#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

Just Desserts: Raspberry and Chocolate Tart – Fruit – Bernadette Worndl,


Edited extract from Fruit by Bernadette Worndl, published by Smith Street Books, $55. Photography © Gunda Dittrich. Out November 2018



 Chocolate and raspberries really, really like each other!


Raspberry and chocolate tart


100 g (3½ oz) cold butter

200 g (7 oz) plain (all-purpose) flour, plus extra for dusting

1 tablespoon icing (confectioners’) sugar

pinch of salt

1 egg

splash of milk, as needed


Chocolate filling

300 g (10½ oz) bitter dark chocolate (at least 70% cocoa)

pinch of salt

pinch of ground cinnamon

pinch of finely grated orange zest

125 g (4½ oz) thickened (whipping) cream

½ teaspoon orange-flavoured liqueur



1–2 tablespoons raspberry jam (jelly)

250 g (9 oz) raspberries

1–2 teaspoons honey


Preheat the oven to 180°C (350°F) (conventional). For the pastry, chop the butter into cubes. Place the butter in a large bowl, along with the flour, icing sugar and salt. Using your fingertips, rub the butter into the dry ingredients. Add the egg and knead into a smooth dough, adding milk if the dough is too dry. Roll the pastry out on a lightly floured surface to 3 mm (⅛ in) thick. Line a large pie dish or 4–6 small flan (tart) tins with the pastry and refrigerate for 20 minutes.


Cover the pastry with baking paper, fill with dried beans or baking beads and blind bake on the lowest shelf of the oven for 10–15 minutes. Remove the paper and beans and bake the pastry for a further 10–12 minutes, until the edge begins to turn golden brown. Remove from the oven and allow to cool.


For the chocolate filling, chop the chocolate and place in a bowl with the salt, cinnamon and orange zest. Heat the cream in a small saucepan, then pour it over the chocolate mixture and allow everything to melt together for 2–3 minutes. Stir until smooth, then stir through the liqueur.


Spread the jam over the pie base. Pour over the chocolate cream and leave at room temperature until set. Top with the raspberries and serve drizzled with the honey.


Baked lemon cheesecake with raspberry glaze: Roast – Louise Franc

Roast by Louise Franc_cover_

Edited extract from Roast by Louise Franc, published by Smith Street Books, $39.99. Available now.



Baked lemon cheesecake with raspberry glaze

 Serves 8–10


Baked lemon cheesecake


250 g (9 oz/ 2 cups) fresh raspberries



180 g (6½ oz) gingernut biscuits

180 g (6½ oz) granita (digestive) biscuits

¼ teaspoon salt

150 g (5½ oz) butter, melted



250 g (9 oz/1 cup) sour cream

550 g (1 lb 3 oz) cream cheese

115 g (4 oz/½ cup) caster (superfine) sugar

80 ml (2½ fl oz/⅓ cup) lemon juice

grated zest of 1 lemon

3 free-range eggs



250 g (9 oz) frozen raspberries, thawed

1 tablespoon caster (superfine) sugar

1 teaspoon cornflour (cornstarch)


Preheat the oven to 140°C/275°F (fan-forced). Line the base of a 23 cm (9 inch) springform cake tin with baking paper.


To make the base, blend all the biscuits with the salt in a food processor until the mixture resembles breadcrumbs. Transfer to a bowl and mix in the melted butter. Transfer to the cake tin, pressing down so the crumbs are tightly packed over the base.


To make the filling, blend the sour cream, cream cheese, sugar, lemon juice and zest in a food processor until well combined, then add all the eggs and blend again until just combined.


Pour the filling over the biscuit base. Leave the mixture to sit for 20 minutes to allow any air bubbles to rise to the surface.


Gently lift the tin and let it fall on the work surface a few times, to force out any remaining air bubbles.


Transfer to the oven and bake for 50–60 minutes, or until the filling in the middle of the cheesecake has set, but still wobbles slightly. Turn off the oven, leave the door ajar and leave to cool completely.


While the cheesecake is in the oven, make the glaze. Purée the frozen raspberries in a blender. Add the puréed raspberries to a small saucepan with the sugar and cornflour, then cook for 4–5 minutes, or until slightly thickened. Set aside to cool.


Once the cheesecake has cooled, run the edge of a knife around the outer edge of the cheesecake, just to loosen it from the side of the tin. Pour the raspberry glaze over the top, smoothing it out with a palette knife.


Transfer to the fridge and leave to cool for 2–3 hours, or overnight.


When ready to serve, remove from the tin and scatter the fresh raspberries over.

Fermented Raspberries: The Natural Cook – Matt Stone

The Natural Cook

 Images and recipes from the Natural Cook by Matt Stone (Murdoch Books) photography by Matt Roper available from 1st August $39.99


Fermented Raspberries

“Too often berries go off in the fridge before we get round to eating them. They cost far too much to waste or compost, so I made this recipe to avoid that situation.

This fermented purée makes a great summer drink with a big splash of sparkling wine or soda water or both. It’s also great to dress up a fruit salad or to finish a sauce for game meats.”  (p.64)


Use an old 300 ml (10½ fl oz) jam jar



250 g (9 oz/2 cups) raspberries

1 tablespoon raw (demerara) sugar

1 tablespoon water


Note: You can use any type of berry here, not just raspberries.



Put all the ingredients into a bowl and smash together into a big, bright mess. Pour into a sterilised jam jar, cover with
muslin (cheesecloth) or a clean kitchen cloth held in place with a rubber band or string, and leave for 2–3 days out of direct sunlight until bubbly and fermented, giving it a mix each day.


