Hojicha White Chocolate Lava (Printable Version)

Molten white chocolate cake with nutty hojicha infusion, combining sweet and roasted flavors in each bite.

# Ingredient List:

→ For the Lava Cakes

01 - 2.8 oz white chocolate, chopped
02 - 4 tbsp 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 tbsp hojicha powder, finely ground
08 - Pinch of salt

→ For Serving

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

# Steps:

01 - Preheat oven to 390°F. Grease four ramekins of 6–8 oz capacity with butter and lightly dust with flour, tapping out any excess.
02 - Combine white chocolate and butter in a heatproof bowl set over a pot of barely simmering water using the double boiler method. Stir until smooth, then 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 flour, hojicha powder, and salt into the egg mixture. Gently fold to combine without overworking.
05 - Pour the melted white chocolate mixture into the egg mixture and fold until just incorporated. Do not overmix.
06 - Divide batter evenly among the prepared ramekins.
07 - Place ramekins on a 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 the edges and invert each cake onto serving plates. Dust with powdered sugar and serve immediately.

# Expert Advice:

01 -
  • Perfect balance of earthy hojicha and sweet white chocolate
  • Impressive presentation with minimal effort
  • Delightfully contrasting textures - crisp exterior, fluffy cake, and molten center
  • Can be prepared ahead and baked just before serving
  • Adaptable for special diets with simple substitutions
02 -
  • Room temperature eggs will incorporate more air, creating a lighter texture
  • For a perfect molten center, watch for set edges but a slightly jiggly center
  • Use a kitchen timer and check 1 minute before the recommended baking time
  • High-quality white chocolate with real cocoa butter yields the best flavor
  • Freshly ground hojicha powder provides more aromatic intensity than pre-ground
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