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

Puree until smooth, about 2 to 3 minutes. Add the eggs and powdered peanut butter, then puree again until completely blended. Pour into the prepared pan. Tap the pan gently on the counter to level. 4.

And since chocolate and peanut butter play so nicely together, I added peanut flour. But if you can't find that, just leave it out; the recipe will still be delicious.

These cakes use dark chocolate (the darker the better — at least 70% cocoa), and the classic method of creating a pate a bombe (egg yolks mixed with sugar) that’s later mixed with the ...

A white bowl with ingredients: 2 eggs, peanut butter, honey, chocolate chips, for flourless gluten free peanut butter cookies, on a brown wood countertop, next to egg shells and a glass measuring ...

Chef Jyll makes a decadent dessert that happens to be gluten free! Ingredients: 1/2 cup unsalted butter 1 cup high quality semi sweet chocolate chips 3/4 cup sugar 1/2 tsp salt 1 tsp vanilla 3 ...

In a blender, combine the chocolate-cream mixture, vanilla and dates. Puree until smooth, about 2 to 3 minutes. Add the eggs and powdered peanut butter, then puree again until completely blended ...

Once you've tried a batch of these cookies, not eating them a few minutes out of the oven can be a challenge. But, be patient. They are such a satisfying bite when craving a sweet treat. Share ...

Let’s end where we started: with something sweet. Joan Nathan’s almendrados (almond-lemon macaroons) need 12 hours in the fridge to dry out before baking, so they get that perfect dense, chewy ...