. I will definitely keep this one in my recipe box!

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What a delicious flourless cake, ummm, easy to make and a pleasure to eat.

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Unfortunately I didn't read the reviews before making this.........I baked it for 30 minutes, but it came out a runny mess in the middle. I thought it might be the high altitude (I'm in Denver,for which I made no adjustments, as there were no recommendations in the recipe. Now I see that baking for 40-45 minutes probably would have done the trick. It tasted good, but was more like a mousse than a cake.

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Never made a cake like this before and decided to make this recipe for a NYE party. Followed it exact and it was easy and came out AMAZING. All 9 guests LOVED IT. We made a vanilla whipped cream and topped it with a few berries. Not only did it look beautiful, it tasted incredible (and I usually prefer vanilla to chocolate!

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My mother-in-law baked this cake for Thanksgiving and had the same experience as many others with the baking time: It took much longer than expected. The cake had a really nice, fudgy texture. As for the taste, personally I would cut back just a bit on the sugar. Also, a pinch of salt and some vanilla extract would really boost the chocolate flavor.

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Very good but does not take 20-25 minutes to cook...more like 40 or 45 minutes

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Wonderfully moist and chocolately. It receives rave reviews every time I make it. I serve it with homemade whipped cream flavored with just a bit of vanilla, or a raspberry sauce. It is very easy to make as well.

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This cake is a winner! I made it for my Grandma who belives cake is only good if made from scratch.She loved it. She has already ask when I can make one for her quilting club and for thoes ladies it has to be good

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This was a great recipe for people who ahve to eat gluten free. Mine was extremley rich and moist making it more like a brownie then a cake. But all in all it was a good recipe!