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Saturday, May 25, 2024

Chocolate Mudcake with Ganache and Fresh Berries – The Design Files | Australia's most popular design blog.

Another month means another TASTY TUESDAY, and this week we’re in sugary, sweet territory with a month of delectable cakes from Melbourne’s home baked cake queen, Cassie Morris of Fig & Salt.

In fact, Cassie creates all kinds of treats, both savoury and sweet… but she’s probably most famous for her cakes. Her decadent layered desserts, piled high with ganache, cream, toffee shards, meringue and fresh berries and flowers have made her pretty famous on Instagram. I guess when you bake delicious treats day in and day out, it’s pretty likely you’ll end up winning lots of friends!

Cassie kicks off this series with one of her perennial crowd pleasers – a rich mud cake with dark chocolate ganache, crumbled meringue and fresh berries.

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Despite all the challenges of the past twelve months, there were so many impressive makers we discovered who really refined their crafts in 2020, and came out the other side with something special. It just goes to show the incredible resilience of the creatives industries!

We were particularly inspired to see many of the makers on this list turn to their crafts after years in other industries! From a magazine editor-turned ceramicist to a fashion and homewares brand using fabrics direct from Africa, these were some of our favourite creative newcomers last year!

Berry Breakfast Crumble – The Design Files | Australia's most popular design blog.

FOODBerry Breakfast Crumble - The Design Files | Australia's most popular design blog.

This is a dish made by thinking outside the box. How can a traditional tasting crumble (yep, it’s crunchy and tastes just like an Anzac cookie) be made without refined sugar and butter? Well it can be done, and it’s here for you.

This crumble recipe partly came about because we make a lot of our own nut milk here at Pana, leaving us with a lot of wet nut milk pulp.  I came up with this crumble partly as a way to use up the this rich nut milk pulp – it’s such a shame to waste it!  It also gives the crumble an incredible texture not easily achieved using the traditional dry ingredients.

This crumble is a seasonally adaptable dish – use whatever seasonal fruit is available. It can be served for breakfast or dessert!

Berry breakfast Crumble – recipe by Amber Roche of Pana Chocolate. Teacup from Muji, Marble Prism Trivet from Safari Living and Cutipol Spoon from Francalia. Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.


Berry breakfast Crumble – recipe by Amber Roche of Pana Chocolate. Circle plate by Shiko. Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.


Crumble ingredients. Teacup from Muji, Kobo Aizawa white spoon from Cibi, Resin Flower Side Plate in Warm Swirl from Dinosaur Designs and1616 Arita Japan Round Plate from Minami. Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.

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