makes
12
prep
25 minutes
cook
45 minutes
difficulty
Easy
makes
12
serves
preparation
25
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 180 g unsalted butter, chopped
- 100 g dark chocolate, chopped
- 3 eggs
- 330 g (1 ½ cups) caster sugar
- 1 tsp vanilla extract
- 75 g (¼ cup) red miso
- 105 g (¾ cup) plain flour
- 25 g (¼ cup) cocoa
- 170 g (1 cup) raisins, chopped
- icing sugar, for dusting
Cooling time 30 minutes
Instructions
Preheat oven to 175°C. Grease and line a 28 x 16 cm baking tin with baking paper.
Place the butter and chocolate in a heatproof bowl large enough to fit over a saucepan half-filled with boiling water – making sure the base does not touch the water. Stir until chocolate melts, about 6-8 minutes. Remove bowl from the hot water and stir until smooth. Cool to room temperature.
Combine the eggs, sugar and vanilla in another bowl, beat with an electric mixer until very thick and pale, about 6-8 minutes. Add the miso and beat until smooth. Sift flour and cocoa together. Add cooled chocolate mixture to egg mixture, stirring until well combined. Fold in the sifted flour mixture and raisins. Pour into the prepared tin. Bake for 35-45 minutes or until firm and set in the middle. Cool in the tin before cutting into pieces. Serve dusted with icing sugar.
Photography, styling and food preparation by china squirrel.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
