# What You 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
→ Ramekin Preparation
12 - Softened butter for greasing
13 - Cocoa powder or flour for dusting
# How To Make:
01 - Combine 2.1 oz finely chopped white chocolate with 1 tsp hojicha powder in a small heatproof bowl. Heat 2 tbsp heavy cream until just simmering and pour over the chocolate mixture. Allow to sit undisturbed for 1 minute, then stir until completely smooth. Incorporate 0.35 oz room temperature unsalted butter and stir until fully incorporated. Transfer to refrigerator for approximately 30 minutes until firm enough to scoop. Portion into 4 small balls and maintain refrigeration.
02 - Grease 4 ramekins, approximately 2.4 to 3.1 inches in diameter, with softened butter. Dust the interior of each ramekin with cocoa powder or flour, then tap out any excess coating.
03 - Combine 3.5 oz chopped white chocolate and 2.8 oz butter in a heatproof bowl positioned over a saucepan of barely simmering water. Stir continuously until the mixture reaches a smooth consistency, then allow to cool slightly. In a separate bowl, whisk together 2 large eggs, 1 egg yolk, and 2.1 oz sugar until the mixture becomes pale and thick. Gently fold the cooled chocolate mixture into the egg mixture until just combined. Sift together 1.4 oz all-purpose flour and 1/8 tsp salt, then carefully fold into the chocolate-egg mixture until just combined.
04 - Distribute a generous tablespoon of cake batter into the bottom of each prepared ramekin. Position a chilled hojicha ganache ball in the center of each ramekin. Cover each ganache ball with the remaining cake batter, smoothing the surface level with the ramekin rim.
05 - Place ramekins in a preheated oven at 390°F and bake for 11 to 13 minutes, until the edges appear set but the centers retain a slight jiggle indicating molten filling. Remove from oven and allow to rest for 1 to 2 minutes. Run a thin knife around the interior edge of each ramekin and carefully invert onto serving plates.
06 - Present cakes while still warm to showcase the signature lava effect as the hojicha ganache flows from the center. Optional garnishes include light dusting of powdered sugar or accompaniment with premium vanilla ice cream.
