Best Tyler Florences Chocolate Cracked Earth Flourless Cake Recipes

Tyler Florence's Chocolate Cracked Earth (Flourless Cake) image

Provided by LDSMom128

Categories Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb bittersweet chocolate, chopped into small pieces
1/2 cup unsalted butter
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
1 teaspoon vanilla extract
2 cups heavy cream, cold
confectioners' sugar, for dusting

Steps:

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, whip the cream until it becomes light and fluffy.
Serve at room temperature dusted with confectioners' sugar and topped with whipped cream and fresh berries.

Nutrition Facts : Calories 927.5, Fat 78.2, SaturatedFat 45.5, Cholesterol 699.9, Sodium 205.9, Carbohydrate 41.8, Sugar 38.6, Protein 16.8

Cracked Chocolate Earth with Whipped Cream (Flourless Chocolate Cake) image

Provided by Tyler Florence

Categories dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter (see Cook's Note)
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Confectioners' sugar, for dusting

Steps:

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.