Flourless Chocolate Cake with Miso Caramel

• 7 oz dark chocolate (ideally between 57% – 70%)
• 1 cup salted butter
• 3 eggs
• 3/4 cup brown sugar
• 1/2 cup mascarpone or soft cheese
• ¼ tsp vanilla extract
• 1 cup hazelnuts, ground
• 1 tbsp coffee powder
• 1/4 cup cocoa powder, plus extra to serve for the caramel
• 3/4 cup sugar
• 2 tbsp butter
• 1/4 cup heavy cream
• 2 tsp red miso paste

Here’s how

1. Preheat the oven to 340°F / 160°C, and line the base of a springform tin with baking parchment.
2. Melt the chocolate and butter in a bowl set over a pan of simmering water. Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 minutes until thick and creamy.
3. Add the mascarpone and vanilla, continue to mix until everything is combined. Lightly fold in the melted chocolate mixture until everything is one even color, then fold in the hazelnut flour.
4. Sift in the cocoa powder and fold together to combine. Scrape the cake batter into the prepared tin.
5. Bake for 35-40 minutes until the cake is puffed up and has cracked on top.
6. Remove from the oven and leave to cool in the tin for 30-40 minutes – it will deflate as it cools a little.
7. Meanwhile to make the caramel, simply continue all the ingredients in a shallow pan on a medium heat.
8. Bring up to the boil and continue to cook until dissolved.
9. Leave to cool before serving with your flourless chocolate cake.