1 1/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp ginger powder
1 tsp baking powder
2 cups white sugar
6 oz melted butter
2 egg yolks
2 whole eggs
1/2 cup chopped candied ginger
2 tsp white miso
1 can caramel sauce
To make caramel sauce, place 1 can sweetened condensed milk on its side in a small saucepot and cover with cold water. Slowly bring the water to a simmer and simmer for 2 hours, making sure the can is always submerged. Remove can and allow to cool completely before opening.
In a small bowl, whisk together caramel sauce and miso until smooth.
Preheat oven to 350 degrees and make sure all ingredients are room temperature. In a large bowl, sift together flour, baking powder, salt, cocoa powder and ginger powder.
In another large bowl, whisk together the eggs, yolks, melted butter and sugar. Add the dry ingredients to the wet and stir with a wooden spoon until just combined, then fold in candied ginger.
Pour batter into a Silpat Entremet on a baking sheet and smooth with a spatula.
Bake for 10 minutes, rotate pan and bake for another 10 or until a toothpick comes out clean when stuck in the center. Allow to cool for at least 30 minutes before unmolding. Drizzle with miso caramel sauce.