Flourless Miso Chocolate Torte with Butterscotch Sauce
May 27, 2021
Chocoholics, this one is for you. This flourless chocolate torte is so dense and rich, with a perfectly smooth texture. Plus it’s got one of my favorite secret ingredients: miso paste, for a little extra umami. Top it all off with a homemade butterscotch sauce to add a touch of sticky sweetness.
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Chocolate and butterscotch is one of those flavor combinations that is so nostalgic for me. It reminds me of summer evenings spent at a local ice cream shop, Jersey Freeze. I would always order the same sundae: chocolate soft serve with hot butterscotch sauce.
While this dessert isn’t ice cream, it’s still a perfect choice for those summer evenings. The rich chocolate is balanced by the salty umami of miso, the light sweetness of a layer of powdered sugar, and a generous drizzle of sticky butterscotch sauce. Plus, it’s flourless and gluten-free, so it’s easy to serve!
What You Need to Get Started
You can easily find all of the ingredients for this miso chocolate torte at your grocery store:
- Pantry: Dark chocolate, Sugar, Confectioner’s sugar, Brown sugar, Corn syrup
- Fridge: Butter, Eggs, White miso paste, Heavy cream
- Spice Rack: Sea salt
- Equipment: Pie pan, Parchment paper, Mixing bowl, Silicone spatula, Whisk, Saucepan, Mason jar, Mesh strainer
Let’s Make a Miso Chocolate Torte
First, let’s talk a little bit about miso. Even if you’re not super familiar, you may have heard of miso soup, traditionally served with Japanese cuisine. Yep, same miso, but a completely different presentation. Miso paste is made by combining soybeans, salt, and grains that have a specific type of mold called koji.
White miso paste, which we are using here, is the sweetest and most mellow variety. But it still has that signature earthy, umami flavor, which it adds to the chocolate and butterscotch in the torte. While this dessert won’t specifically taste like miso, it will have an extra layer of flavor over chocolate alone.
It’s one of my favorite secret ingredients to add to baked goods to give them a little something special. So you know this will be delicious! To get started, preheat your oven and line a pie pan with parchment paper. I used a standard pie tin which gives it a nice slope, but you can also make this in a cake pan if you prefer straight sides.
The first thing you’ll want to do is melt together the butter and chocolate. You can easily do this in the microwave, or you can use the top of a double boiler if you prefer. If microwaving, heat in thirty second increments, and give it a stir once it starts to melt.
When the butter and chocolate are mostly melted, stir to finish the melting and until it’s all smooth. Then add in the sugar and miso paste. Stir those in thoroughly as well, before setting the bowl aside for about ten minutes to cool. This will make your eggs stir in much more nicely, and removes the risk of them scrambling.
Once the chocolate mixture has cooled slightly, add the eggs in one at a time. Whisk to fully incorporating each egg before adding in the next one. After you add the last egg, continue whisking until the mixture is very smooth and glossy.
Transfer the filling to the parchment-lined pan, making sure to scrape out every last bit of chocolatey goodness with a silicone spatula. Bake it for about twenty-five minutes. It will puff up somewhat, especially on the edges, but will mostly collapse as it cools.
You will know that it’s done when the the center of the torte no longer jiggles independently from the rest of the cake. However, it will not be entirely set all the way through. Don’t worry if there are some bubbles on top, since you’ll be covering it with sugar anyway.
After baking, let the torte cool to room temperature on a trivet. Then transfer it to the fridge to chill completely overnight. If you are the planning ahead type, you can make this torte even further in advance. Keep it covered in the fridge until you are ready to serve it. If you are storing cut leftovers, be sure to cover the cut edges with plastic wrap.
While the torte is baking, cooling, or chilling, you can make the butterscotch sauce. In a medium saucepan, combine the brown sugar, water, and corn syrup. Heat the mixture on medium, and stir it gently, just until the sugar has dissolved.
Then, continue heating without stirring, until it reaches a temperature of 230°F on an instant-read thermometer. At that point, turn off the heat and add in the butter and cream. Be careful doing this, since the cold ingredients can cause the hot butterscotch to seize and splatter.
Stir the sauce until it’s totally smooth. Then, transfer it to a jar and cover loosely while you let it cool to room temperature. The butterscotch sauce can be made up to a week in advance and stored in the fridge. If needed, you can warm it in the microwave and stir until it reaches a drizzling consistency.
