from our cocoa kitchen · SURFSTR
Miso-Caramel Molten Chocolate Cakes
Dark chocolate cakes with a soft, savoury-sweet miso caramel centre. Freeze the centres first, then bake the cakes briefly so the middle stays molten.
- Active preparation
- 25 min
- Cooking / baking
- 19 min
- Resting / chilling
- 35 min
- Total time
- 79 min
8 individual cakes
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Cook the caramel
Combine the sugar and water in a small saucepan. Heat over medium without stirring until deep amber, about 5–7 minutes. Gently swirl the pan if the colour is uneven.
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Finish the caramel
Warm the cream until steaming. Remove the caramel from the heat and slowly whisk in the warm cream; it will bubble vigorously. Return to low heat and stir smooth, then whisk in the butter and white miso until glossy.
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Chill the caramel centres
Portion about 18 g into 8 small silicone cavities or onto parchment. Freeze for 30–35 minutes until firm. Keep the portions frozen until assembly.
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Prepare the ramekins and mix the batter
Heat the oven to 220°C conventional / 200°C fan. Butter eight 150 ml ramekins and dust with cocoa. Melt the chocolate and batter butter over a bain-marie or in 20-second microwave bursts; cool for 5 minutes. Whisk the whole eggs, yolks, sugar and vanilla for 2–3 minutes until pale and thick. Whisk in the chocolate mixture. Sift in the cocoa, flour and salt; fold just until combined.
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Fill the ramekins
Fill each ramekin about one-third with batter. Place a frozen caramel centre in the middle and cover with more batter to about three-quarters full. Set the ramekins on a baking tray.
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Bake and serve immediately
Bake for 10–12 minutes, until the edges are set and the centre still trembles slightly. Rest for 1–2 minutes. Run a thin knife around the edge, invert onto warm plates and carefully lift off the ramekins. Serve immediately.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| Nutrient | Per cake | Per 100 g |
|---|---|---|
| Energy | 2145 kJ / 513 kcal | 1950 kJ / 466 kcal |
| Fat | 36.8 g | 33.5 g |
| of which saturates | 21.5 g | 19.5 g |
| Carbohydrates | 34.9 g | 31.7 g |
| of which sugars | 27.2 g | 24.8 g |
| Fibre | 3.7 g | 3.4 g |
| Protein | 8.2 g | 7.5 g |
| Salt | 0.4 g | 0.4 g |
Calculated estimate, not a laboratory measurement. Per 100 g uses an estimated finished yield of 880 g for 8 cakes. SURFSTR does not publicly list cocoa saturates, sugars or salt; those three values use a clearly identified proxy from a 21%-fat alkalised cocoa.
Tips, storage and substitutions
- The caramel centres must be firm and frozen before assembly. If they still feel soft, freeze for another 10 minutes.
- Hot caramel can splatter when cream is added. Add the warm cream slowly and keep hands and face clear of the pan.
- Ramekin size and oven behaviour affect the centre. Start checking at 10 minutes; the edges should be set while the middle still trembles.
- Caramel centres can be frozen airtight for up to one month. The cakes are best straight from the oven; the molten centre sets as they cool.
- For a soy-free variation, replace the miso with 12 g tahini plus 2 g water and a small pinch of salt. The flavour changes and sesame becomes an allergen.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa