CHOCOLATE CRACKED EARTH (FLOURLESS CHOCOLATE CAKE)
Provided by Tyler Florence
Categories dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
FLOURLESS CHOCOLATE CAKE
This cake is beloved throughout France and long ago won the heart of Julia Child, who called her version "Le Glorieux" (the glorious one). The original dessert wasn't entirely flourless: When McCall's magazine published a recipe by French cookbook writer Countess Mapie de Toulouse-Lautrec in 1959, the cake's dense texture led some to mistakenly call it "flourless," despite a small amount of flour. As the recipe evolved, flour was eventually left out completely.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan (preferably light metal); dust with cocoa powder and tap out the excess. Combine the butter and chocolate in a medium heatproof bowl set over a pan of simmering water (do not let the bowl touch the water); stir until melted and smooth. Remove the bowl from the pan and let cool to room temperature.
- Meanwhile, beat the eggs, granulated sugar and salt in a large bowl with a mixer on medium-high speed until thickened and very airy, 4 to 6 minutes. Beat in the orange liqueur and vanilla. Gently fold in the melted chocolate mixture with a rubber spatula in three additions until just combined (do not overmix).
- Pour the batter into the prepared pan and bake until the edges are set and the center puffs but is slightly jiggly, 30 to 40 minutes. (The cake will continue to set as it cools.) Transfer to a rack and let cool completely (the center may sink a bit). Remove the springform ring. Dust the cake with cocoa powder and confectioners' sugar just before serving.
FLOURLESS CHOCOLATE CAKE
Steps:
- Preheat the oven to 375 degrees F.
- Melt the chocolate and coconut oil together in a double boiler, then place over an ice bath and stir in the cocoa powder and honey. Whisk in the eggs and egg white, and pour into eight 4-ounce ramekins, filling them halfway.
- Put the ramekins on a baking sheet and bake until almost set in the middle, 20 to 25 minutes.
CHOCOLATE CRACKED EARTH (FLOURLESS CHOCOLATE CAKE)
Provided by Tyler Florence
Categories dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
TYLER FLORENCE'S CHOCOLATE CRACKED EARTH (FLOURLESS CAKE)
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
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
A GOOEY, DECADENT CHOCOLATE CAKE
Provided by Tyler Florence
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 19
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.
GUILTLESS WARM FLOURLESS CHOCOLATE CAKE
Steps:
- Preheat oven to 350 degrees F.
- Place 8 (4-ounce) ramekins or custard cups on a large baking sheet. Spray with cooking spray and set aside.
- Combine chocolate, orange zest and vanilla extract in a medium bowl over hot boiling water. Whisk until chocolate is completely melted.
- Puree bananas, sweet potato and honey until smooth.
- Remove the melted chocolate from heat and fold over banana puree and 1 whole egg. Mix well.
- Whip the egg whites until soft peak.
- Slowly fold egg whites into chocolate mixture.
- Spoon mix into ramekins, filling them almost to the top.
- Bake for approximately 6 to 7 minutes, remove and serve. Warm center of the chocolate should be soft.
FLOURLESS CHOCOLATE CAKE
This gluten-free cake can be enjoyed at room temperature, but chilling it transforms the texture, making it deliciously dense.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
- Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
- Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.
More about "cracked chocolate earth with whipped cream flourless chocolate cake recipes"
EASY FLOURLESS CHOCOLATE CAKE RECIPE | NATURALLY GLUTEN FREE
From glutenfreeonashoestring.com
FLOURLESS CHOCOLATE CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
EXTRA-FUDGY FLOURLESS CHOCOLATE CAKE RECIPE - FOOD52
From food52.com
FLOURLESS CHOCOLATE CAKE - ONCE UPON A CHEF
From onceuponachef.com
CHOCOLATE CRACKED EARTH (FLOURLESS CHOCOLATE CAKE) : …
From cookingchanneltv.com
CHOCOLATE CRACKED EARTH (FLOURLESS CHOCOLATE CAKE) RECIPE | TYLER ...
From foodnetwork.cel30.sni.foodnetwork.com
FLOURLESS CHOCOLATE CAKE WITH WHIPPED CREAM | RECIPES - PBS
From pbs.org
CHOCOLATE CRACKED EARTH (FLOURLESS CHOCOLATE CAKE) RECIPE | TYLER ...
From foodnetwork.cel29.sni.foodnetwork.com
CRACKED CHOCOLATE EARTH WITH WHIPPED CREAM (FLOURLESS …
From foodnetwork.cel30.sni.foodnetwork.com
CHOCOLATE CRACKED EARTH FLOURLESS CAKE
From epicurious.com
CRACKED CHOCOLATE EARTH WITH WHIPPED CREAM (FLOURLESS …
From punchfork.com
ALMOST FLOURLESS CHOCOLATE CAKE WITH MEYER LEMON WHIPPED …
From food52.com
HEAVENLY FLOURLESS CHOCOLATE CAKE - CRAZY FOR CRUST
From crazyforcrust.com
CHOCOLATE CRACKED EARTH (FLOURLESS CHOCOLATE CAKE) : RECIPES : …
From cookingchanneltv.cel30.sni.foodnetwork.com
You'll also love