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Preheat oven to 180C/350F. Grease and line a 9x9 inch pan with parchment paper.
In a bowl weigh out flour, baking powder, and salt.
Melt butter and oil in a pan over medium low heat. Add both sugars heat until smooth. There should be minimal bubbling.
Add cocoa powder, cinnamon, espresso, and vanilla sugar to the butter/sugar mixture and mix well, keep on low heat.
In a large bowl whisk eggs + yolk vigorously for 3 minutes. It should be pale and very frothy.
Vigorously whisk and warm chocolate mixture to the eggs. It is okay if still quite warm. Just whisk constantly.
Add flour and mix until combined, do not over mix.
Pour into pan and bake for 23-25 minutes or until edges are set and center is a little fudgy.
Place sugar and water in a pan and mix. Heat over medium heat without mixing.
Heat cream just before boiling and add miso. Make sure completely smooth.
Once sugar mixture is golden brown and bubbling, slowly add miso/cream and it will bubble. Whisk continuously.
Add a dash of salt and let simmer for a few minutes.
Store in a glass jar in the fridge.