Salted Miso Caramel Lava Cakes
Decadent dark chocolate cakes with a molten heart of creamy white miso caramel. A restaurant-quality dessert that takes less than 30 minutes to prepare.
How to Make Salted Miso Caramel Lava Cakes
Total time: 27 min · Yields 4 servings
- 1
Prepare the Miso Caramel
In a small saucepan over medium heat, melt the sugar until it turns a deep amber liquid. Whisk in the butter and heavy cream carefully. Once smooth, remove from heat and whisk in the white miso paste until fully incorporated. Transfer to a bowl and chill in the freezer for 10 minutes to thicken.
- 2
Melt Chocolate and Butter
Preheat your oven to 400°F (200°C). Grease four 6-ounce ramekins with butter and dust with cocoa powder. In a heat-proof bowl over a pot of simmering water, melt the dark chocolate and cubed butter together until completely smooth. Set aside to cool slightly.
- 3
Whisk Eggs and Sugar
In a large bowl, whisk the eggs, egg yolks, sugar, and vanilla extract until the mixture becomes pale and slightly frothy. Fold the melted chocolate mixture into the egg mixture until just combined.
- 4
Combine and Fill
Sift the flour and sea salt over the batter and gently fold in. Fill each ramekin halfway with batter. Place a generous teaspoon of the chilled miso caramel in the center, then top with the remaining chocolate batter until the ramekins are 3/4 full.
- 5
Bake and Serve
Bake for 10-12 minutes until the edges are firm but the center still jiggles slightly. Let the cakes rest for 2 minutes before running a knife around the edges and inverting them onto dessert plates.
Chef's Tips
- Ensure your eggs are at room temperature to prevent the chocolate from seizing.
- Do not overbake; the center should feel soft and slightly underdone to ensure a liquid core.
- Use a high-quality cocoa-rich chocolate for the best flavor depth.
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 toasted black sesame ice cream.
- A handful of fresh raspberries for acidity.
- A light dusting of powdered sugar and a pinch of flaky sea salt.
Frequently asked questions
Can I make these in advance?
Yes, you can prepare the ramekins and keep them refrigerated for up to 6 hours before baking. Add 2 minutes to the baking time.
Will the miso make it too salty?
No, white miso is mild and adds a nutty umami depth that cuts through the sugar.
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