Cracked Chocolate Earth With Whipped Cream Flourless Chocolate Cake Recipes

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.

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.

Steps:

• Preheat oven to 400 degrees F.
• Line a 9-inch round spring-form pan with parchment paper.
• In a double boiler, whisking frequently, melt the chocolate with the butter. Set aside for 5 minutes to cool slightly then transfer to an electric mixer fitted with a whisk. Add the eggs and beat at the high speed for 10 minutes. Add the vanilla.
• Combine the sugar and flour and gently fold this mixture into the whipped chocolate base.
• Pour the batter into the prepared pan and bake until the cake is firm, but the center still moist, about 15 minutes.
• Cool cake then invert onto a serving plate. Dust with confectioners' sugar and serve topped with sweetened whipped cream or in a pool of crème anglaise.

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.