Get ready for a game-changing chocolate cake made with just eggs and chocolate—no flour, no oven required! This simple yet ...

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.

A flourless, gluten-free fudgy chocolate cake, perfect for chocolate lovers. This simple and quick recipe satisfies chocolate ...

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 ...

Today: Orangette’s Winning Hearts and Minds Cake, for anytime you’d like to win hearts and minds — or for anytime you’re tired of wintertime vegetables. We’re on the brink of February ...

Make the cake: Heat oven to 350 degrees. Grease an 8-inch round springform pan with coconut oil. Line the bottom with parchment paper and grease the parchment.

Remove the bowl from the saucepan, wipe the bottom dry, and set the chocolate aside until it is no longer hot. Or, melt the chocolate in a microwave in 20-second bursts.

We prefer this cake made with 60 percent bittersweet chocolate; our favorite brands are Ghirardelli and Callebaut. To slice, dip a sharp knife in very hot water and wipe dry before and after each cut.

Bake the cake until a toothpick inserted comes out clean, about 40 minutes. The cake will puff as it bakes and then will settle after it comes out of the oven and cools.

Place the larger pan with the cake pan in it into the oven. Pour hot water into the larger pan, being careful not to get any water on the cake batter. Add enough water to bring it halfway up the ...