Cracked Earth Flourless Chocolate Cake: Earth Day & Passover

Earth Day! As many of you know, I blog about mystery/crime fiction at Mystery Fanfare, as well as about Chocolate. I'm also the Editor of the thematic review Mystery Readers Journal. A few years ago, we had an issue (Volume 29:1) that focused on Environmental Crime Fiction/Mysteries. In addition I compose lists of themed crime fiction. Have a look at my Environmental Crime Fiction list on Mystery Fanfare.

I don’t know of a good crime novel that involves the chocolate trade. That’s a theme ripe for a good mystery. Something to think about while you enjoy “Cracked Earth Flourless Chocolate Cake” from the recipe below.

And, since tonight is the first night of Passover, this fabulous Flourless Chocolate Cake is perfect for the Seder and the rest of the week!

I've posted many flourless chocolate cake recipes, but this cake, adapted from Tyler Florence of the Food Network, is one of my favorites. It's his Cracked Earth Chocolate Flourless Chocolate Cake. And, it's Gluten-Free.

Cracked Earth Flourless Chocolate Cake

Ingredients
1 pound organic fair-trade dark chocolate (65-85% cacao), chopped into small pieces
1 stick sweet butter
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold 

Directions
Preheat oven to 350 degrees F.
Butter 9-inch springform pan.
Put chocolate and butter in top of double boiler over simmering water until melted.
Meanwhile, whisk egg yolks with sugar in mixing bowl until light yellow in color.
Whisk a little of chocolate mixture into egg yolk mixture to temper the eggs - this will keep eggs from scrambling from heat of the chocolate; then whisk in rest of chocolate mixture.
Beat egg whites in mixing bowl until stiff peaks form and fold into chocolate mixture.
Pour into prepared pan (spray bottom with nonstick spray) and bake until cake is set, top starts to crack, and toothpick inserted into cake comes out with moist crumbs clinging to it, 20 to 25 minutes (and then check every five minutes after that--don't overbake).
Let stand 10 minutes, then unmold.