Yuzo-Miso Chocolate Cake


  • 13 tablespoons butter, divided use
  • 8 ounces 70 percent quality dark chocolate
  • 6 egg yolks
  • 1¾ cups sugar, divided use
  • ½ cup flour
  • 1 cup heavy cream
  • ¾ cup 35 percent quality white chocolate
  • ¾ cup Saikyo miso
  • 1 tablespoon yuzu juice
  • Saketini foam, recipe follows


Melt 9 tablespoons of butter and then fold in dark chocolate to melt. In another bowl, whip egg yolks, 1¹⁄3 cups of sugar and flour, then fold in chocolate-butter mixture and whisk vigorously until incorporated; set ganache aside.

To make white yuzu ganache, bring heavy cream to first bubble, fold in remaining sugar and remaining butter, stirring until fully incorporated. Next fold in white chocolate, whisk until chocolate is incorporated on low heat. Fold in Saikyo miso, and yuzu juice. Cool; set aside.

Pour 2 ounces ganache into an aluminum cup, 2 ounces miso ganache and top with 2 more ounces of ganache. Bake in a preheated 300 F oven 10 minutes, turn and bake 6 more minutes. Allow to set for 15 minutes and serve warm. Top with vanilla ice cream rolled in rice crackers bits and saketini foam. Makes 12 servings.

To prepare the saketini foam, heat up 1¾ cups heavy cream, 1 cup milk, 7½ tablespoons sugar. Add two gelatin sheets, dissolve and take off heat. Add ²⁄3 cups Nigori Sake (unfiltered sake) and 1¹⁄3 cups elderflower syrup. Dispense from a foam canister (use blender as alternate).