Miso chocolate cake

I promise this will take you right to chocolate heaven!

This cake is inspired by that epic double baked chocolate cake from food52 but with a bit of a twist: miso which really enhances the chocolate flavour and brings it to the next level

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🌱Vegetarian

🍽️8 portions

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🍫Ingredients

• 230g dark chocolate (I recommend 70-80%)

• 230g butter

• 1 tbsp miso paste

• 7 eggs

• 250g caster sugar

• 20g cocoa powder

🍫Method

• Melt the chocolate and butter together in a sauce pan at low heat while stirring continuously so it doesn’t burn. Add the miso and mix in well. Turn off heat and mix in the cocoa powder

• Add the egg yolks in the bowl with 160g of the sugar. Whisk together until pale and fluffy.

• In another clean bowl, whisk the egg whites until soft peaks form. Then slowly add the rest of the sugar one tbsp at a time while whisking until medium hard peaks form.

• Add the yolk and sugar mix into the chocolate butter mixture and stir together until just mixed. Fold in the whipped egg whites in 2 batches

• Pour half of the cake batter into a 20cm cake tin lined with parchment paper and refrigerate the rest of the batter

• Bake for 35min at 180C fan on until risen. Remove from oven and leave to cool completely (it will deflate and become slightly sunken in the middle)

• When the cake is cool, add the remaining batter you had in the refrigerator on top (make sure to spread it evenly with a spatula). Bake for 10-15 minutes at 180C so the middle is slightly soft and jiggly when you remove it from the over

• Allow to cool completely before removing from the cake tin. Dust with some cocoa powder before serving

FAQS and Tips

• This cake is best enjoyed the day it’s made as it will have a more fluid texture. If you are consuming it next day you can heat the slices for 30 seconds in the microwave so it gets melty again !

• My favourite way to serve it is with some whipped cream