food for thought

by michelle

Posts Tagged ‘flourless

flourless brownie

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This is rich, delicious and my favourite brownie. Easy to make too.

Melt together 200g (7 oz) of 70% dark chocolate, 650g (23 oz) of butter and 50g of cocoa powder until smooth and glossy. In another bowl whip 2 large or 3 small eggs with 150g (5½ oz) of caster sugar. Add this to the chocolate mix and transfer to a baking paper-lined tray. Press walnuts into the mix (optional) and bake in a moderate oven until firm.


Written by michelle picker

April 10, 2019 at 12:06 am

flourless mini chocolate cakes

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Another recipe from SWEET  by Yotam Ottolenghi and Helen Goh. We ate these delightful little cakes while they were still slightly warm. With a thin crispy crust, they were moist and light on the inside and had a wonderful deep chocolate flavour. The amazingly glossy chocolate ganache was not so easy to make but tasted great and looked amazing!

For the cakes preheat your oven to 180ºC (350ºF) and grease 12 muffin tins or mini bundt pans. Separate 5 large eggs, placing the whites in the bowl of a mixer. Over a double boiler melt 200g (7 oz) of dark 70% chocolate and 180g (6⅓ oz) of butter – the recipe stipulates unsalted butter but mine was salted. Whisk the mixture and when melted add 80g (2¾ oz) of caster sugar, 160g (5⅔ oz) of ground almond meal, the 5 egg yolks, 1 teaspoon of instant coffee dissolved in a teaspoon of boiling water and 5 teaspoons of Amaretto – I didn’t have any so I used Frangelico instead. Stir to combine. Now add a whisk attachment to your mixer and if you’ve used unsalted butter add ¼ of a teaspoon of salt to your egg whites. Beat on high speed until you have soft peaks. Continue to whisk while slowly adding 80g (2¾ oz) of caster sugar until the mixture is light and firm. Spoon a little into the chocolate to loosen the mixture then gently fold in the rest. Here the recipe suggests resting the mixture for an hour but as I was short of time I divided it into my muffin tins and baked it for 20 minutes, turning the tray after 10 minutes to ensure even baking. Depending on your oven efficiency they may take a few minutes longer. Cool them in the tins for 10 minutes before turning them out. For the ganache measure 85g (3 oz) of dark chocolate into a bowl. In a small saucepan over low to medium heat combine 35g (1¼ oz) each of caster sugar and liquid glucose. Stir to combine and when the sugar melts, increase the heat to medium and cook until it turns a pale amber colour. Remove from the heat and carefully pour in 60ml (2 fl oz) of water. If the mixture seizes return it to the heat and stir gently to dissolve. Add the scraped seeds of ½ a vanilla pod and stir through. Pour this caramel mixture over the chocolate, allowing it to sit for 5 minutes then whisk to combine. While whisking add 35g (1¼ oz) of room temperature butter bit by bit until the mixture is smooth and shiny. If you find the mixture is too stiff, add a little boiling water to loosen it. When the cakes are cool enough, spread some ganache over each one allowing it to dribble down the sides. Cool and enjoy!

Written by michelle picker

March 28, 2018 at 12:07 am

torta di cioccolata

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This Italian-style flourless chocolate cake has a crisp crust, a wonderful rich dark chocolate flavour and a light, moist, melt-in-the mouth centre. I prefer my cakes not too sweet so I reduced the sugar in this recipe which comes from one of my favourite cake books, Bake your cake & eat it too! by Tamara Millstein.

Preheat your oven to 180ºC (350ºF) and prepare a 22cm (8″) springform tin by greasing and lining the bottom with baking paper. In a heat-proof bowl over a bain marie, melt 350g (12⅓ oz) of good quality chocolate pieces and 100g (3½ oz) of chopped butter until smooth and glossy. Whisk in 3 tablespoons of dutch cocoa powder plus 1 tablespoon of instant coffee and set aside. In another bowl beat 5 large eggs with 220g (7¾ oz) of caster sugar until thick and pale. Add 5 tablespoons of ground walnuts and 100g (3½ oz) of walnut pieces. Gently fold in the chocolate mixture until well combined. Pour into the cake tin and bake for 40 minutes. Switch off the oven and leave the cake in the closed oven until completely cool. When cool, remove from the pan. Combine 1 tablespoon each of cocoa powder and icing sugar and dust the top of the cake to serve.

Written by michelle picker

October 11, 2017 at 12:26 am

flourless apple almond cake

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Here’s a simple variant on that popular orange and almond cake. Just as moist as the original this one uses apple sauce instead of puréed oranges.

Preheat your oven to 160ºC (325ºF). Oil and line a 23cm (9″) cake tin. In a bowl combine a jar of apple sauce, ½ a cup of sugar, 6 eggs, 340g (12 oz) of almond meal, the grated zest of one lemon and 1 teaspoon of baking powder. Mix well, pour into prepared tin and bake until the cake is set (approximately 1 hour). Allow to cool in the tin before removing to a plate. Serve with cream or sour cream if desired.

Written by michelle picker

May 15, 2017 at 5:40 am

Posted in cakes & desserts

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flourless almond bread 2

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My first flourless almond bread, although delicious with butter, was unsuited to more savoury toppings. With the addition of flaxseed meal and olive oil this new version is more savoury. Enjoy it with bacon and eggs, cheese, tomatoes, mushrooms, avocado or just about anything. It toasts well and can be used for sandwiches.


Preheat your oven to 180ºC (350ºF). In a bowl combine 320g (11¼ oz) of almond meal, 70g (2½ oz) of flaxseed meal, 1 teaspoon of salt, 1 teaspoon of bicarbonate of soda, 1 teaspoon of baking powder, 4 eggs, 2 tablespoons of olive oil and ¾ of a cup of water. Mix well and allow to sit for 5 – 10 minutes. Add 1 tablespoon of apple cider vinegar and stir to combine. Spread the mixture into a greased small loaf tin and bake for 1 hour. Remove from the tin to cool.

For a really delicious breakfast try frying this bread with tasty cheese on the outside.


Written by michelle picker

February 18, 2015 at 5:48 am

flourless poppy seed cake

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A shared love of poppy seeds and a shared birthday made this the perfect celebration cake.


Beat 100g (3½ oz) of butter and ⅔ of a cup of sugar. Add 4 egg yolks, one at a time. Add ½ cup of light sour cream. Beat 4 egg whites until stiff. Fold a little into the butter mixture. Partly fold in the rest of the egg whites and then 240g of partly crushed poppy seeds and the grated rind of 1 lemon. Spread into a greased small cake tin and bake for 45 minutes or until set. Cool in the tin before turning out.

Written by michelle picker

January 25, 2015 at 5:53 am

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flourless chocolate hazelnut sour cherry cake

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A moist and deeply rich chocolate cake with classic hazelnut flavour and a good amount of sour cherry.


Preheat the oven to 160 ℃ (320 ℉).  In a small bowl blend 80g (2¾ oz) of Dutch cocoa powder with 80g (2¾ oz) of melted butter. Add ½ a cup of boiling water and mix until you have a glossy mass resembling melted dark chocolate. In a food processor place 1½ cups of sour cherries, 250g (8¾ oz) of hazelnut meal, 200g (7 oz) of sugar, 1 teaspoon of baking powder, 5 large (or 6 small) eggs and the chocolate. Process until smooth and pour into a prepared cake tin. Bake for approximately 60 minutes or until the cake tests clean. Allow to cool in the tin before turning out onto a plate.

Written by michelle picker

October 31, 2013 at 5:49 am