Hojicha White Chocolate Lava Cake (Print view)

Individual molten cakes with creamy white chocolate and roasted hojicha centers

# List of Ingredients:

→ For the Lava Cakes

01 - 2.8 oz white chocolate, chopped
02 - 4 tbsp unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 1 large egg yolk
05 - 1/3 cup granulated sugar
06 - 1/4 cup all-purpose flour
07 - 2 tbsp hojicha powder
08 - Pinch of salt

→ For Serving

09 - Powdered sugar, for dusting
10 - Fresh berries or whipped cream

# Step-by-Step Directions:

01 - Preheat oven to 390°F. Grease four ramekins with 6-8 oz capacity with butter and lightly dust with flour, tapping out any excess.
02 - Melt white chocolate and butter together in a heatproof bowl set over a pot of barely simmering water using the double boiler method, stirring until smooth. Remove from heat and let cool slightly.
03 - In a separate mixing bowl, whisk together eggs, egg yolk, and sugar until pale and slightly thickened, about 2-3 minutes.
04 - Sift in flour, hojicha powder, and salt. Gently fold to combine.
05 - Pour melted white chocolate mixture into egg mixture and fold until just incorporated. Do not overmix.
06 - Divide batter evenly among the prepared ramekins.
07 - Place ramekins on a baking tray and bake for 12 minutes, or until edges are set but centers remain soft and jiggly.
08 - Remove from oven and let rest for 1-2 minutes. Carefully run a thin knife around the edges and invert each cake onto serving plates. Dust with powdered sugar and serve immediately, optionally with berries or whipped cream.

# Expert Suggestions:

01 -
  • Rich and creamy molten center with a unique roasted tea aroma.
  • A perfect balance of earthy hojicha notes and sweet white chocolate.
  • Individual portions that are ideal for dinner parties or special occasions.
02 -
  • Ensure your ramekins are thoroughly greased and floured to prevent the delicate cakes from sticking.
  • Whisk the eggs and sugar sufficiently until pale and thickened to achieve the correct cake structure.
  • Sift the hojicha powder before adding it to the batter to avoid any bitter clumps.
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