# Ingredient List:
→ Hojicha Ganache Center
01 - 2.1 oz white chocolate, finely chopped
02 - 2 tbsp heavy cream
03 - 1 tsp hojicha powder
04 - 0.35 oz unsalted butter, room temperature
→ White Chocolate Cake
05 - 3.5 oz white chocolate, chopped
06 - 2.8 oz unsalted butter
07 - 2 large eggs
08 - 1 large egg yolk
09 - 0.25 cup granulated sugar
10 - 0.35 cup all-purpose flour
11 - 0.125 tsp salt
→ For the Ramekins
12 - Softened butter, for greasing
13 - Cocoa powder or flour, for dusting
# Directions:
01 - Combine white chocolate and hojicha powder in a small heatproof bowl. Heat heavy cream until just simmering and pour over chocolate mixture. Let stand for 1 minute, then stir until smooth. Incorporate butter until fully blended. Refrigerate ganache for approximately 30 minutes until firm enough to scoop. Form into 4 small balls and keep chilled.
02 - Butter four ramekins (approximately 6-8 cm diameter) thoroughly. Dust interior with cocoa powder or flour, tapping out any excess powder.
03 - Melt white chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Allow to cool slightly. In a separate bowl, whisk eggs, egg yolk, and sugar until pale and thickened. Gently fold melted chocolate mixture into egg mixture. Sift flour and salt into batter, folding until just combined.
04 - Distribute a generous tablespoon of batter into each prepared ramekin. Position one chilled hojicha ganache ball in the center of each ramekin. Cover with remaining cake batter, smoothing tops evenly.
05 - Bake in preheated oven at 390°F for 11-13 minutes until edges are set but centers remain slightly jiggly. Remove from oven and let rest for 1-2 minutes. Run a thin knife around edges and invert onto serving plates.
06 - Serve immediately while warm to achieve the signature lava flow. Optionally dust with powdered sugar or accompany with vanilla ice cream.
