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.

A recipe for fruit and nut miso kladdkaka

Ingredients
200g caster sugar
2 tbsp of white miso
.5 tsp of vanilla essence
40g cocoa powder
150g unsalted butter
2 eggs
125g plain flour
25g roasted almonds (chopped)
25g dried cranberries (chopped)

Method

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 hints of berry, while 2 tablespoons will give a more pronounced fruity and umami fullness. Experiment with your preference.

Add the miso butter and vanilla to the cocoa and sugar and gently mix, you don't want to incorporate air here. Then, one at a time beat in your eggs. Once again, this is to be done gently to minimise the formation of trapped air. Once you have mixed this all through and no lumps remain, fold in your flour and add your almonds and cranberries.

Transfer to a dish lined with butter and dusted with some flour (a 9 inch circular dish would be fine but don't lose sleep over it) and place it in the oven.

It's difficult to tell you how long it will take, as evidenced by how hot your oven is at the start of the recipe. You are not looking to cook the cake through, just baking it until a skin has formed, occasionally dotted with bubbles. It should be very wobbly when warm from the oven, that's for sure. It should take about 15 minutes though.

Once you have your skin, remove from the oven and let it rest at least an hour. Then decide among yourselves whether to eat it warm now or tomorrow.

Either way, make sure it is never eaten fridge cold! Always bring it back to room temperature and serve with whipped cream.

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