Spicy Umami Chocolate Lava Cakes with Miso Caramel

Instructions

1. 1

   Preheat oven to 375°F (190°C). Generously butter and flour 6 (6-ounce) ramekins. Place ramekins on a baking tray.

   ~5 min
2. 2

   In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the dark chocolate and butter, stirring until smooth. Remove from heat.

   ~10 min
3. 3

   In a large mixing bowl, whisk together granulated sugar, eggs, and egg yolks until pale and slightly thickened.

   ~5 min
4. 4

   Gradually whisk the melted chocolate mixture into the egg mixture until well combined.

   ~2 min
5. 5

   In a small bowl, whisk together the flour, cocoa powder, cayenne pepper, and sea salt.

   ~1 min
6. 6

   Gently fold the dry ingredients into the chocolate mixture until just combined. Do not overmix.

   ~3 min
7. 7

   Divide the batter evenly among the prepared ramekins.

   ~2 min
8. 8

   Bake for 12-14 minutes, or until the edges are set but the center is still soft and molten.

   ~14 min
9. 9

   While the cakes bake, prepare the miso caramel: In a small saucepan, combine heavy cream and brown sugar over medium heat. Stir until sugar dissolves.

   ~5 min
10. 10

    Add the white miso paste and vanilla extract to the saucepan. Continue to cook, stirring occasionally, until the mixture thickens to a caramel consistency, about 5-7 minutes. Use a thermometer to ensure it reaches 235°F (113°C) for a firm caramel, or slightly cooler for a more pourable sauce.

    ~7 min
11. 11

    Let the lava cakes cool in the ramekins for 1-2 minutes. Carefully invert each cake onto a serving plate. The center should ooze out.

    ~3 min
12. 12

    Drizzle generously with the warm miso caramel sauce. Serve immediately.