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N Leana's avatar

Gee, Wil, you're a genius! We made this today and it has to be one of the best things we've ever tasted 😊.

Our only change was to halve the sugar as we wanted the chocolate to pack a real punch.

For the shiromiso, we added 1 tbsp, which gave a salty umami kick that was delightful but hard to describe succinctly. We're thinking of doubling the amount next time, but with a Saikyo shiromiso, which has more koji and less sodium.

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N Leana's avatar

Oh for anyone else keen to try this wonderful cake, you have to be super vigilant to preserve that precious wobble. Please don't walk away to do something else or take your eyes off it after the 10-min mark.

In our oven, the kladdkaka started to lose its sheen and shrink back from the sides of the tray after 12 min. Then, wee bubbles started to break through the surface - we were so intrigued by them, we almost missed that critical moment.

When we lifted the tray slightly at 14 min, the cake was still almost liquid, so we let ourselves get caught up in that softly percolating symphony of bubbles again.

But when we took the tray out at 15 min, it had almost lost the wobble (!). Thankfully it remained molten inside - even after 3 hours at room temp, we couldn't cut it.

Unlike a lava cake, the inside didn't ooze out - it did hold together, but when we tried to slice it, the chocolate clung to the knife like a mother to her baby...

We could have chilled it in the fridge to firm it up, but we didn't want to lose that incredible texture 🤣.

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