Flour or not, the magic of a home-baked cake is still in easy reach. For flourless cakes, almond meal ... showcased in our best recipes here. We have famed Sydney bakery Flour and Stone’s ...

Break the chocolate into small pieces and melt over hot water. 2. In a bowl whisk butter and sugar together. As you whisk, add the 4 egg yolks, one at a time. 3. In another bowl whisk 3 egg whites ...

This chocolate cake recipe calls for almond flour in place of white flour. This healthy, gluten-free flour alternative not only gives the cake a hint of sweet almond flavor but it is also what ...

A perfect cake to make for those who are on the lookout for foods that are low on the glycemic index. Start by making the meringue. Whisk together egg whites and sugar till a nice white meringue forms ...

There are two sorts of almonds, the bitter almond and the sweet almond. Bitter almonds are used to make almond oil, which is used in many baking recipes ... praline or the Spanish version of ...

This flourless cake is not too heavy but is still luscious. Serve it alone with cream or fresh berries or make a simple berry coulis from frozen fruit.

Independent news and stories connecting you to life in Australia and Dari-speaking Australians. A series of stories to help Afghans settle well and 'feel at home' in Australia. Get the latest with ...

Chocolate is a no-brainer, we all love a moist chocolate cake with lashings of cream. This is a rustic-looking cake, so don't freak about any cracks when removing it from the tin. Fabulous for the ...

Remove cake from oven and place on a cooling rack. Cover surface with a cool damp cloth or paper towels (some cake will stick to the towels when you remove – don’t worry). Cool cake completely.

Preheat the oven to 160C/140C/Fan/Gas 3. Line 2 baking trays with baking paper. Sift the icing sugar and cocoa powder into a large bowl. Whisk together the egg, egg whites and vanilla, then ...

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 ...