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Chocolate Cracked Earth (Flourless Chocolate Cake) Recipe

Chocolate Cracked Earth (Flourless Chocolate Cake)

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (122)

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Average Rating:

Total Reviews: 122

Showing 41-50 of 122

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  • on January 30, 2010

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    This cake is soooo good. I cooked it a bit longer than it said, and like the previous reviewer said, did not open the over door because it will sink in the middle. It's dry on the outside and gooey on the inside, kinda of tasted like a chocolate mousse. The bittersweet chocolate makes it rich but not too sweet. I didn't have time to make whop cream and used to the stuff ion the can...it was just OK. I would take the time to make a homemade whip cream with vanilla to make it over the top delish!

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  • on January 12, 2010

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    Got many compliments on this awesome cake!

    After reading folks' reviews- I think I understand some folks' confusion. One tip- don't open the oven door, if you have to take a peek, that might drop the cake midway. Second tip- cool for a little longer- then you'll see the cracked top more. And lastly, if you notice, when Tyler cuts into the cake, his knife has chocolate residue (for a lack of a better word after pulling it out of the cake, so that is exactly how the cake is supposed to be. It's not undone! He said it's between a chocolate brownie (the top and crust and souffle and indeed it is! A most delish cake!

    I love it. So rich and delish.

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  • on December 13, 2009

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    I made this tonight for a holiday dinner celebration with friends. I added a 1/2 tsp of cinnamon and 1 tsp vanilla to the chocolate, added a little to the whipped cream and scooped cinnamon ice-cream on the side. My guests loved it, from the 4 year olds to the adults. Will definitely make again!!

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  • on November 24, 2009

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    I needed a cake for dinner, but most of my guest couldn't have flower in their diet. I tried Tyler's recipe for the first time and was a big hit. Not only was it moist but was so good, I use it all the time. ( I'm not a great cook, but this was easy for me

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  • on November 12, 2009

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    I did this for a dinner with the parents and everyone loved it. It tasted like it came from a restaurant. I am already planning on making it again for a birthday party. I did bake it a bit longer, but you can see when it is done. I recommend it 100%!

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  • on October 26, 2009

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    The best chocolate cake ever. Just make sure you bake it for 30 minutes.

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  • on October 24, 2009

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    I have a question, will adding Baileys to this chocolate cake be a good idea or no? And if it is, how much Baileys should i put? Thanks

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  • on October 24, 2009

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    Shea, if you get even a tiny bit of yolk in your whites they will not whip up right.
    Also if you want stiff peaks that hold try adding some cream of tartar to your whites when you whip them

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  • on October 23, 2009

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    First I only had 8 oz of chocolate to make the cake ( I used Semi Sweet Chocolate Chips so I substituted Cocoa powder with some margarine and sugar mixed in for the rest of the chocolate. Next I have a 8" spring form pan. So needless to say I had WAY too much batter for the one pan so I made 6 cupcakes as well! I honestly don't know how long I baked the cake for but I went by the directions to " see for the cake to crack and a toothpick inserted into the middle to come out with some moist crumbs on it!" I have to say it turned out perfect! The texture is between an angel food cake and a chocolate souffle I think. Delicious! I will definatly make this again! Thanks Food Network!

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  • on October 11, 2009

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    I made this today for Thanksgiving. It was super easy but I agree with the other reviews about the cook time. I ended up leaving it in the oven for 45 minutes. Everyone loved it with the added raspberries and chocolate on top. Plus the whipped cream. I will be making another one for tomorrow's dinner.

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