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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 51-60 of 122

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  • on August 28, 2009

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    I made this cake in a 10 inch spring form pan. It cooked for 30 minutes and turned out perfect. I even forgot an egg and only put in 8 and it was still great. I served it with strawberries and whipped cream. I will definitely make this again but may experiment with half milk chocolate and half dark chocolate to sweeten in up a bit.

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  • on August 13, 2009

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    Notes:

    1. Don't own a springform so I used 2 shallow 9 inch baking pans buttered and lined the bottom with parchment paper. This worked well.

    2. Used high quality chocolate from Whole Foods. It's expensive, but it's the primary flavor in the cake.

    3. Added 1 1/2 tbsp. of confectioners sugar and 1/4 tsp. vanilla extract to the whipped cream.

    Everyone liked the cake. I will make this again.

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  • on July 04, 2009

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    I did exactly what the recipe called for - my husband also -- the cake took about 50-60 minutes - the outside was done but the inside was wet --- delicious --- I don't know what happened? Any ideas????

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  • on July 04, 2009

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    Instead of a Springform pan, try a regular cake pan and a Water Bath. The gentle heat on the outside of the pan allows for even baking. Mine didn't take more than 30 min and came out Excellent! Next time, I'll try a little Ameretto or some Kahlua and coffee powder. And, I'll be sharing this with my gluten-free addicts.

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  • on April 21, 2009

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    This is by far the best flourless cake I've made (of at least 10 recipes. The chocolate flavor was deep and rich (I used a combo of 70% and 56% dark choc yet the texture was not too dense and heavy. I appreciate Tyler's fastidiousness in the preparation of his recipes.

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  • on April 11, 2009

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    Cake was easy to make and everyone loved the taste of it. Definitely took longer to bake then was printed. Soft and moist with good chocolate flavor inside. Used it for a Passover dinner and it was a hit. Topped it with some sliced strawberries for a nice presentation.

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  • on April 10, 2009

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    This FABULOUS cake left us all extremely happy from a great chocolate fix,,,,,,,,,,,Tyler, you did it again!!! Thanks for sharing your talents with us.

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  • on April 06, 2009

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    love the cake and didn't last long

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  • on April 06, 2009

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    I can't speak from experience with this particular cake but having done quite a bit of baking that everyone's oven varies quite a bit. No matter where I bake many recipies seem to need longer to bake than the directions would have me believe. For those of you who found the cooking time off it might be a good idea to get an oven thermometer to see if the temp is accurate. I plan to make this recipie for Passover. Being flourless it will satisfy my family full of chocoholics. I'll let you know how it turns out.

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  • on April 02, 2009

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    I am not very good at baking but when I read some of the reviews for this cake I thought it sounded easy enough for me to try. For some reason I could not get my egg whites to form "stiff" peaks. After about 10 or 15 minutes of whipping I gave up and just added them to the chocolate mixture. My cake took about 30 minutes to bake and it came out pretty good. It was nice and moist with a could taste. I do feel like it would have been better if my egg whites would have turned out right. What could I have possibly done wrong?

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