Salted Miso Caramel Lava Cakes
A sophisticated twist on the classic lava cake, featuring a deep dark chocolate crumb and a vibrant white miso salted caramel center.
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 liquid. Remove from heat and whisk in the butter, followed by the heavy cream. Once smooth, whisk in the miso paste. Pour into a small tray and freeze for 20 minutes until firm enough to scoop into small balls.
- 2
Prep the Ramekins and Melt Chocolate
Preheat your oven to 425°F (218°C). Grease four 6-ounce ramekins with butter and dust with cocoa powder, tapping out the excess. Melt the dark chocolate and 115g butter together using a double boiler or in 30-second bursts in the microwave until glossy and smooth.
- 3
Whip Eggs and Combine
In a separate bowl, beat the eggs, egg yolks, sugar, and vanilla bean paste until pale and thickened. Gently fold in the melted chocolate mixture. Sift the flour and salt over the batter and fold until just combined, being careful not to overmix.
- 4
Assemble and Bake
Fill each ramekin halfway with batter. Place a frozen ball of miso caramel in the center, then cover 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
- Use a high-quality chocolate bar rather than chocolate chips for a smoother melt.
- Do not overbake; the cakes should still have a slight wobble in the very center.
- The caramel core can be made up to 3 days in advance and kept in the freezer.
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 dollop of unsweetened crème fraîche
- Fresh raspberries to cut through the richness
- A dusting of gold leaf for a professional look
Frequently asked questions
Can I make these ahead of time?
Yes, you can refrigerate the unbaked ramekins for up to 24 hours. Add 2 minutes to the baking time if baking directly from the fridge.
What if I don't have miso?
You can omit it and add 1/2 teaspoon of flaky sea salt for a standard salted caramel lava cake.
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