#MondayMunchies: Dirty Chocolate Cake – The Dirty Dishes – Isaac Carew

‘The Dirty Dishes: 100 Fast and Delicious Recipes by Isaac Carew, Published by Bluebird, RRP $39.99’ 


Dirty chocolate cake
This is one of my signature dishes: a really basic chocolate cake recipe that’s extra indulgent thanks to
all of the chocolate sauce and delicious walnuts. It also looks really elegant with raspberry dust. This is
a special take on a chocolate cake I’ve had on every single birthday since I was born – although this
one hasn’t got Smarties dotted on the top highlighting my age!” p208

serves 8
100g unsalted butter
200g caster sugar
2 large eggs
3 tbsp cocoa powder
65g plain flour
seeds of 1 vanilla pod
80g milled walnuts
big handful of fresh raspberries
15g freeze-dried raspberry dust or whole freeze-dried raspberries

For the icing
70g unsalted butter, softened
200g milk chocolate
100g icing sugar
100ml double cream

20cm (8in) cake tin
Preheat the oven to 180ºC (fan 160℃/gas mark 4). Grease the cake tin and line with baking
parchment, then grease the parchment on the sides of the tin.

Put a small saucepan of water on to boil. Set a heatproof bowl on top, then add the butter and allow to
melt. Remove from the heat and add the sugar and eggs, then whisk together.

Add the cocoa powder, flour, vanilla and milled walnuts. Mix until combined.

Pour the mixture into the lined cake tin and bake for 15–20 minutes. Once the cake has baked and
cooled, make the icing.

To make the icing, set another heatproof bowl over the boiling water in the pan and add the butter
and chocolate. Let them melt together, then add the icing sugar and double cream. Whisk until

Spread the icing over the cake and top with the fresh raspberries and raspberry dust or freeze-dried

Chocolate Eggplant Cake with Pear and Walnuts: The Clever Guts Diet Recipe Book – Dr Clare Bailey


Extracted from The Clever Guts Diet Recipe Book by Dr Clare Bailey with Joy Skipper, published by Simon & Schuster Australia, RRP AU$39.99  Photography © Joe Sarah


Chocolate Eggplant Cake with Pear and Walnuts

Serves 8

Chocolate eggplant cake with pear and walnuts


1 medium eggplant skin on, diced

150g dark chocolate (min. 70% cocoa solids), broken into pieces

60g coconut oil

60g pitted dates, chopped

½ tsp salt

3 eggs, beaten

1 tsp baking powder

80g ground almonds (or 100g gluten-free brown flour)

80g walnuts, chopped

1 ½ pears, cubed



370 Calories


  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 20cm cake tin with baking paper.
  2. Steam the eggplant for 15 minutes or until it is soft. Then place it, still hot, in a bowl. Immediately add the chocolate and coconut oil and stir until they have more or less melted. Then mix in the chopped dates.
  3. Blitz with a hand blender to obtain a smooth paste. Add the salt, eggs, baking powder and ground almonds and whizz one more time, then stir the walnuts and pears into the mixture.
  4. Spoon the mixture into the prepared tin and bake it for 35-40 minutes, until a knife inserted into the centre comes out clean. Leave it to cool in the tin for 10 minutes, then transfer it to a wire rack.


Warm, Fudgy Chocolate Cake With Chai Spices – The Simple Secrets To Cooking Everything – Matt Preston

Cover The Simple Secrets To Cooking Everything


Only one thing to say here . . . you MUST eat this cake warm. Either enjoy it straight from the oven (best) or warmed in the microwave (not too shabby either). It’s fine cold, but just lacks some of the indulgent fudginess and the exotic fragrant wafts of an Indian spice merchant’s attic are more subdued. The secrets here are the absence of flour and the staggered addition of the egg whites.” Matt Preston  p. 274


Warm, Fudgy  Chocolate Cake With Chai Spices

250 g dark chocolate (70% cocoa solids), broken into rough pieces

250 g unsalted butter, diced

250 g light brown sugar

100 g (⅔ cup) plain flour

6 large eggs, separated

¼ teaspoon cream of tartar

pinch of salt flakes

whipped cream, to serve



1 teaspoon ground cardamom

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground allspice or star anise


Preheat the oven to 170°C. Butter and line the base and side of a

23 cm springform cake tin.


Melt the chocolate in a heatproof bowl set over a small saucepan of just

simmering water. Alternatively, melt the chocolate in the microwave in

30-second bursts, stirring in between.


Remove from the heat, add the butter and allow it to melt.


Put the sugar in a small saucepan with 3 tablespoons of water and heat gently

until it has completely dissolved.


Combine the melted chocolate and the melted sugar in a large mixing bowl and

leave to cool for about 5 minutes.


Combine the chai spices and stir into the flour. Add to the chocolate mixture.

Make sure you have a large bowl that is completely clean and dry. Add the

egg whites, the cream of tartar and salt and whisk to soft peaks using an

electric mixer.


Stir the egg yolks fairly briskly into the chocolate, then add around a third of

the whipped egg whites and fold it into the batter to slacken it. Fold in the

rest of the egg whites in two more lots, then pour the batter into the prepared

cake tin.


Bake for 35–40 minutes, then remove the cake from the oven. Leave it to cool

very briefly before releasing it from the tin and serving it warm with plenty

of cream


Matt Preston