And, although the total time to make this cake from start to finish is almost 2 hours, only about 15 minutes of that time is active. (There's no frosting or ganache to worry about so once it goes ...

And, although the total time to make this cake from start to finish is almost 2 hours, only about 15 minutes of that time is active. (There’s no frosting or ganache to worry about so once it ...

This isn't just any chocolate cake. It's a billowing, flourless beauty that's made with whipped egg whites, which is the key to its cloud-like texture and evocative name.

These cakes use dark chocolate (the darker the better — at least 70% cocoa), and the classic method of creating a pate a bombe (egg yolks mixed with sugar) that’s later mixed with the ...

If chocolate chips have not melted, microwave in 20 second increments until they are completely melted and smooth. Whisk in sugar, salt and vanilla and let cool down for 3 minutes.

Bake until the cake is slightly domed and a toothpick inserted at the center comes out with a few crumbs attached, 30 to 35 minutes. Cool in the pan on a wire rack for 30 to 45 minutes; the cake ...

Special equipment: 9-inch (23 cm) springform pan Instructions 1. Preheat the oven to 275°F (this type of cake bakes best at a lower temperature because of the egg-white base) and place a rack in ...

Scrape in chocolate mixture and whisk to combine. Scrape batter into prepared pan and bake cake until risen and top is set, 28–30 minutes. Transfer pan to a wire rack and let cake cool in pan.

Let’s end where we started: with something sweet. Joan Nathan’s almendrados (almond-lemon macaroons) need 12 hours in the fridge to dry out before baking, so they get that perfect dense, chewy ...