Miso Chocolate Lava Cake Recipe

If there was a foodie equivalent of “love at first sight”, Miso Chocolate Lava Cake would be it, darlings! This melting middle chocolate delight hits the sweet spot between a chocolaty explosion and the subtle savouriness of miso. It���s an east meets west of the baking world. Heavenly rich and voluptuous, this ain’t your grandma���s chocolate treat. We���re talking a slick of dark chocolate, swirled with creamy, salty miso into a petite cake with a molten centre. Drooling already, aren���t ya sheilas?

Think romantic dinners, swanky dinner parties, or even Saturday night Netflix binge – Miso Chocolate Lava Cake can easily be the star at any occasion! Did I mention that this bubbly little treat is super quick and crazy easy to bake? Whether you’re a baking enthusiast or a rookie, you’re gonna be head over heels with this recipe. All the chocolate lovers out there, brace yourself, ’cause the Miso Chocolate love train is taking off.

• Prep Time: 20 Minutes
• Cook Time: 12 Minutes
• Total Time: 32 Minutes
• Servings: 4 Individual Lava Cakes
• Yield: 4 Cakes

So without any further ado, let’s dive into this chocolate paradise!

Ingredients & Equipment You’ll Need

• 140g Dark Chocolate
• 100g Unsalted Butter
• 100g Caster Sugar
• 2 Large Eggs
• 2 Tbsp Miso Paste
• 1/4Cup All-Purpose Flour
• Powdered Sugar For Dusting

Equipment: Oven-safe Ramekins

Dark chocolate gives that unadulterated, intense chocolate flavour. Look for a high-quality dark chocolate with 70% or higher cocoa content. Miso paste while unexpected, delivers a rich, salty undertone that enhances the flavour profile. Bear in mind, the miso should not overshadow the chocolate. If it does, adjust to your preference.

Optional: Can’t get your hands on miso? Substitute with a pinch of Sea Salt to achieve that sweet-salty combo.

How To Make Miso Chocolate Lava Cake

1. Start by preheating your oven to 220C/428F. Butter and lightly flour the ramekins.
2. In a bowl, mix the dark chocolate and unsalted butter. Melt this mixture in a microwave or over a bain-marie until it’s smooth and glossy.
3. Combine the eggs and sugar in another bowl. Beat until the mixture is pale and doubles in volume. This brings in air making your cakes fluffy.
4. Mix the miso paste into the melted chocolate-butter mix. Then fold in the egg-sugar mixture until well combined. Finally, fold in the flour.
5. Divide the batter into prepared ramekins. Bake for 12 minutes or until the top is set with a slight wobble in the center. The goal is to bake just until the edges are set but the middle is still gooey.
6. Allow the cakes to rest for a minute, then run a knife around the edge of the cakes to help release them. Turn the ramekin upside-down onto a plate, dust with powdered sugar and serve immediately.

Tips For The Best Results

• Do not overbake. The timing can make or break a lava cake.
• The quality of chocolate matters, don���t skimp on this one, mates.
• Break eggs one at a time in a separate container before adding to avoid shell fragments.

Storage Tips

• Lava cakes are best served immediately. However, you can store any leftover batter in the fridge for up to 3 days. Bake just before serving.

Frequently Asked Questions

Q: Can I make Miso Chocolate Lava Cake ahead of time?

A: Absolutely! Make the batter ahead, store in the fridge and bake just before serving for that oozing hot lava centre.

Q: Is the miso flavour very strong in this recipe?

A: The recipe is finely balanced to have a hint of miso. The miso flavour complements the chocolate rather than overpowering it.

Q: What if I don���t have ramekins?

A: Fret not! You can use a muffin tin instead but keep a close eye on baking time as it might differ.

Q: Can I use milk or white chocolate instead of dark chocolate?

A: You can, but it might affect the overall texture and taste as dark chocolate is less sweet and more intense in flavour.

Q: Can I use a regular oven to bake the lava cake?

A: Yes. Ensure the oven temperature is correctly set cause the baking time is crucial to get that perfect gooey centre.

Nutritional Facts of Miso Chocolate Lava Cake

Calories: 450 / Fat: 22g / Saturated Fat: 12g / Carbohydrates: 48g / Protein: 7g / Sodium: 290mg / Fiber: 5g / Sugar: 30g

Whether you’ve been whipping up treats for years or you’re a novice baker, this Miso Chocolate Lava Cake is perfect for everyone. Trust me, one bite of this and you’ll find heaven on Earth. So guys and gals, get the apron on, and let’s embark on this exciting baking adventure together! And remember, a dusting of icing sugar on the top and maybe a dollop of… fudge-filled ice cream, if you really want to push the boat out. Happy Baking!