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Flourless Chocolate Cake: Cracked Chocolate Earth Cake

Chocolate Cracked Earth (Flourless Chocolate Cake)Chocolate Cake from Food Network Star Tyler Florence

I’ve worked with a lot of celebrities but I have to say that Tyler Florence is now my favorite. He came to Macy’s last night to a standing room only crowd, about 500 people, for a cooking class. Not only did he work magic with simple ingredients, he worked magic on the crowd, as well. He was supposed to do a one hour class, and it turned into almost two hours. In the class he made his famous flourless chocolate cake – He calls it Cracked Chocolate Earth Cake.

Tyler then had the Scarlet Oaks culinary students, who served for me and who were so professional, gather around him for a photo op. But you know what the best part of the evening was? Having a sweet elderly lady with Alzheimer’s having her photo taken with Tyler Florence. When I told him that the food network was the only thing that got her out of bed, he gently bent down and put his arm around her for the photo. After that, he stayed until the last book was signed. Now there’s a man who appreciates what brought him to this level.

Tyler Florence's Flourless Chocolate Cake

Tyler Florence’s Flourless Chocolate Cake


Tyler Florence’s Cracked Chocolate Earth Cake

For the reader who wanted a flourless chocolate cake along with pumpkin pie to serve to her uncle at Thanksgiving. “He would always order flourless chocolate cake in restaurants”, she said. I used a non-stick pan over low heat instead of a double boiler to melt my chocolate and butter. And this cake is a great keeper, covered in the frig for several days.





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.

Cook’s Note

*Food Network Kitchens tested this recipe after this show was taped and determined that 1 stick butter is the correct amount.


Permanent link to this article: http://abouteating.com/flourless-chocolate-cak/


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  1. Alison Broadbent

    You forgot the butter in the directions.

    1. Rita Heikenfeld

      Hi, Alison,
      I just now put the correct recipe in with a nice photo of the cake. Thanks for finding that error! And note, the butter is 1 stick, not 2 as originally given by Tyler.


    Rita, can you please try to get the bread dressing recipe from Avril meats in Cincinnati, Ohio, it is so good.
    I am sure it is an old German recipe.


    1. Rita Heikenfeld

      Hi, Connie,
      First, I apologize for the late reply. For some reason, I thought I had replied. I’ll check with Avril’s and see if they will share. I’m wondering, though, do you know if it has a spicy taste, like some metts added to it?

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