Flourless chocolate cake

A flourless chocolate cake gets its structure from eggs and chocolate rather than wheat flour. In a recipe from the American Egg Board, semisweet chocolate and butter are melted together, then sugar, salt and eggs are stirred in, with orange peel and walnuts as optional flavorings.

The batter is poured into a parchment-lined pan and baked at 350 degrees F for 30 to 35 minutes. The center is still soft when the cake comes out of the oven and firms up as it cools, giving a rich, fudgy, truffle-like slice. The edge rises higher than the center.

Because there is no flour, the crumb is very dense rather than airy. The cake is chilled before serving and cut into small slices, since it is intensely chocolatey.