Cracked Chocolate Earth with Whipped Cream (Flourless Chocolate Cake)

Tyler Florence

Recipe courtesy Tyler Florence

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 76 Reviews
Total Time:
55 min
Prep
20 min
Inactive
10 min
Cook
25 min
Yield:
6 to 8 servings
Level:
Intermediate
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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.

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Newest Ratings and Reviews

Read all 76 reviews

  • on April 10, 2012

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    This was absolutely FANTASTIC! This cake makes me feel like there are sweet and tasty options out there without gluten. The only thing I would say is that the cooking time is off. It needs to at least be 45 minutes.

    people found this review Helpful.
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  • on March 06, 2012

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    This is an incredibly delicious cake and so simple to make. It is a real crowd pleaser. Don't over bake it, the middle needs to stay nice and soft.

    people found this review Helpful.
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  • on February 18, 2012

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    This was super delicious, but the time took much longer than 25 minutes . . . not sure if my oven was to blame or what, but this cake cooked for about 45 min to 1 hour and came out perfect. I will definitely make again! It is such a great gluten-free recipe!!!!

    people found this review Helpful.
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