Name: Fudgy Flourless Chocolate Cake
Yield: 8–10 servings
Ingredients: ¾ cup (1½ sticks) unsalted butter, plus more for pan; 12 oz. good-quality bittersweet chocolate; 6 large eggs; 1¼ cups granulated sugar; 1 tsp. kosher salt; 1 tsp. vanilla extract; ½ cup raw hazelnuts; 1 cup cold heavy cream; Powdered sugar (for serving)

Image may contain Food Dessert Confectionery Sweets Ice Cream Creme and Cream

Photo by Chelsie Craig, Food Styling by Rhoda Boone

This (gluten-free!) flourless chocolate cake is decadent, rich, and easy to make as long as you pay attention to some key steps. First, you must have an oven thermometer to gauge the exact temperature in your oven. You also need to have patience when you're beating the sugar and eggs together—in the end, they should be light, airy, and have tripled in volume. If you follow these tips, the result is a delicate cake that wants nothing more than a dollop of unsweetened whipped cream and a sprinkling of crunchy toasted hazelnuts for contrast.