Tyler Florence'S Chocolate Cracked Earth (Flourless Cake)

1. 1

   Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

2. 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.

3. 3

   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.

4. 4

   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.

5. 5

   While the cake is cooking, whip the cream until it becomes light and fluffy.

6. 6

   Serve at room temperature dusted with confectioners' sugar and topped with whipped cream and fresh berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.