Spicy Miso Caramel Lava Cakes with Salted Black Sesame

Instructions

1. 1

   Prepare the spicy miso caramel. In a small saucepan, combine brown sugar, heavy cream, and gochujang. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Stir in the white miso paste until fully incorporated. Remove from heat and let cool slightly. You should have a thick, pourable caramel.

   ~10 min
2. 2

   Prepare the lava cake batter. Melt the dark chocolate and butter together in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir until smooth. Remove from heat and let cool slightly.

   ~15 min
3. 3

   In a separate large bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and slightly thickened. Gradually whisk in the cooled chocolate mixture until well combined.

   ~5 min
4. 4

   Fold in the flour and salt until just combined. Do not overmix.

   ~2 min
5. 5

   Lightly butter and flour 6 ramekins (6-oz capacity). Pour about 1 tablespoon of the spicy miso caramel into the bottom of each ramekin.

   ~3 min
6. 6

   Spoon the lava cake batter evenly into the prepared ramekins, filling them about two-thirds full. Tap the ramekins gently on the counter to remove any air bubbles.

   ~5 min
7. 7

   Preheat oven to 400°F (200°C). Place the ramekins on a baking sheet.

8. 8

   Bake for 12-14 minutes, or until the edges are set but the center is still soft and molten. Cooking time will vary depending on your oven.

   ~14 min
9. 9

   While the cakes are baking, finely chop the toasted black sesame seeds in a food processor or with a mortar and pestle. Mix with the flaky sea salt.

   ~5 min
10. 10

    Let the lava cakes rest in the ramekins for 1 minute. Carefully invert each ramekin onto a serving plate. If they don't release immediately, gently run a knife around the edge.

    ~2 min
11. 11

    Sprinkle the salted black sesame mixture over the top of each lava cake just before serving.

    ~1 min