Flourless Chocolate Cake with Miso Caramel
- Mar 29
- 2 min read
This is one of those desserts that feels wonderfully indulgent from the very first slice. Rich, soft, and deeply chocolatey, it has that melt-in-the-mouth texture that makes a flourless cake feel a little bit special every time. The combination of dark chocolate, butter, and ground nuts gives it real depth and richness, while the whipped eggs and sugar help create that beautifully light yet fudgy finish. Then, of course, there’s the caramel. Smooth, glossy, and lifted with a touch of miso for a gentle savoury edge, it brings the whole cake together in the most delicious way. It’s the sort of pudding that looks impressive on the table, but still feels comforting and generous — perfect for a celebration, a dinner party, or simply for those moments when only chocolate will do.
Timings:
Prep time: 40 minutes, plus 40 minutes cooling
Cooking time: 40 minutes
Serves: 8
Ingredients:
For the cake:
200g dark chocolate (57–70% cocoa)
200g salted butter
3 large free-range eggs
175g light soft brown sugar
100g mascarpone or soft cheese
1/4 tsp vanilla extract
100g ground Oregon hazelnuts or ground almonds
1 tbsp instant coffee powder
30g cocoa powder, plus extra to serve
For the caramel:
150g golden caster sugar
30g unsalted butter
60ml double cream
2 tsp red miso paste
Method:
Preheat the oven to 160°C and line the base of a 20cm springform tin with baking parchment.
Melt the dark chocolate and salted butter in a heatproof bowl set over a pan of simmering water.
In a separate bowl, beat the eggs and light soft brown sugar with an electric whisk for 4–5 minutes until thick and creamy.
Add the mascarpone and vanilla extract, then mix until combined.
Lightly fold in the melted chocolate mixture until the batter is an even colour.
Fold in the ground hazelnuts or ground almonds.
Sift in the instant coffee powder and cocoa powder, then fold everything together until fully combined.
Scrape the batter into the prepared tin and level the top.
Bake for 35–40 minutes, until the cake is puffed and cracked on top.
Remove from the oven and leave to cool in the tin for 30–40 minutes. The cake will sink slightly as it cools.
Meanwhile, make the caramel by combining the golden caster sugar, unsalted butter, double cream, and red miso paste in a shallow pan over a medium heat.
Bring to the boil and cook until the sugar has fully dissolved and the caramel is smooth.
Leave the caramel to cool slightly.
Serve the cake with the caramel spooned over the top and a light dusting of cocoa powder, if liked.
Chef’s Tip:
This cake is at its best when you let it cool properly before serving, as that’s when the texture settles into that lovely rich, fudgy finish. And for an extra-special touch, warm the caramel gently before serving so it pours beautifully over each slice.
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