When our calendars turn to April, we start to look forward to fresh spring ingredients and produce that come with increased sunshine and warm weather. But, we shouldn’t forget to say goodbye to the cold winter months with a final bit of rich dessert decadence. Our April Cake of the Month is a Chocolate Miso Torte—we love the idea of bringing this chocolately dessert to a Passover or Easter celebration to mark the beginning of a new season and the end of winter. This torte is easy to stir together but feels elegant as the center of any holiday gathering. The miso in this rich chocolate torte adds a nutty depth to the brownie-like dessert while the raspberry compote balances the plate. Your friends and family will be asking, “What’s in that!”—it’s up to you whether or not to share the miso secret!
Chocolate Miso Torte
For the cake:
2 sticks butter
8 ounces good quality dark chocolate
3 tablespoons white/shiro miso*
1¼ cup confectioners sugar
5 tablespoons almond flour
3 tablespoons cocoa powder
1 teaspoon of vanilla extract
4 large eggs
For the raspberry compote:
1 pint raspberries
⅓ cup sugar
For the chocolate ganache:
8 ounces bittersweet chocolate chips
½ cup heavy cream
1. Preheat oven to 350°F. Lightly grease an 9 inch round baking pan with butter. Line pan with a parchment round, butter again, and set aside.
2. Bring 2 inches water to a boil in a medium pot over high heat. Place chocolate, miso, and butter in a medium metal or heat-proof glass bowl (make sure this bowl is large enough to fit on top of the pot). Set bowl with chocolate over pot and stir until chocolate, butter, and miso are melted and combined, 2-4 minutes. Remove from heat, reserving pot of water for Step 8.
3. In a separate medium bowl, whisk together sugar, flour and cocoa powder. Gradually whisk dry ingredients into melted chocolate mixture until fully combined. Wipe bowl clean for Step 8.
4. Whisk in eggs and vanilla extract into batter one at a time until smooth.
5. Pour batter into pan and bake until a cake tester comes out clean, 30-40 minutes.
6. While cake bakes, combine 1 pint raspberries, 1 cup water, ⅓ cup sugar, and ½ teaspoon salt in a small pot. Bring mixture to a boil over medium high heat, then reduce heat to medium and simmer, stirring frequently, for 25-35 minutes until mixture has thickened and raspberries have broken down.
7. Once raspberry compote has thickened, remove from heat. Squeeze about 2 tablespoons of lemon juice into compote. Set aside to cool until ready to serve.
8. Return water in pot to boil and place chocolate chips and heavy cream in medium bowl. Heat, stirring occasionally, until chocolate is melted and mixture is combined and smooth, 3-4 minutes. Remove from heat and set aside until ready to serve.
*We follow a basic interpretation of Passover requirements, but feel free to substitute almond butter for the miso paste if you have additional restrictions.
Story contributed by Plated Recipe Development Manager Grace Pescatello.
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