Store the purée in the fridge in an airtight container where it will keep for 2 weeks.

Fermented Raspberries

Hazelnut and Raspberry Cake – Real Delicious – Chrissy Freer

Real Delicious Cover

Recipes and Images from Real Delicious by Chrissy Freer, Murdoch Books.

Hazelnut and Raspberry cake

“Life is definitely too short not to eat cake! The trick to good health is to eat something you really enjoy, eat only a small piece, and eat it occasionally, not every day. This cake is made from ground hazelnuts, buckwheat flour and macadamia oil, so it’s brimming with healthy fatty acids and it’s both gluten and dairy free. The earthy flavour of buckwheat flour works perfectly with the nuttiness of the hazelnuts and the sweetness of the raspberries. I like to serve this with a dollop of Greek yoghurt or thick coconut yoghurt.” (p.113)


Preparation time: 15 minutes

Cooking time: 45 minutes

Serves 12


45 g (11/2 oz/1/3 cup) buckwheat flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4 eggs

140 g (5 oz/2/3 cup) caster (superfine) sugar

200 g (7 oz) hazelnut meal

80 ml (21/2 fl oz/1/3 cup) macadamia oil

Finely grated zest of 1 lemon

120 g (41/4 oz/1 cup) raspberries, plus extra to serve

Chopped toasted hazelnuts, to serve

Greek-style or thick coconut yoghurt, to serve


Preheat the oven to 170°C (325°F). Lightly grease and line a 22 cm (81/2 inch) round spring-form cake tin with baking paper.


Sift together the flour, baking powder and spices.


Use an electric mixer to beat the eggs and sugar until pale and thick. Fold in the spiced flour mixture, hazelnut meal, oil, lemon zest and half the raspberries.


Spoon into the tin and decorate the top with the remaining raspberries. Bake for 40–45 minutes or until golden and a skewer poked into the centre comes out clean. If the cake browns too quickly, cover the top with foil. Cool in the tin for 10 minutes, then remove the sides of the tin and cool completely on a wire rack.


Scatter with hazelnuts and raspberries and serve with yoghurt.



*For a dairy free version, serve the cake with coconut yoghurt.

This will keep in an airtight container in a cool dark place for 4 days.

Hazelnut and Raspberry Cake

Banana Tartlets with Mascarpone Cream & Praline -MKR -Best Of The Best Cookbook – Seven Network (Operations) Ltd

Banana Tartlets with Mascarpone Cream and Praline

Banana Tartlets with Mascarpone Cream & Praline



The tarts can be made and filled with syrup and pastry cream several hours in advance.

Store, covered, in the refrigerator. Bring to room temperature and top with the freshly

cooked bananas to serve.


1 tsp Bundaberg rum

250g mascarpone

4 tsp golden syrup



125g unsalted butter, chopped, at room temperature

50g caster sugar

1 egg, lightly beaten

250g plain flour, sifted

a pinch of salt



250ml milk

1 ¼ tsp vanilla bean paste

40g caster sugar

20g cornflour

2 egg yolks

a pinch of salt



25g macadamia nuts, toasted and finely chopped

100g sugar

50ml water



20g unsalted butter

10g brown sugar

2 firm ripe bananas, peeled and cut into 5mm slices

raspberries, to serve



1 To make the pastry, beat the butter and sugar with an electric mixer until lightly creamed, then gradually drizzle in the egg until combined. Stir in the flour and salt until the mixture just comes together to form a dough. Cover in cling film and refrigerate for at least 90 minutes.


2 Meanwhile, gently stir the rum into the mascarpone and refrigerate until required.


3 To make the pastry cream, heat the milk and vanilla bean paste in a heavy-based saucepan over medium heat, without boiling, until hot. Remove from the heat.


4 Whisk the sugar, cornflour, egg yolks, salt and 60ml of the milk mixture in a medium bowl to form a smooth paste. Gradually whisk in the remaining milk mixture. Transfer the mixture

to the same saucepan and cook over medium heat, stirring continuously, for 2–3 minutes, or until thickened. Pass through a coarse strainer or sieve into a large bowl, then cover with cling film and refrigerate until cold.


5 Preheat the oven to 180°C. Lightly grease 4 x 8cm-round loosebased tart pans.


6 Roll out the dough between 2 sheets of baking paper until 3mm thick. Cut out 4 x 11cm rounds and use to line the prepared pans. Roll a rolling pin over the tops of the pans to trim the edges and prick the bases with a fork. Reserve the remaining pastry for another use.


7 Bake for 11–12 minutes, or until golden, then cool completely. Spread the base of each tart shell with 1 teaspoon of golden syrup. Beat the pastry cream vigorously to loosen, then pipe or spoon into the tart shells.


8 Meanwhile, to make the praline, line an oven tray with baking paper. Spread the nuts on the tray in a single layer. Stir the sugar and water in a medium-sized heavy-based saucepan over medium heat, without boiling, until the sugar has dissolved. Use a wet pastry brush to brush down any stray sugar crystals on the side of the pan. Bring the mixture to the boil and boil, without stirring, for 7–8 minutes, or until golden brown. Carefully pour the caramel over the nuts on the prepared tray. Cool until set, then break into pieces and process in a food processor until coarsely chopped.


9 To make the caramelised bananas, melt the butter and sugar in a frying pan over medium heat. Add the bananas and cook, turning occasionally, for 5–10 minutes, or until golden brown.


10 To serve, place the tarts on four serving plates and top with the bananas. Serve with mascarpone, praline and raspberries.


Cover MKR Best of the Best Cookbook


MKR: Best Of The Best Cookbook ($39.99), published by Hachette Australia.