Hojicha Lava Cake (Print Version)

Decadent white chocolate cakes with molten hojicha ganache centers that flow luxuriously when cut.

# What You'll Need:

→ 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

→ For the Ramekins

12 - Softened butter for greasing
13 - Cocoa powder or flour for dusting

# Steps to Follow:

01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - Serve immediately while warm to achieve the signature molten lava effect. Optionally dust with powdered sugar or serve with vanilla ice cream.

# Additional Tips::

01 -
  • The hojicha center creates that Instagram-worthy lava moment without requiring any advanced pastry skills.
  • White chocolate and roasted tea are an unexpectedly perfect pairing that feels both luxurious and grounded.
  • Individual ramekins mean you can make these for two people or scale up without drama.
  • Total baking time is genuinely short, so you can pull off an impressive dessert on a weeknight.
02 -
  • The ganache must be completely chilled before baking, or it'll melt straight into the batter instead of creating that molten center.
  • Overbaking by even two minutes shifts the texture from lava cake to regular chocolate cake, so set a timer and stay nearby.
  • If your white chocolate seized when you were melting it, that batch is lost, so use a dry bowl and be patient with low heat.
03 -
  • Keep your white chocolate and butter mixture warm when folding into the eggs, but not so hot that it scrambles them, which happens around 50°C (122°F).
  • The difference between a molten center and a fully set cake is about two minutes, so set a timer and trust it over your intuition the first time you make these.
Return