Description
Hojicha Lava Cake is a delightful dessert featuring a rich, molten center of hojicha ganache surrounded by a creamy white 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 2.1 oz white chocolate and 1 tsp hojicha powder in a small heatproof bowl. Heat 2 tbsp heavy cream until just simmering and pour over chocolate. Let sit for 1 minute, then stir until smooth. Stir in 0.35 oz unsalted butter until fully incorporated. Chill in refrigerator for approximately 30 minutes until firm enough to scoop. Roll into 4 small balls and keep chilled.
- Prepare the Ramekins: Grease 4 ramekins approximately 2.4-3.1 inches in diameter with butter and dust with cocoa powder or flour. Tap out excess powder to ensure even coating.
- Make the Cake Batter: Melt 3.5 oz white chocolate and 2.8 oz butter together in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Allow to cool slightly. In a separate bowl, whisk together 2 eggs, 1 egg yolk, and 2.1 oz sugar until pale and thick. Fold melted chocolate mixture into egg mixture. Sift in 1.4 oz flour and 1/8 tsp salt, and gently fold until just combined.
- Assemble the Cakes: Spoon a generous tablespoon of batter into each ramekin. Place a chilled hojicha ganache ball in the center of each ramekin. Cover with remaining cake batter, smoothing the tops to ensure even baking.
- Bake: Bake in a preheated oven at 390°F for 11-13 minutes, until edges are set but centers are still slightly jiggly. Remove from oven and let rest 1-2 minutes. Run a thin knife around the edge and invert onto serving plates.
- Serve: Serve immediately while warm to achieve the signature molten lava effect. Optionally dust with powdered sugar or serve with vanilla ice cream.
Notes
- Use high-quality white chocolate for the best flavor.
- Chill the ganache balls thoroughly to maintain the molten center when baking.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Fusion
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg