Fruit and Nut Miso Kladdkaka
A twist on my Miso Kladdkaka (gooey Swedish chocolate cake)
This is the most indulgent chocolate dessert I’ve ever eaten. It is cooked long enough to only barely set it, which gives the “cake” a gooey, creamy texture. My addition of some nuts and dry berries works to just add some texture in a way I think is really lovely.
If you try this once, I promise it won’t be the last time.
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A recipe for fruit and nut miso kladdkaka
200g caster sugar
2 tbsp of white miso
.5 tsp of vanilla essence
40g cocoa powder
150g unsalted butter
125g plain flour
25g roasted almonds (chopped)
25g dried cranberries (chopped)
Heat your oven to 170 degrees C. If it's a hot fan oven then try 150 C.
Melt the butter over a low heat then set aside to cool slightly. Put the sugar and cocoa powder into a bowl. Add 1 or 2 tablespoons of miso to the slightly cooled butter. 1 teaspoon will give a subtly rounded flavour with …