Hojicha Lava Cake

Indulge in the sophisticated flavors of Japanese fusion with this Hojicha Lava Cake. This dessert features a velvety white chocolate cake that hides a molten heart of roasted green tea ganache. The deep, earthy notes of the hojicha provide a perfect aromatic balance to the creamy sweetness of the white chocolate, creating a luxurious treat that is as beautiful to look at as it is delicious to eat.

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Whether you are hosting a dinner party or simply craving a high-end cafe experience at home, these individual cakes are designed to impress. The signature "lava" effect is achieved by placing a pre-chilled ganache ball into the batter, ensuring a perfectly liquid center every time you break through the golden-brown crust.

Ingredients

• Hojicha Ganache Center: 60 g white chocolate (chopped), 30 ml heavy cream, 1 tsp hojicha powder, 10 g unsalted butter.
• White Chocolate Cake: 100 g white chocolate (chopped), 80 g unsalted butter, 2 large eggs, 1 large egg yolk, 60 g granulated sugar, 40 g all-purpose flour, 1/8 tsp salt.
• For the Ramekins: Softened butter for greasing, cocoa powder or flour for dusting.

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Instructions

1. Prepare the Hojicha Ganache

Combine 60 g white chocolate and 1 tsp hojicha powder in a bowl. Pour simmering cream over the mixture, let sit for 1 minute, and stir until smooth. Mix in 10 g butter. Chill for 30 minutes, then roll into 4 small balls and keep refrigerated.

2. Prepare the Ramekins

Grease 4 ramekins (6–8 cm) with butter and dust with cocoa powder or flour, tapping out any excess.

3. Make the Cake Batter

Melt 100 g white chocolate and 80 g butter over a water bath. In another bowl, whisk eggs, egg yolk, and sugar until pale and thick. Fold the chocolate into the eggs, then gently fold in sifted flour and salt.

4. Assemble the Cakes

Spoon a tablespoon of batter into each ramekin, place a chilled ganache ball in the center, and cover with the remaining batter.

5. Bake

Bake at 200°C (390°F) for 11–13 minutes until the edges are set but the centers remain jiggly. Let rest for 2 minutes before inverting onto plates.

6. Serve

Serve immediately while warm to ensure the molten center flows perfectly.

Zusatztipps für die Zubereitung

You can assemble these cakes ahead of time and keep them in the refrigerator. If you are baking them directly from the fridge, simply add 1–2 minutes to the total baking time to ensure the center reaches the right temperature while the exterior sets.

Varianten und Anpassungen

For a different tea experience, you can easily substitute the hojicha powder with high-quality matcha powder. This will result in a vibrant green molten center with the distinct, grassy sweetness characteristic of traditional green tea.

Serviervorschläge

Enhance the dessert by serving it with a scoop of vanilla ice cream or a dollop of unsweetened whipped cream. Fresh berries, such as raspberries or strawberries, also provide a lovely tart contrast to the rich white chocolate.

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With its striking contrast of colors and the dramatic reveal of the hojicha ganache, this lava cake is a true showstopper. Enjoy the warm, comforting embrace of roasted tea in every decadent bite.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Recipe Questions & Answers

→ What is hojicha?

Hojicha is roasted Japanese green tea with earthy, caramel-like notes. Unlike matcha, it's roasted over charcoal, giving it a reddish-brown color and mellower flavor that pairs beautifully with white chocolate.

→ How do I know when the cakes are done?

The edges should be set but the center will still jiggle slightly when gently shaken. This ensures the molten center remains liquid. They typically bake for 11-13 minutes at 200°C (390°F).

→ Can I make these ahead of time?

Yes, you can assemble the cakes in ramekins and refrigerate for several hours before baking. If baking from chilled, add 1-2 minutes to the baking time.

→ What can I substitute for hojicha powder?

Matcha powder works well for a vibrant green tea version. Alternatively, you can use finely ground roasted coffee or cocoa powder for different flavor variations.

→ Why did my lava center set instead of flowing?

This usually happens from overbaking. Remove the cakes when edges are firm but centers still wobble. Let them rest only 1-2 minutes before serving to maintain the molten texture.

→ What's the best way to serve hojicha lava cake?

Serve immediately while warm for the signature lava effect. Pair with unsweetened whipped cream, fresh berries, or vanilla ice cream to balance the sweetness. A dusting of powdered sugar adds an elegant touch.