Hojicha White Chocolate Lava Cake (Printer-friendly)

Individual molten cakes blending creamy white chocolate with roasted hojicha for an elegant Japanese fusion dessert.

# Ingredient List:

→ 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 (roasted green tea, finely ground)
08 - Pinch of salt

→ For Serving

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

# Directions:

01 - Preheat the oven to 390°F. Grease four 6-8 oz ramekins with butter and lightly dust with flour, tapping out any excess.
02 - Melt the white chocolate and butter together in a heatproof bowl set over a pot of barely simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.
03 - In a separate mixing bowl, whisk together the eggs, egg yolk, and sugar until pale and slightly thickened, about 2-3 minutes.
04 - Sift in the flour, hojicha powder, and salt. Gently fold to combine.
05 - Pour the melted white chocolate mixture into the egg mixture and fold until just incorporated. Do not overmix.
06 - Divide the batter evenly among the prepared ramekins.
07 - Place ramekins on a baking tray and bake for 12 minutes, or until the edges are set but the 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 Tips:

01 -
  • The molten center creates that perfect moment of anticipation when you break through the cake
  • Hojicha's roasted, nutty profile balances white chocolate's intensity without any bitterness
  • Individual portions mean everyone gets their own personal lava cake experience
02 -
  • Overbaking by even 30 seconds transforms that luscious molten center into a standard cake, so set your timer and trust it
  • The batter needs to rest briefly after mixing, so don't rush from bowl to oven
  • Room temperature eggs incorporate better and create a more uniform texture
03 -
  • Water accidentally getting into your melted chocolate will seize it instantly, so keep your double boiler water at a gentle simmer, not a rolling boil
  • Room temperature ingredients combine more smoothly, so take everything out of the fridge 30 minutes before you start
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