Hojicha White Chocolate Lava Cake (Print)

Individual molten cakes with creamy white chocolate and nutty roasted hojicha centers

# 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

# 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 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, approximately 2-3 minutes.
04 - Sift flour, hojicha powder, and salt together. Gently fold into egg mixture.
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 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 -
  • That moment when you cut into the cake and the warm chocolate center flows out is pure theater—guaranteed to impress anyone at your table.
  • Hojicha brings this unexpected earthy depth that makes white chocolate taste even more luxurious than it already is.
  • Ready in under an hour from start to finish, so you can actually pull off an impressive dessert on a weeknight.
02 -
  • The timing is everything—one minute less gives you that perfect ooze, but one minute too long and you lose the molten center to a fully set cake.
  • Don't skip the resting period after baking, even though it's tempting; it helps the cakes set just enough to invert without falling apart.
03 -
  • Temperature matters more than time—let your ingredients come to room temperature before mixing for a smoother, more stable batter that bakes evenly.
  • If you're nervous about inverting, you can also serve these straight from the ramekin with the powdered sugar dusted on top—it looks elegant and removes one potential stress point.
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