Description

Indulge in a delightful twist on the classic molten lava cake with this Hojicha Lava Cake recipe. Featuring a rich and creamy hojicha-infused white chocolate ganache center encased in a delicate, tender white chocolate cake, this dessert delivers a warm, aromatic tea flavor balanced by the sweetness of white chocolate. Perfect for impressing guests or treating yourself to a sophisticated dessert, these cakes bake to perfection with a molten center that oozes upon serving.

Ingredients

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Hojicha Ganache Center:

2.1 oz white chocolate, finely chopped
2 tbsp heavy cream
1 tsp hojicha powder
0.35 oz unsalted butter, room temperature

White Chocolate Cake:

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 the Ramekins:

Softened butter for greasing
Cocoa powder or flour for dusting

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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 and pour it over the chocolate mixture. Let it sit for 1 minute, then stir until completely smooth. Stir in 0.35 oz room-temperature unsalted butter until fully incorporated. Chill in the refrigerator for about 30 minutes until firm enough to scoop. Once chilled, roll the ganache into 4 small balls and keep them chilled.
Prepare the Ramekins: Grease four ramekins (about 2.4 to 3.1 inches in diameter) with softened butter. Dust each well generously with cocoa powder or flour, then tap out the excess to ensure an even coating. This will help prevent the cake from sticking during baking.
Make the Cake Batter: Melt 3.5 oz white chocolate and 2.8 oz unsalted butter together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth and well combined. Allow the mixture to cool slightly. In a separate bowl, whisk together 2 large eggs, 1 large egg yolk, and 2.1 oz granulated sugar until the mixture is pale, thick, and slightly ribboned when lifted. Gently fold the melted chocolate mixture into the egg mixture until combined. Then sift in 1.4 oz all-purpose flour and 1/8 tsp salt, folding gently just until incorporated to maintain a light batter.
Assemble the Cakes: Spoon a generous tablespoon of the batter into each prepared ramekin to cover the bottom. Place one chilled hojicha ganache ball in the center of each ramekin. Cover the ganache completely with the remaining cake batter, smoothing the tops evenly to ensure uniform baking.
Bake: Place the ramekins on a baking sheet and bake in a preheated oven at 390°F (200°C) for 11 to 13 minutes. The edges should be set while the centers remain slightly jiggly to create that molten texture. Remove from the oven and allow to rest for 1 to 2 minutes. Run a thin knife around the edges of each cake to loosen them, then carefully invert onto serving plates.
Serve: Serve the Hojicha Lava Cakes immediately while warm to enjoy the signature molten lava effect. Optionally, dust with powdered sugar or accompany with a scoop of vanilla ice cream for an extra indulgent touch.

Notes

Ensure the ganache is well-chilled and firm before rolling into balls to prevent melting into the batter prematurely.
Do not overbake to maintain the molten center; check the cakes closely during the last minutes of baking.
You can substitute white chocolate with milk chocolate if preferred, though it will alter the flavor profile slightly.
If you don’t have hojicha powder, roasted green tea powder or matcha can be used as an alternative but expect a different taste.
Use room temperature butter and eggs to achieve a smooth batter and even baking.