Place your caramels into a pot, along with the cream. Place this over medium heat.

Keep heating this, whiles stirring, until all the caramels have melted and you get a smooth mixture. Add in the miso, then once this has melted, take the caramel off the heat and leave aside.

Start by pre-heating your oven to 180c/350f. Also grease and line an 8 inch square cake tin.

In a pot, add the butter and chocolate. Place this over medium heat and heat until the mixture is all melted and smooth. You could also just do this in your microwave. Leave aside to cool.

In a large bowl, add the eggs and both sugars. Whip this until the mixture lightens in colour and almost doubles in volume. I do this with an electric mixer, but it can be done by hand, just whisk aggressively.

Pour the cooled butter/chocolate mixture into this and whisk this in.

Now add the flour, cocoa powder and salt. Whisk just until you get a smooth batter.

Add half of this batter into your prepared tin, smooth this out then drizzle about half of the miso caramel over this. Now add the rest of the batter and drizzle the rest of the caramel on top. Swirl everything around with a knife or a skewer.

Sprinkle some extra chopped chocolate on top, then bake this for around 45 minutes - 1 hour. It is done once a toothpick inserted into the centre comes out with a few moist crumbs on it.

Once baked, leave it too cool at room temperature for a bit, then place in your fridge for 1 hour.

After this hour, take it out of the tin, cut into it and enjoy!