Chocolate Cracked Earth (Flourless Chocolate Cake)

Ingredients

1 pound bittersweet chocolate, chopped into small pieces
9 large eggs, separated
1 cup ¾ granulated sugar, plus tablespoon
2 cups heavy cream, cold
Confectioners' sugar, for dusting

Preparation

1
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
2
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.
3
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.
4
I had to bake it an extra 10 minutes)
5
While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy.
6
Serve at room temperature dusted with confectioners' and the whipped cream.

 



Yield:

8.0

Added:

Saturday, August 28, 2010 - 12:53pm

Creator:

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