Scientists confirm five-second ruleYou don't need to be afraid to pick certain foods up off the floor, as long as you do it quickly.
Cut sugar to five percent of daily calories: World Health OrganisationThe World Health Organisation has changed recommendations to suggest we cut sugar to just five percent of daily calories.
Atkins style diets may shorten lifespansHigh protein diets are all the rage, but a recent study has suggested that they are not necessarily beneficial to our long term health.
Chocolate, coffee and hazelnut cake
5 stars - based on 2 reviews
Photography: Brett Stevens
- 200g dark chocolate, coarsely chopped
- 150g unsalted butter, chopped
- 2/3 cup (150g) caster sugar
- 1 tablespoon whisky
- 1 tablespoon strong black coffee
- 5 eggs, separated
- ¾ cup (100g) ground hazelnuts
- cocoa, to dust
- thick cream, to serve
Preheat oven to 180°C or 160°C fan. Grease and line base of a 20cm springform pan.
Place chocolate, butter, sugar, whisky and coffee in a heatproof bowl. Place bowl over a saucepan of simmering water on low heat. Stir for 4-5 minutes, until chocolate melts and mixture is smooth. Remove from heat.
Whisk in egg yolks, one at a time, until smooth. Fold through ground hazelnuts. Using an electric beater or whisk, beat eggwhites until firm peaks form. Stir 2 tablespoons eggwhite into chocolate mixture. Gently fold in remaining eggwhite.
Spoon mixture into prepared pan. Bake for 50 minutes, until firm. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with cocoa and serve with thick cream.