Hojicha White Chocolate Lava (Printer View)

Individual molten cakes with creamy white chocolate and nutty hojicha infusion.

# Components:

→ 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

# Method:

01 - Preheat oven to 390°F. Grease four 6-8 oz ramekins 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 double boiler method, stirring until smooth. Remove from heat and cool slightly.
03 - In a separate mixing bowl, whisk together eggs, egg yolk, and sugar until pale and slightly thickened, approximately 2-3 minutes.
04 - Sift flour, hojicha powder, and salt into the egg mixture. 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 prepared ramekins.
07 - Place ramekins on 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 edges and invert each cake onto serving plates.
09 - Dust with powdered sugar and serve immediately, optionally with berries or whipped cream.

# Expert Advice:

01 -
  • The molten white chocolate center oozes onto your plate like a secret that tastes as good as it looks.
  • Hojicha brings an earthy, toasted depth that makes people stop mid-bite and ask what that mysterious flavor is.
  • Twelve minutes in the oven means you can have restaurant-quality dessert ready while still chatting with your guests.
02 -
  • The molten center is all about timing—every oven is different, so start checking at eleven minutes and adjust by thirty-second increments until you find your sweet spot.
  • Room temperature eggs make an enormous difference; cold eggs won't whip up properly and your cakes will be dense and sad.
03 -
  • If you want an even more molten center, reduce the baking time by one minute and accept that the sides will be slightly softer—this is a game for the brave.
  • Keep hojicha powder in an airtight container away from light and heat, or it will lose its aromatic magic within weeks.
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