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

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

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.

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.

Related: How to Make Audrey Hepburn's Flourless Chocolate Cake Start by preheating your oven to 400°. Spray a 10- or 12-inch round cake pan with non-stick spray.

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 ...

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.