Description
Delicious molten lava cakes with a hidden hojicha ganache center, perfect for special occasions.
Ingredients
Scale
- 2 oz white chocolate, finely chopped
- 2 tbsp heavy cream
- 1 tsp hojicha powder
- 0 oz unsalted butter, room temperature
- 3 oz white chocolate, chopped
- 2 oz unsalted butter
- 2 large eggs
- 1 large egg yolk
- 2 oz granulated sugar
- 1 oz all-purpose flour
- 1/8 tsp salt
- softened butter for greasing
- cocoa powder or flour for dusting
Instructions
- Prepare the Hojicha Ganache: Combine 2 oz white chocolate and 1 tsp hojicha powder in a small heatproof bowl. Heat 2 tbsp heavy cream until just simmering and pour over chocolate. Let sit for 1 minute, then stir until smooth. Stir in 0 oz unsalted butter until fully incorporated. Chill in refrigerator for approximately 30 minutes until firm enough to scoop. Roll into 4 small balls and keep chilled.
- Prepare the Ramekins: Grease 4 ramekins approximately 2 inches in diameter with butter and dust with cocoa powder or flour. Tap out excess powder to ensure even coating.
- Make the Cake Batter: Melt 3 oz white chocolate and 2 oz butter together in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Allow to cool slightly. In a separate bowl, whisk together 2 eggs, 1 egg yolk, and 2 oz sugar until pale and thick. Fold melted chocolate mixture into egg mixture. Sift in 1 oz flour and 1/8 tsp salt, and gently fold until just combined.
- Assemble the Cakes: Spoon a generous tablespoon of batter into each ramekin. Place a chilled hojicha ganache ball in the center of each ramekin. Cover with remaining cake batter, smoothing the tops to ensure even baking.
- Bake: 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 serving plates.
- Serve: Serve immediately while warm to achieve the signature molten lava effect. Optionally dust with powdered sugar or serve with vanilla ice cream.
Notes
- Ensure to chill the ganache for proper texture.
- Adjust baking time for desired doneness.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cake
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg