Molten Dark Chocolate Pudding with Miso Caramel & Vanilla Crème Fraîche

There is something about a molten chocolate pudding which just NEVER gets old. For me, it needs to be properly dark, properly rich and basically borderline obscene in the middle. I don't want a vaguely chocolate sponge with a slightly damp centre. When you cut into this, I want that middle to actually FLOW. The most important thing here is good dark chocolate and not overbaking the puddings. And one little trick I really recommend is making the batter ahead and letting it sit in the fridge for a few hours before baking. That cold batter gives you a much better chance of getting a set outside while keeping the centre beautifully molten. Then you've got the miso caramel, which gives you that salty-sweet thing without becoming sickly, and the vanilla crème fraîche is there for one very important reason: ACIDITY. This dessert is rich. Very rich. So that cold, slightly sour crème fraîche running into the hot chocolate and caramel is exactly what brings the whole thing together.