# What You'll Need:
→ Hojicha Ganache Center
01 - 2.1 oz white chocolate, finely chopped
02 - 2 tablespoons heavy cream
03 - 1 teaspoon 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 teaspoon salt
→ For the Ramekins
12 - Softened butter, for greasing
13 - Cocoa powder or flour, for dusting
# How to Make:
01 - In a small heatproof bowl, combine 2.1 oz white chocolate and 1 teaspoon hojicha powder. Heat 2 tablespoons heavy cream until just simmering and pour over the chocolate. Let sit for 1 minute, then stir until smooth. Stir in 0.35 oz unsalted butter until fully incorporated. Chill the ganache in the 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 diameter) with butter and dust with cocoa powder or flour. Tap out excess powder.
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. Let cool slightly. In a separate bowl, whisk together 2 eggs, 1 egg yolk, and 2.1 oz sugar until pale and thick. Fold the melted chocolate mixture into the egg mixture. Sift in 1.4 oz flour and 1/8 teaspoon 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. Cover with remaining cake batter, smoothing the tops.
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 plates.
06 - Serve immediately while warm to achieve the signature lava effect. Optionally dust with powdered sugar or serve with vanilla ice cream.
