# What You'll 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
→ For the Ramekins
12 - Softened butter, for greasing
13 - Cocoa powder or flour, for dusting
# How To Make It:
01 - Combine white chocolate and hojicha powder in a small heatproof bowl. Heat heavy cream until just simmering and pour over chocolate mixture. Allow to sit for 1 minute, then stir until completely smooth. Add unsalted butter and stir until fully incorporated. Refrigerate for approximately 30 minutes until firm enough to scoop, then roll into 4 small balls and keep chilled.
02 - Grease 4 ramekins with softened butter and dust evenly with cocoa powder or flour. Tap out any excess coating.
03 - Melt white chocolate and butter together in a heatproof bowl over barely simmering water, stirring until smooth. Cool slightly. In a separate bowl, whisk eggs, egg yolk, and sugar until pale and thick. Fold melted chocolate mixture into egg mixture. Sift flour and salt together, then gently fold into the combined mixture until just incorporated.
04 - Spoon a generous tablespoon of batter into each prepared ramekin. Place a chilled hojicha ganache ball in the center of each ramekin. Cover with remaining cake batter and smooth the tops.
05 - Bake in a preheated oven at 390°F for 11-13 minutes, until edges are set but centers remain slightly jiggly. Remove from oven and let rest for 1-2 minutes. Run a thin knife around the edge of each ramekin and carefully invert onto serving plates.
06 - Serve immediately while warm to showcase the signature lava effect. Optional garnishes include powdered sugar or vanilla ice cream.
