Save Indulge in a sophisticated dessert that marries Japanese tradition with decadent French pastry. This Hojicha Lava Cake features a creamy white chocolate exterior that yields to a molten, roasted green tea ganache center. The earthy, toasted notes of the hojicha provide a perfect aromatic balance to the buttery sweetness of the white chocolate, creating an unforgettable fusion experience.
Save This recipe is designed for those who appreciate nuanced flavors. By using high-quality hojicha powder, you achieve a deep, smoky undertone that elevates the simple white chocolate cake into something truly extraordinary. It is the perfect finale for a dinner party or a special treat for tea lovers.
Ingredients
- Hojicha Ganache Center: 60 g white chocolate (finely chopped), 30 ml (2 tbsp) heavy cream, 1 tsp hojicha powder (roasted green tea), 10 g unsalted butter (room temperature).
- White Chocolate Cake: 100 g white chocolate (chopped), 80 g unsalted butter, 2 large eggs, 1 large egg yolk, 60 g granulated sugar, 40 g all-purpose flour, 1/8 tsp salt.
- For the Ramekins: Softened butter for greasing, cocoa powder or flour for dusting.
Instructions
- 1. Prepare the Hojicha Ganache
- In a small heatproof bowl, combine 60 g white chocolate and 1 tsp hojicha powder. Heat 30 ml heavy cream until just simmering and pour over the chocolate. Let sit for 1 minute, then stir until smooth. Stir in 10 g unsalted butter until incorporated. Chill the ganache in the refrigerator for about 30 minutes, until firm enough to scoop. Roll into 4 small balls and keep chilled.
- 2. Prepare the Ramekins
- Grease 4 ramekins (approx. 6–8 cm diameter) with butter and dust with cocoa powder or flour. Tap out excess.
- 3. Make the Cake Batter
- Melt 100 g white chocolate and 80 g butter together in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Let cool slightly. In a separate bowl, whisk together 2 eggs, 1 egg yolk, and 60 g sugar until pale and thick. Fold the melted chocolate mixture into the egg mixture. Sift in 40 g flour and 1/8 tsp salt, and gently fold until just combined.
- 4. Assemble the Cakes
- Spoon a generous tablespoon of batter into each ramekin. Place a chilled hojicha ganache ball in the center of each. Cover with remaining cake batter, smoothing the tops.
- 5. Bake
- Bake in a preheated oven at 200°C (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 plates.
- 6. Serve
- Serve immediately while warm for the signature lava effect. Optionally dust with powdered sugar or serve with vanilla ice cream.
Zusatztipps für die Zubereitung
To ensure the best results, use the required tools such as a sifter for the flour and a whisk to achieve the correct batter consistency. This recipe contains milk, eggs, wheat (gluten), and soy (found in white chocolate); always check labels for allergens.
Varianten und Anpassungen
For a green tea variation, simply substitute the hojicha powder with matcha. This recipe is naturally vegetarian and yields four individual cakes.
Serviervorschläge
Each serving is approximately 420 calories. Pair the warm cake with unsweetened whipped cream, fresh berries, or a scoop of vanilla ice cream to balance the rich sweetness of the white chocolate and the roasted notes of the tea.
Save The Hojicha Lava Cake is a sophisticated dessert that is as impressive to look at as it is to eat. By combining precise baking techniques with the rich flavor of roasted green tea, you can enjoy a luxurious restaurant-quality treat right at home.
Recipe FAQs
- → What makes the center molten?
The chilled hojicha ganache balls placed in the center remain solid during initial baking, then melt into a flowing lava consistency as the cakes rest. This creates the signature molten effect when you cut into the warm cake.
- → Can I substitute the hojicha powder?
Yes, matcha powder works beautifully for a vibrant green tea variation. The flavor profile will shift from roasted, earthy notes to fresh, grassy ones, but still creates an excellent molten center.
- → How do I know when the cakes are done?
The edges should be set and slightly pulling away from the ramekin sides, while the center remains slightly jiggly when gently shaken. This jiggly center indicates the molten middle hasn't overbaked.
- → Can these be made ahead?
Absolutely. Assemble the cakes in ramekins up to 24 hours ahead and refrigerate. When baking from chilled, add 1-2 minutes to the baking time to ensure the centers heat through properly.
- → What pairs well with this dessert?
Unsweetened whipped cream or fresh berries provide pleasant acidity to balance the sweetness. Vanilla ice cream creates a lovely temperature contrast, while a dusting of powdered sugar adds elegant simplicity.