Preheat oven to 170°C (340°F). Line the base and sides of a 24cm (9½ inch) round springform cake tin with non-stick baking paper+. Place the chocolate and butter in a saucepan over low heat and stir ...

Martha Stewart has been a household name for decades, sharing her expertise across a wide array of topics: entertaining, ...

Cooking for picky eaters should be an Olympic sport! It is hard to have them eat and take all the nutrients needed for their ...

Here's what to grab: eggs, almond butter, chocolate chips, salt and brown sugar. That's it! Theresa Greco All the ingredients are mixed by hand in a bowl, which means no mixer and less clean-up time.

Cooling the cake this way will help it to set and reduces the dramatic sinking that flourless chocolate cakes usually encounter. After 1 hour the cake can be removed from the oven and from the ...