Description
Indulge in the rich, aromatic flavors of this Hojicha Lava Cake, featuring a molten white chocolate center infused with toasty roasted green tea powder. Perfectly baked until the edges are firm and the center remains gooey, these individual cakes deliver a delightful contrast of textures and a sophisticated tea-flavored twist on the classic molten chocolate cake.
Ingredients
Scale
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
Instructions
- Prepare the Hojicha Ganache: Combine the finely chopped white chocolate and hojicha powder in a small heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour over the chocolate. Let it sit for one minute to soften, then stir until smooth and fully combined. Stir in the softened unsalted butter until incorporated. Chill the ganache in the refrigerator for about 30 minutes until firm enough to scoop. Once chilled, roll into 4 small balls and keep refrigerated until assembly.
- Prepare the Ramekins: Grease four ramekins (about 2.4-3.1 inches in diameter) with softened butter. Dust the insides evenly with cocoa powder or flour, then tap out any excess to ensure an even coating. This prevents sticking and helps the cakes release easily after baking.
- Make the Cake Batter: Melt the white chocolate and unsalted butter together in a heatproof bowl over a pan of barely simmering water, stirring frequently until smooth. Allow this mixture to cool slightly. In a separate bowl, whisk together the eggs, egg yolk, and granulated sugar until the mixture becomes pale and thickened. Gently fold the melted chocolate mixture into the egg mixture. Sift the all-purpose flour and salt over the combined batter and fold gently until just combined, being careful not to overmix.
- Assemble the Cakes: Spoon a generous tablespoon of the batter into each prepared ramekin, spreading it evenly. Place one chilled hojicha ganache ball in the center of each ramekin nestled into the batter. Cover the ganache with the remaining batter, smoothing the tops to ensure an even surface for baking.
- Bake: Preheat your oven to 390°F (199°C). Bake the assembled cakes for 11-13 minutes or until the edges are firm and set but the centers remain slightly jiggly and molten. Remove from the oven and let them rest for 1-2 minutes. Run a thin knife around the edges of each ramekin to loosen, then carefully invert each cake onto a serving plate.
- Serve: Serve the Hojicha Lava Cakes immediately while warm to enjoy the luscious molten center. Optionally, dust with powdered sugar or serve alongside vanilla ice cream for an extra indulgent finish.
Notes
- Keep a close eye on baking time to ensure the molten center remains gooey; timing is key.
- Hojicha powder can be found at specialty tea shops or online; you can substitute with matcha for a different tea flavor.
- Make sure the ganache is well chilled before rolling into balls to maintain shape during assembly.
- Use fresh eggs at room temperature for best results in texture and rise.
- For easy release, greasing and dusting the ramekins thoroughly is essential.
- Leftover cakes can be gently reheated but are best enjoyed fresh.
