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Bringing Home the Bakin'

bake my cake and eat it, too

Monthly Archives: January 2011

I’ll admit, I’ve made this before — twice.  But both times, I couldn’t get it right: one time it was too dry, almost burnt, another time, I couldn’t get it to set.  Because of the hype and multitude of positive reviews this cake has received, I was determined to master it.  So, this New Year’s Eve, I set out to make Tyler Florence’s Cracked Chocolate Earth cake one last time.  To my delight, it finally worked and was just as delicious as I had hoped and anticipated.  Though many reviewers remark that the cake takes much longer to bake than his instructions, I argue otherwise.  If anything, err on the side of caution and check the cake at 15 minutes.  Baking it for more than the allotted time (waiting for it to crack) produces a dry cake.

Cracked Chocolate Earth – Tyler Florence

Ingredients

  • 1 pound bittersweet chocolate, chopped into small pieces
  • 2 sticks unsalted butter
  • 9 large eggs, separated
  • 3/4 cup granulated sugar, plus 1 tablespoon
  • 2 cups heavy cream, cold
  • Confectioners’ sugar, for dusting

Directions

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.

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