Save Hojicha Lava Cake is a decadent white chocolate cake with a molten hojicha (roasted green tea) ganache center that flows luxuriously when cut. The earthy notes of hojicha perfectly complement the creamy sweetness of white chocolate for an unforgettable dessert experience.
Save This Japanese Fusion dessert yields 4 individual cakes and is a wonderful choice for a vegetarian-friendly treat. With a total time of 37 minutes, it offers a sophisticated balance of tea and chocolate that is sure to impress.
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
Using a sifter for the flour and salt is essential to ensure a smooth batter. For the best results, use required tools such as a whisk to beat the eggs and sugar until pale and thick, and ensure your oven is fully preheated to 200°C before baking.
Varianten und Anpassungen
Substitute hojicha powder with matcha for a green tea variation. These cakes can also be assembled ahead of time and refrigerated; if baking from chilled, simply add 1–2 minutes to the baking time.
Serviervorschläge
Serve immediately while warm for the signature lava effect. Pair with unsweetened whipped cream or fresh berries to balance the sweetness. Optionally dust with powdered sugar or serve with a dollop of vanilla ice cream.
Save Each serving of this decadent dessert contains 420 calories, 27 g of total fat, 39 g of carbohydrates, and 6 g of protein. Please be aware that this recipe contains milk, eggs, wheat (gluten), and soy; always check product labels for potential allergens.
Recipe Questions & Answers
- → What makes hojicha special in this dessert?
Hojicha is a Japanese roasted green tea with earthy, nutty notes and lower caffeine than other green teas. Its roasted flavor profile creates a sophisticated balance with the sweet white chocolate, adding depth without bitterness.
- → How do I know when the cakes are done baking?
The edges should be set and firm while the centers remain slightly jiggly. This contrast ensures the signature lava effect. The surface should be dry but not overbaked—typically 11-13 minutes at 200°C.
- → Can I make these ahead of time?
Yes! Assemble the cakes in ramekins and refrigerate for up to 24 hours before baking. Add 1-2 minutes to the baking time if baking from chilled. The ganache centers can also be prepared and frozen for even more convenience.
- → What's the best way to serve hojicha lava cakes?
Serve immediately while warm for the full lava effect. Invert onto plates and dust with powdered sugar. Vanilla ice cream, unsweetened whipped cream, or fresh berries provide a refreshing contrast to the rich chocolate.
- → Can I substitute the hojicha powder?
Matcha powder works beautifully for a vibrant green tea variation. Alternatively, try Earl Grey tea for a bergamot-infused version or espresso powder for a mocha twist. Grind the leaves finely if using loose tea.
- → Why did my center not stay molten?
This usually happens from overbaking. Watch closely after 11 minutes—the jiggly center is essential for the lava effect. Using room-temperature eggs and properly chilling the ganache balls also helps achieve the desired texture.