# Components:
→ Hojicha Ganache Center
01 - 2.1 oz white chocolate, finely chopped
02 - 2 tbsp heavy cream
03 - 1 tsp hojicha powder
04 - 0.35 oz unsalted butter, room temperature
→ White Chocolate Cake
05 - 3.5 oz white chocolate, chopped
06 - 2.8 oz unsalted butter
07 - 2 large eggs
08 - 1 large egg yolk
09 - 2.1 oz granulated sugar
10 - 1.4 oz all-purpose flour
11 - 1/8 tsp salt
→ Ramekin Preparation
12 - Softened butter for greasing
13 - Cocoa powder or flour for dusting
# Directions:
01 - Combine 2.1 oz chopped white chocolate and 1 tsp hojicha powder in a small heatproof bowl. Heat 2 tbsp heavy cream until simmering, then pour over chocolate mixture. Let rest 1 minute, stir until smooth, and incorporate 0.35 oz unsalted butter. Refrigerate for 30 minutes until firm, then divide into 4 small balls and keep chilled.
02 - Butter 4 ramekins (2.4-3.1 inches diameter) and dust evenly with cocoa powder or flour, tapping out any excess.
03 - Melt 3.5 oz white chocolate and 2.8 oz butter together in a heatproof bowl over barely simmering water, stirring until smooth. Cool slightly. Whisk 2 eggs, 1 egg yolk, and 2.1 oz sugar in a separate bowl until pale and thick. Fold melted chocolate mixture into egg mixture. Sift 1.4 oz flour and 1/8 tsp salt into batter and fold gently until just combined.
04 - Spoon 1 tbsp batter into each prepared ramekin. Place one chilled ganache ball in the center of each. Cover with remaining batter and smooth the tops.
05 - Bake in preheated 390°F oven for 11-13 minutes until edges are set but centers remain slightly jiggly. Remove from oven and rest 1-2 minutes. Run thin knife around edge and invert onto plates.
06 - Serve immediately while warm to showcase molten ganache center. Optional: dust with powdered sugar or serve with vanilla ice cream.
