Best Tyler Florences Chocolate Cracked Earth Flourless Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TYLER FLORENCE'S CHOCOLATE CRACKED EARTH (FLOURLESS CAKE)



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

Saw this on the Food Network site and tried it for dessert for my family after Sunday dinner! It was so good and perfect for those on a Gluten-Free Diet!!

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

CHOCOLATE CRACKED EARTH (FLOURLESS CHOCOLATE CAKE)



Chocolate Cracked Earth (Flourless Chocolate Cake) image

Provided by Tyler Florence

Categories     dessert

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

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

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, 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.

A GOOEY, DECADENT CHOCOLATE CAKE



A Gooey, Decadent Chocolate Cake image

Provided by Tyler Florence

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 19

2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
2 cups granulated sugar
3 1/2 ounces dark chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
Raspberry liqueur, such as Chambord, for drizzling
Nonstick cooking spray
Chocolate Chip Buttercream, recipe follows
Dark chocolate shavings, for decoration
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/2 stick unsalted butter, at room temperature
1/4 cup semisweet dark chocolate, finely chopped

Steps:

  • Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
  • In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
  • Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
  • Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
  • With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake.
  • In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.

CHOCOLATE CRACKED EARTH (FLOURLESS CHOCOLATE CAKE)



Chocolate Cracked Earth (Flourless Chocolate Cake) image

Cooking Channel serves up this Chocolate Cracked Earth (Flourless Chocolate Cake) recipe from Tyler Florence plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Categories     dessert

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

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

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.

CHOCOLATE CRACKED EARTH (FLOURLESS CHOCOLATE CAKE)



Chocolate Cracked Earth (Flourless Chocolate Cake) image

Make and share this Chocolate Cracked Earth (Flourless Chocolate Cake) recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb bittersweet chocolate, chopped into small pieces
1 cup unsalted butter
9 large eggs, separated
3/4 cup granulated sugar, plus
1 tablespoon granulated sugar
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, make the whipped cream.
  • Whip the cream until it becomes light and fluffy.
  • Serve at room temperature dusted with confectioners' and the whipped cream.

Nutrition Facts : Calories 1140.1, Fat 101.2, SaturatedFat 60, Cholesterol 760.9, Sodium 209, Carbohydrate 44.9, Sugar 41.6, Protein 17.1

Related Topics