Spicy Miso Chocolate Lava Cakes with Candied Ginger

Instructions

1. 1

   Preheat oven to 200°C (400°F). Grease and flour four 6-ounce ramekins.

2. 2

   In a saucepan over low heat, melt the dark chocolate and butter together, stirring until smooth. Remove from heat.

   ~5 min
3. 3

   In a mixing bowl, whisk together eggs and granulated sugar until pale and slightly fluffy.

   ~3 min
4. 4

   Whisk the miso paste and cayenne pepper into the melted chocolate mixture until well combined.

   ~2 min
5. 5

   Gently fold the chocolate mixture into the egg mixture until just combined. Sift in the flour and fold until no streaks remain.

   ~2 min
6. 6

   Evenly divide the batter among the prepared ramekins. Place the ramekins on a baking tray.

   ~1 min
7. 7

   Bake for 10-12 minutes, or until the edges are set but the center is still slightly soft and molten.

   ~12 min
8. 8

   Let the cakes rest in the ramekins for 1 minute. Carefully invert each cake onto a serving plate. Garnish with chopped candied ginger.

   ~2 min