Hojicha White Chocolate Lava Cake (Printable)

Decadent individual desserts featuring molten white chocolate infused with nutty hojicha aroma.

# Components:

→ For the Lava Cakes

01 - 2.8 oz white chocolate, chopped
02 - 4 tablespoons unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 1 large egg yolk
05 - 1/3 cup granulated sugar
06 - 1/4 cup all-purpose flour
07 - 2 tablespoons hojicha powder (roasted green tea, finely ground)
08 - Pinch of salt

→ For Serving

09 - Powdered sugar, for dusting
10 - Fresh berries or whipped cream

# Directions:

01 - Preheat oven to 390°F. Grease four ramekins (6–8 oz capacity) with butter and lightly dust with flour, tapping out excess.
02 - Melt white chocolate and butter together in a heatproof bowl set over a pot of barely simmering water using double boiler method, stirring until smooth. Remove from heat and let cool slightly.
03 - In a separate mixing bowl, whisk together eggs, egg yolk, and sugar until pale and slightly thickened, about 2–3 minutes.
04 - Sift in flour, hojicha powder, and salt. Gently fold to combine.
05 - Pour melted white chocolate mixture into egg mixture and fold until just incorporated. Do not overmix.
06 - Divide batter evenly among prepared ramekins.
07 - Place ramekins on baking tray and bake for 12 minutes, or until edges are set but centers remain soft and jiggly.
08 - Remove from oven and let rest for 1–2 minutes. Carefully run a thin knife around edges and invert each cake onto serving plates.
09 - Dust with powdered sugar and serve immediately, optionally with berries or whipped cream.

# Expert Advice:

01 -
  • The molten white chocolate center is pure theater—that moment when your spoon breaks through and everything oozes out never gets old.
  • Hojicha brings an unexpected earthiness that somehow makes the sweetness feel less heavy, almost sophisticated.
  • Four cakes in under 35 minutes means you can impress someone (or just yourself) without spending your whole evening in the kitchen.
02 -
  • The 12-minute bake time is not a suggestion—check at 11 minutes if your oven runs hot, because a colder center collapses and a overcooked one defeats the entire purpose.
  • Don't skip the cooling step for the chocolate mixture; if it's too hot, it'll scramble your eggs into sweet, grainy disappointment instead of silky sauce.
03 -
  • Room-temperature eggs whisk more easily and incorporate air better than cold ones, so pull them out of the fridge 15 minutes before cooking.
  • If you can't find hojicha powder, you can make a rough substitute by grinding roasted barley tea or even using matcha, but the flavor profile shifts—hojicha's roasted warmth is irreplaceable.
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