Hojicha White Chocolate Lava Cake

Indulge in the sophisticated flavors of Japanese fusion with this Hojicha White Chocolate Lava Cake. This decadent individual dessert combines the creamy sweetness of white chocolate with the distinctively nutty and earthy notes of roasted green tea. Each spoonful offers a luxurious experience as the molten center flows out, creating a perfect balance of textures and aromas.

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Whether you are hosting a formal dinner party or looking for a quiet moment of indulgence, these cakes are designed to impress. The preparation focuses on high-quality ingredients like fine hojicha powder and rich white chocolate to ensure a deep, authentic taste that lingers on the palate.

Ingredients

• 80 g (2.8 oz) white chocolate, chopped
• 60 g (4 tbsp) unsalted butter, plus extra for greasing
• 2 large eggs
• 1 large egg yolk
• 60 g (1/3 cup) granulated sugar
• 30 g (1/4 cup) all-purpose flour
• 2 tbsp hojicha powder (roasted green tea, finely ground)
• Pinch of salt
• Optional: Powdered sugar, for dusting
• Optional: Fresh berries or whipped cream

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

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Instructions

Step 1

Preheat the oven to 200°C (390°F). Grease four ramekins (approx. 6–8 oz capacity) with butter and lightly dust with flour, tapping out any excess.

Step 2

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.

Step 3

In a separate mixing bowl, whisk together the eggs, egg yolk, and sugar until pale and slightly thickened, about 2–3 minutes.

Step 4

Sift in the flour, hojicha powder, and salt. Gently fold to combine.

Step 5

Pour the melted white chocolate mixture into the egg mixture and fold until just incorporated. Do not overmix.

Step 6

Divide the batter evenly among the prepared ramekins.

Step 7

Place ramekins on a baking tray and bake for 12 minutes, or until the edges are set but the centers remain soft and jiggly.

Step 8

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.

Step 9

Dust with powdered sugar and serve immediately, optionally with berries or whipped cream.

Zusatztipps für die Zubereitung

To ensure the perfect lava effect, keep a close eye on the baking time. Oven temperatures can vary, so the "jiggly center" test is the best way to determine when they are ready. Letting the cakes rest for a minute after baking helps them stabilize slightly before unmolding, preventing the cake from collapsing too early.

Varianten und Anpassungen

For a vibrant green alternative, you can substitute the hojicha powder with high-quality matcha powder. This creates a different but equally delicious flavor profile with grassy and sweet notes. You can also experiment with different types of chocolate, though white chocolate provides the best canvas for the tea's aroma.

Serviervorschläge

Serve these cakes warm to maintain the molten center. They pair beautifully with a handful of fresh raspberries to add tartness, or a dollop of unsweetened whipped cream. For a beverage pairing, try a glass of ice-cold milk or a strong shot of espresso to complement the earthy tea notes.

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Once you break through the soft exterior to reveal the warm, aromatic hojicha center, you'll see why this dessert is a favorite. Enjoy the harmony of Japanese tea culture and classic French pastry techniques in every bite.

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

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Recipe Questions & Answers

→ What makes the center molten?

The precise baking time of 12 minutes creates set edges while keeping the center soft and jiggly. The white chocolate and butter mixture remains fluid in the center, creating the signature molten texture when you cut into the cake.

→ Can I prepare these in advance?

Yes, you can prepare the batter up to 4 hours ahead and store it in the ramekins in the refrigerator. Bake them just before serving, adding 1-2 extra minutes to the baking time if the batter is cold.

→ What is hojicha powder?

Hojicha is roasted Japanese green tea with a reddish-brown color and nutty, earthy flavor profile. The powder is finely ground roasted tea leaves, which infuses the white chocolate with distinctive roasted notes unlike regular matcha.

→ How do I know when they're done?

The edges should be set and firm to the touch, but the center should still jiggle slightly when you gently shake the ramekin. They will continue cooking slightly during the resting period, so don't overbake.

→ Can I substitute the hojicha?

Matcha powder works well for a greener tea flavor, or try cinnamon for a spiced variation. Keep in mind that changing the tea will alter the flavor profile significantly from the original roasted hojicha taste.

→ What size ramekins work best?

Use 6-8 oz ramekins for optimal results. This size allows the cakes to rise properly while maintaining the molten center. Smaller ramekins may overflow, while larger ones won't achieve the right texture balance.