Description
This Hojicha Lava Cake combines the rich, roasted flavor of Japanese hojicha green tea with a decadent molten white chocolate center. The silky hojicha-infused white chocolate ganache melts perfectly inside a tender, buttery cake, creating an indulgent dessert that is both unique and comforting. Ideal for impressing guests or treating yourself to a cozy, gourmet experience at home.
Ingredients
Scale
Hojicha Ganache
- 2.1 oz white chocolate, finely chopped
- 2 tbsp heavy cream
- 1 tsp hojicha powder
- 0.35 oz unsalted butter, room temperature
Cake Batter
- 3.5 oz white chocolate, chopped
- 2.8 oz unsalted butter
- 2 large eggs
- 1 large egg yolk
- 2.1 oz granulated sugar
- 1.4 oz all-purpose flour
- 1/8 tsp salt
For Preparation
- Softened butter for greasing
- Cocoa powder or flour for dusting
Instructions
- Prepare the Hojicha Ganache: Combine 2.1 oz finely chopped white chocolate and 1 tsp hojicha powder in a small heatproof bowl. Heat 2 tbsp heavy cream until just simmering, then pour over the chocolate and powder mixture. Let it sit for 1 minute to melt, then stir gently until smooth. Stir in 0.35 oz unsalted butter until fully incorporated. Transfer to refrigerator and chill for about 30 minutes until firm enough to scoop. Roll the ganache into 4 small balls and keep chilled.
- Prepare the Ramekins: Grease four ramekins (approximately 2.4-3.1 inches in diameter) thoroughly with softened butter. Dust each ramekin evenly with cocoa powder or flour, tapping out any excess to ensure an even coating that will help the cakes release easily after baking.
- Make the Cake Batter: Melt 3.5 oz chopped white chocolate together with 2.8 oz unsalted butter in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Allow this mixture to cool slightly to avoid cooking the eggs. In a separate bowl, whisk together 2 large eggs, 1 large egg yolk, and 2.1 oz granulated sugar until pale, thick, and tripled in volume. Gently fold the melted chocolate and butter mixture into the egg mixture, then sift in 1.4 oz all-purpose flour and 1/8 tsp salt. Fold the dry ingredients in gently until just combined to maintain the batter’s lightness.
- Assemble the Cakes: Spoon a generous tablespoon of the cake batter into the bottom of each prepared ramekin. Place a chilled hojicha ganache ball in the center of each ramekin atop the batter. Cover the ganache completely with the remaining batter, smoothing the tops to ensure even baking and a neat finish.
- Bake the Lava Cakes: Preheat the oven to 390°F (200°C). Bake the assembled ramekins for 11 to 13 minutes, or until the edges are set and the centers remain slightly jiggly for the signature molten texture. Remove from the oven and allow the cakes to rest for 1 to 2 minutes to settle.
- Serve: Run a thin knife around the edges to loosen the cakes, then carefully invert each ramekin onto a serving plate. Serve immediately while warm to enjoy the molten hojicha ganache center flowing out. Optionally, dust with powdered sugar or accompany with a scoop of vanilla ice cream for extra indulgence.
Notes
- Ensure the chocolate and butter mixture is cooled before folding into eggs to prevent curdling.
- Chilling the hojicha ganache is crucial for forming firm balls that won’t melt too quickly during baking.
- Watch baking time closely; overbaking will eliminate the molten lava center effect.
- Use fresh eggs at room temperature to achieve the best whipping results.
- For added flavor, you can sprinkle a bit of matcha powder on top as a garnish.
