Salted Miso Caramel Lava Cakes
Indulge in a rich dark chocolate cake with a surprising umami-rich salted miso caramel center that flows out with every bite.
How to Make Salted Miso Caramel Lava Cakes
Total time: 37 min · Yields 4 servings
- 1
Prepare the Miso Caramel Core
In a small saucepan over medium heat, melt the sugar until it turns a deep amber color. Immediately whisk in the butter, followed by the cream and miso paste. Whisk until smooth. Pour into a shallow dish and freeze for at least 30 minutes until firm enough to scoop into small balls.
- 2
Prep the Ramekins and Chocolate
Preheat your oven to 200°C (400°F). Butter four 6-ounce ramekins generously and dust with cocoa powder, tapping out the excess. Melt the chocolate and butter together in a double boiler or microwave in 30-second increments until completely smooth.
- 3
Mix the Batter
In a separate bowl, whisk the eggs, egg yolks, and sugar until pale and slightly thickened. Gently fold in the melted chocolate mixture. Sift the flour into the batter and fold gently until no white streaks remain.
- 4
Assemble and Bake
Spoon half of the chocolate batter into each ramekin. Place a frozen ball of miso caramel in the center, then top with the remaining batter. Bake for 12-14 minutes until the edges are firm but the center still jiggles slightly. Let stand for 2 minutes before inverting onto plates.
Chef's Tips
- Do not overbake, or the center will solidify and lose its 'lava' effect.
- Use a high-quality chocolate bar rather than chocolate chips for a better melt.
- Make the caramel a day ahead to ensure it is fully set before assembly.
What to Serve with Salted Miso Caramel Lava Cakes
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- A scoop of Tahitian vanilla bean ice cream
- A handful of fresh raspberries to cut the richness
- A light dusting of flaky sea salt on top
Frequently asked questions
Can I make these ahead of time?
Yes, you can refrigerate the assembled unbaked ramekins for up to 24 hours. Just add 2 minutes to the baking time.
Is the miso flavor too strong?
No, it provides a salty-savory depth that mimics salted caramel but with more complexity.
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