Flourless Chocolate Cake

If you can bake cakes entirely from scratch, you can do most things in life. I'm absolutely sure of it. Make this flourless chocolate cake and you'll feel like you've conquered the world—not because it's a difficult recipe, but because you'll have just made one of the most scrumptious chocolate desserts ever.

It may sound impossible to make a cake without flour or even any baking soda or baking powder, but it's entirely possible, dear friends. The fact that the cake is flourless just means that it's ultra moist, dense, and extremely fudgy. The key here is to beat the eggs and sugars together for the allotted time—eight to 10 minutes. Doing this whips some air into the batter which adds volume to the cake and helps it rise. You'll also want to be sure to use a nonstick springform pan so that the cake comes out flawlessly. This cake is a little more sophisticated than your standard chocolate cake, and really it's even easier because you don't have to fuss with frosting!

How do you store flourless chocolate cake?

Wrap the cake in plastic or transfer it to an airtight container and store in the fridge for up to four days. 

How do you cut neat slices of flourless chocolate cake?

Grab a sharp knife and cup of hot water. Dip the knife into the hot water, then pull it out, wipe it dry, and make your first cut. Continue dipping and drying the knife between every cut. You'll be left with pretty, clean slices!