Hojicha White Chocolate Lava Cake (Printable Version)

Decadent individual cakes with molten white chocolate centers infused with roasted hojicha tea, balancing sweet and earthy notes in elegant Japanese fusion style.

# What You Need:

→ 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
08 - Pinch of salt

→ For Serving

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

# How To Make:

01 - Preheat oven to 390°F. Grease four ramekins with 6-8 oz capacity using butter and lightly dust with flour, tapping out any excess.
02 - Combine white chocolate and butter in a heatproof bowl set over barely simmering water using double boiler method. Stir until smooth and remove from heat to cool slightly.
03 - In a separate mixing bowl, whisk together eggs, egg yolk, and sugar until pale and slightly thickened, approximately 2-3 minutes.
04 - Sift flour, hojicha powder, and salt into the egg mixture. Gently fold to combine without overmixing.
05 - Pour melted white chocolate mixture into egg mixture and fold until just incorporated, being careful not to overmix.
06 - Divide batter evenly among four prepared ramekins.
07 - Place ramekins on baking tray and bake for 12 minutes until edges are set but centers remain soft and jiggly.
08 - Remove from oven and rest for 1-2 minutes. Carefully run thin knife around edges and invert each cake onto serving plates. Dust with powdered sugar and serve immediately with optional berries or whipped cream.

# Cooking Tips:

01 -
  • The unique roasted flavor of hojicha tea provides a complex depth that perfectly cuts through the sweetness of white chocolate.
  • The gooey, molten center creates a professional-quality dessert experience in just over 30 minutes.
  • It is a versatile treat that pairs beautifully with various sides, from fresh berries to a strong shot of espresso.
02 -
  • For extra molten centers, reduce the baking time by exactly 1 minute.
  • Grease and flour the ramekins thoroughly to ensure the cakes slide out easily without breaking.
  • Always use high-quality white chocolate as it is the primary flavor component alongside the tea.
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