INSTRUCTIONS
1. Preheat the oven to 350 ° F. Set a rack in the center of the oven. Line a 9 by 13-inch baking pan with parchment paper. 2. Bring a small pot of water to a gentle simmer. Set a large heatproof bowl over the pot, making sure the bottom is not touching the water, and add the butter and chocolate. Melt, stirring occasionally, until smooth and glossy, about 5 minutes. (You can also do this in the microwave: heat the mixture in 20-second intervals, stirring between.) 3. Remove the bowl from the pot and stir in the miso paste, starting small and adding more to taste. (Remember that the saltiness will be muted by the addition of the sugar, eggs, and flour.) Stir in the vanilla. 4. In a separate large bowl, beat the sugar and eggs together with a balloon whisk (or an electric hand mixer) for about 5 minutes, until the mixture is densely foamy, thick, and almost doubled in volume. 5. Spoon a third of the beaten egg and sugar mixture into the chocolate mixture, stirring briskly. Slowly add the remaining egg mixture, folding it in with a rubber spatula to keep in as much air as possible. Once the batter is almost combined (there should still be a few streaks), sift in the flour and cocoa powder and gently fold until smooth.
37
Made with FlippingBook - Online Brochure Maker