Molten Cake Recipe
Raspberry fluid gel, miso caramel ice cream
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Ingredients
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Molten Cake
Raspberry Fluid Gel
Miso Caramel Ice Cream
Method
Molten Cake
- 1
Prepare the Chocolate Mixture
Preheat your oven to 200°C (400°F). In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave until smooth, stirring occasionally.
- 2
Mix Ingredients
In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined. Add the melted chocolate mixture to the egg mixture and stir until smooth.
- 3
Add Dry Ingredients
Gently fold in the all-purpose flour until just combined. Be careful not to overmix.
- 4
- 5
Bake
Bake in the preheated oven for 10-12 minutes, until the edges are set but the center is still soft. Remove from the oven and let them sit for 1-2 minutes before inverting onto plates.
Raspberry Fluid Gel
- 6
- 7
Thicken the Mixture
Sprinkle the agar-agar powder over the raspberry mixture, stirring constantly, and bring to a boil for 1-2 minutes to activate the agar-agar.
- 8
Blend and Chill
Remove from heat and let it cool slightly. Blend until smooth and strain through a fine sieve to remove seeds. Pour into a shallow dish and refrigerate until set.
Miso Caramel Ice Cream
- 9
- 10
Combine Caramel with Cream
In another bowl, whisk together the egg yolks and miso paste. Slowly pour the hot caramel into the egg mixture while whisking continuously. Add the heavy cream and sweetened condensed milk, mixing until smooth.
- 11
Chill the Mixture
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze until firm.