To finish the torte to prepare it for serving, remove it from the fridge and place a large plate on top. Carefully flip the torte over onto the plate and out of the pie pan. Then, carefully peel off the parchment paper. You can leave it upside down or flip it back, depending on which side you prefer to be the top.
Either way, sprinkle it all over with confectioner’s sugar. I like to add the sugar to a mesh strainer, and gently shake it over the torte, to make a nice, even sugar flurry coating the entire torte. Slice the torte into pieces with a sharp knife, and top each slice with a generous drizzle of the butterscotch sauce.
Dessert is served, chocoholics! This flourless miso chocolate torte is sooo rich and smooth. Top it with a drizzle of homemade butterscotch sauce for a perfectly sweet treat.
How to Serve Miso Chocolate Torte
This rich and decadent dessert just screams “dinner party” to me. It can be made in advance, is served chilled, and will definitely put an exclamation point on any meal you are serving. Serve it alongside decaf cold brew coffee with vanilla spice cream to end a summer evening.
Of course, if you are a true chocolate lover, you don’t need to wait until dessert. If you wanted to eat this tasty torte as part of breakfast or brunch, then I say, well there are five eggs in it! Make it a total chocolate adventure with espresso chocolate chip muffins and some chocolate old fashioned cocktails.
Use Up Leftover Ingredients
- Extra dark chocolate makes a delicious ganache to cover this chocolate peanut butter cheesecake.
- What’s for brunch? Leftover eggs are always a good excuse to make huevos rancheros with mango corn salsa.
- Miso paste adds its umami flavor to another favorite baked good, miso peanut butter cup cookies.
- Use corn syrup to keep your caramel from crystallizing, like in these caramel candies with soy sauce.
- If you end up with extra butterscotch sauce, drizzle it on top of homemade rich and creamy coffee ice cream.
Flourless Miso Chocolate Torte with Butterscotch Sauce
Miso Chocolate Torte
- 6 oz Dark Chocolate roughly chopped
- ¾ Cup Unsalted Butter
- 1 Cup Sugar
- 5 Eggs
- 2 Tbsp White Miso Paste
- 1 tsp Confectioner's Sugar
- ½ Cup Brown sugar
- 2 Tbsp Water
- 1 Tbsp Corn Syrup
- 2 Tbsp Butter cut into four pieces
- ¼ Cup Cream
- pinch Sea Salt optional, only if using unsalted butter
Miso Chocolate Torte
- Preheat the oven to 375°F and line a 9-inch pie pan with parchment paper.
- In a medium microwave safe bowl, combine the butter and chocolate. Heat in the microwave in 30 second increments, until the butter and chocolate are mostly melted. Stir to combine until smooth.
- Add in the sugar and miso paste, and stir. Set aside to cool about ten minutes.
- Once cooled slightly, whisk in the eggs one at a time, fully incorporating each before adding the next. Continue whisking after all the eggs have been added until the mixture is very smooth and glossy.
- Transfer the filling to the prepared pan, and bake for 25 minutes, until the center no longer jiggles separately from the rest of the cake.
- Let the torte cool to room temperature, then transfer it to the fridge to chill completely for at least 8 hours or overnight.
- In a medium saucepan, combine the brown sugar, water, and corn syrup. Heat on medium, stirring until the sugar has dissolved.
- Continue heating until it reaches a temperature of 230°F. Then turn off the heat.
- Add in the butter and cream carefully, as the mixture may seize. Stir until smooth.
- Transfer to a jar and cover loosely. Let cool to room temperature.
Serve the Torte
- Remove the torte from the fridge and place a large plate on top of it. Carefully flip it over onto the plate, and then peel off the parchment paper.
- Sprinkle the torte with the confectioner's sugar through a mesh strainer until evenly coated.
- Slice into 16 pieces and top each with a generous drizzle of butterscotch sauce.
- The torte can be made 3-4 days in advance and kept covered in the fridge until ready to serve. If cut, cover the cut edges with plastic wrap.
- The butterscotch sauce can be made up to a week in advance and stored in the fridge. If needed, microwave the sauce in 15 second increments and stir until it reaches a drizzling consistency.