Cracked Chocolate Earth with Whipped Cream (Flourless Chocolate Cake)

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This cake is very, very, chocolaty!, it is a great chocolate cake to make for the holidays. It uses less ingredients than a regular cake, and thus, is less hassle. Everyone in my house loved it... I give it an A+

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The taste was incredible, though the cake didn't cook thoroughly I ended up with a flourless chocolate cake taste w/ the texture of souffle? It was complicated but the simple and few ingredients made it worth it. Made a great dessert w/in 1 hour total. Yummy and overall worth it!

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I tried this recipe. I love chocolate but this recipe almost made me never want it again. This was the worst cake I have ever tasted.

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This recipe is easy and great. It can be made with splenda and is just as great.

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Followed the suggestions of other reviewers and this caked turned out beautifully! This is the most complicated cake recipe I have ever tried (I made it for a friend with a wheat allergy and I feared disaster, but it tasted amazing. I added some powdered sugar and vanilla to the whipped cream and instead of sprinkling the cake with powdered sugar, I sprinkled cinnamon over each dollop of whipped cream. It was perfect and everyone wanted the recipe!

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Made this cake and almost gave up after 35 minutes and it was nearly raw. Had to took for an hour, but it was worth it. Would suggest following previous reviewer who put some granulated sugar on the pan before baking. Think this would help the batter "climb" up the pan and rise quicker. Excellent souffle-like texture. Used large Special Dark bars and it was perfect. Added a little sugar and real vanilla to whipped cream. Amazing cake!!!!!

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Cake did not bake well. Like other reviews, baked for 35 min. center was not done, bottom started to burn and did not release from pan very easy. Cake did not crack until removed from oven. Can you give me any help as to what might have gone wrong?

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This cake cannot be done in 20-25 minutes.At least 40, as another reviewer said. And, since it took so long, the edges were dry, but the center was moist. I saw another receipe that bakes a simliar cake in a water bath, maybe that would make a difference. I did enjoy the cake, but maybe Tyler should revisit the cake to try to improve the cooking time sor something.

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This cake was worth the trouble and lasted well. I did however separate into two smaller cake pans and covered in chocolate ganache. My friends thought the batter seemed so light despite no flour due to the whipped eggwhites. Unlike other flourless cakes that are usually very dense.

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I poured over a ganache of 50% chocolate and 50% whipping cream and left to set in the fridge overnight: perfect! It has a much stronger chocolate flavor than cakes with flour. I also added walnuts, delicious! Make sure you use the best chocolate you can get, because all the flavor comes from it.