Chocolate Cracked Earth (Flourless Chocolate Cake)
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 997
- Total Fat
- 74
- Saturated Fat
- 44
- Carbohydrates
- 81
- Dietary Fiber
- 4
- Sugar
- 74
- Protein
- 14
- Cholesterol
- 428
- Sodium
- 147
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
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 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 remove sides of pan.
- While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy.
- Serve at room temperature dusted with confectioners' and 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.