Hojicha Lava Cake
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr 10 mins
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Total Time
1 hr 38 mins
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Servings
6 Lava Cakes
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Course
Dessert
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Cuisine
International
Hojicha Lava Cake
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A recipe for Hojicha Lava Cake! This rich, crumbly hojicha white chocolate cake gives way to a molten hojicha white chocolate ganache center for quite the decadent dessert.
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Ingredients
Hojicha White Chocolate Ganache:
- 1/4 cup (60 ml) heavy cream
- 1 teaspoon hōjicha powder
- 6 ounces (170 grams) white chocolate chips or chopped
Hojicha White Chocolate Cake:
- 5 ounces (142 grams) white chocolate chips or chopped
- 8 tablespoons (113 grams) unsalted butter
- 2 large eggs
- 1 large egg yolk
- 1/2 cup (113 grams) granulated sugar
- 1/2 cup (70 grams) all-purpose flour
- 1 tablespoon (5 grams) hojicha powder
- 1 teaspoon (5 ml) vanilla extract
For serving:
- powdered sugar
- fresh berries
- Whipped cream or ice cream
- fresh mint
Instructions
To make the ganache:
- In a small saucepan, whisk together the heavy cream and hojicha powder over medium heat. Bring to a simmer.
- Place the white chocolate chips in a heat-safe bowl. Pour the hojicha cream over the chips and allow to rest for 1 minute. Whisk until smooth.
- Transfer the ganache to ice cube trays or square chocolate molds. Freeze for 1-3 hours to thicken.
To make the Hojicha White Chocolate Lava Cake:
- Preheat oven to 400˚F (200˚C). Grease 6 (4 ounce) ramekins with butter and coat in coarse sugar. Place the ramekins on a baking sheet.
- In a double boiler or microwave in 20 second increments, melt the butter and white chocolate chips until smooth. Set aside and allow to cool slightly.
- In a large bowl, beat together the eggs and sugar until pale. Mix in the flour and hojicha powder until smooth. Whisk in the vanilla extract and slowly fold in the cooled chocolate until combined.
- Fill the prepared ramekins 1/3-1/2 full with the batter. Gently place about 1 tablespoon of the chilled Hojicha White Chocolate Ganache in the center of each ramekin over the batter, being careful to not allow it to go along the edges or bottom. Top with additional cake batter until the ramekins are 3/4 full, making sure it fully encloses the ganache.
- Bake in preheated oven just until the tops are barely set but still wobbly in center, about 13 minutes- start checking at 10 minutes. Allow to cool for 10 minutes before inverting onto serving plates.
- Serve immediately with a dusting of powdered sugar, whipped cream or ice cream, fresh berries, and fresh mint.
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