Save Indulge in a sophisticated fusion of flavors with this Hojicha Lava Cake. This dessert combines the creamy sweetness of white chocolate with the deep, smoky, and nutty notes of roasted green tea. When sliced, the cake reveals a luxuriously molten center that flows perfectly, creating an unforgettable experience for any tea lover or dessert enthusiast.
Save The key to this decadent treat is the contrast between the delicate, golden-baked exterior and the earthy, liquid ganache heart. By using high-quality white chocolate and authentic hojicha powder, you achieve a level of richness that is both complex and comforting.
Ingredients
- Hojicha Ganache Center: 60 g white chocolate (finely chopped), 30 ml heavy cream, 1 tsp hojicha powder, 10 g unsalted butter (room temperature).
- 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.
Instructions
- 1. Prepare the Hojicha Ganache
- In a small heatproof bowl, combine 60 g white chocolate and 1 tsp hojicha powder. Heat 30 ml heavy cream until just simmering and pour over the chocolate. Let sit for 1 minute, then stir until smooth. Stir in 10 g unsalted butter until incorporated. Chill the ganache in the refrigerator for about 30 minutes, until firm enough to scoop. Roll into 4 small balls and keep chilled.
- 2. Prepare the Ramekins
- Grease 4 ramekins (approx. 6–8 cm diameter) with butter and dust with cocoa powder or flour. Tap out excess.
- 3. Make the Cake Batter
- Melt 100 g white chocolate and 80 g butter together in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Let cool slightly. In a separate bowl, whisk together 2 eggs, 1 egg yolk, and 60 g sugar until pale and thick. Fold the melted chocolate mixture into the egg mixture. Sift in 40 g flour and 1/8 tsp salt, and gently fold until just combined.
- 4. Assemble the Cakes
- Spoon a generous tablespoon of batter into each ramekin. Place a chilled hojicha ganache ball in the center of each. Cover with remaining cake batter, smoothing the tops.
- 5. Bake
- Bake in a preheated oven at 200°C (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 plates.
- 6. Serve
- Serve immediately while warm for the signature lava effect. Optionally dust with powdered sugar or serve with vanilla ice cream.
Zusatztipps für die Zubereitung
Cakes can be assembled ahead and refrigerated; add 1–2 minutes to baking time if baking from chilled. Always check product labels for potential allergens like milk, eggs, wheat, and soy.
Varianten und Anpassungen
Substitute hojicha powder with matcha for a vibrant green tea variation. This recipe is naturally vegetarian-friendly.
Serviervorschläge
Pair with unsweetened whipped cream or fresh berries to balance the sweetness. A scoop of vanilla bean ice cream complements the warm, earthy roasted tea flavors perfectly.
Save Mastering the perfect lava cake is all about timing and temperature. With its unique Japanese twist, this Hojicha Lava Cake is a sophisticated way to end any meal on a high note.
Recipe FAQ
- → What makes the center molten?
The chilled hojicha ganache balls remain solid during baking but melt into a luxurious flowing center when the cakes are cut. This happens because the exterior sets while the interior stays warm and molten due to the brief baking time at high temperature.
- → Can I prepare these in advance?
Yes, assemble the complete cakes in ramekins and refrigerate for up to 24 hours before baking. If baking from chilled, add 1–2 minutes to the baking time to ensure the centers reach the perfect molten consistency.
- → What is hojicha and how does it taste?
Hojicha is Japanese roasted green tea with deep earthy, nutty notes and lower caffeine than other green teas. Its roasted, slightly smoky flavor pairs exceptionally well with white chocolate's creamy sweetness, creating a sophisticated balance in desserts.
- → Can I substitute the hojicha powder?
Matcha powder works beautifully for a vibrant green tea variation with grassier notes. Alternatively, try Earl Grey tea powder for a bergamot-infused version, or espresso powder for a mocha twist on this molten concept.
- → How do I know when they're done baking?
The edges should appear set and slightly firm, while the centers remain slightly jiggly when you gently shake the ramekin. This contrast is crucial—overbaking will result in fully cooked centers without that signature lava flow effect.
- → What should I serve with these cakes?
Unsweetened whipped cream or crème fraîche helps balance the sweetness. Fresh berries like raspberries or strawberries add tart contrast, while vanilla bean ice cream creates a classic temperature contrast against the warm molten center.