Save A decadent individual dessert featuring a molten center of creamy white chocolate infused with the nutty, roasted aroma of hojicha tea. Each cake is a delicate balance of sweetness and earthiness, perfect for impressing at dinner parties or indulging in a quiet moment.
Save This medium-difficulty dessert is a vegetarian-friendly option that takes approximately 32 minutes from start to finish. By combining high-quality white chocolate with finely ground hojicha powder, you create a unique aromatic profile that elevates the classic lava cake.
Ingredients
- 80 g (2.8 oz) white chocolate, chopped
- 60 g (4 tbsp) unsalted butter, plus extra for greasing
- 2 large eggs
- 1 large egg yolk
- 60 g (1/3 cup) granulated sugar
- 30 g (1/4 cup) all-purpose flour
- 2 tbsp hojicha powder (roasted green tea, finely ground)
- Pinch of salt
- Optional: Powdered sugar, for dusting
- Optional: Fresh berries or whipped cream
Instructions
- Step 1
- Preheat the oven to 200°C (390°F). Grease four ramekins (approx. 6–8 oz capacity) with butter and lightly dust with flour, tapping out any excess.
- Step 2
- Melt the white chocolate and butter together in a heatproof bowl set over a pot of barely simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.
- Step 3
- In a separate mixing bowl, whisk together the eggs, egg yolk, and sugar until pale and slightly thickened, about 2–3 minutes.
- Step 4
- Sift in the flour, hojicha powder, and salt. Gently fold to combine.
- Step 5
- Pour the melted white chocolate mixture into the egg mixture and fold until just incorporated. Do not overmix.
- Step 6
- Divide the batter evenly among the prepared ramekins.
- Step 7
- Place ramekins on a baking tray and bake for 12 minutes, or until the edges are set but the centers remain soft and jiggly.
- Step 8
- Remove from oven and let rest for 1–2 minutes. Carefully run a thin knife around the edges and invert each cake onto serving plates.
- Step 9
- Dust with powdered sugar and serve immediately, optionally with berries or whipped cream.
Zusatztipps für die Zubereitung
When combining the melted chocolate and egg mixture, be careful to fold gently until just incorporated; do not overmix. Allowing the cakes to rest for 1–2 minutes after baking ensures they are stable enough to be inverted onto plates.
Varianten und Anpassungen
For a different tea-infused flavor, you can substitute the hojicha powder with matcha to create a vibrant green tea variation of this molten dessert.
Serviervorschläge
Serve these cakes warm with a dusting of powdered sugar. They pair beautifully with a glass of ice-cold milk or a shot of espresso and can be complemented with fresh berries or a dollop of whipped cream.
Save Indulge in this elegant dessert while it is fresh from the oven to enjoy the perfect contrast between the set cake edges and the creamy, flowing center. Each serving contains approximately 330 calories, providing a rich and satisfying end to any meal.
Recipe Questions & Answers
- → What makes hojicha different from other green teas?
Hojicha is roasted green tea that develops a nutty, toasty flavor profile with lower caffeine content compared to other green teas. The roasting process removes bitterness, making it perfect for pairing with sweet white chocolate in desserts.
- → How do I know when the lava cakes are done baking?
The cakes are ready when the edges are set and firm but the centers remain soft and jiggly when gently shaken. This usually takes about 12 minutes at 200°C. For extra molten centers, reduce baking time by 1 minute.
- → Can I prepare the batter ahead of time?
For best results, bake the cakes immediately after preparing the batter. However, you can prepare the dry ingredients ahead and store them separately. The melted chocolate mixture can also be made slightly in advance and gently reheated before combining with eggs.
- → What can I use instead of hojicha powder?
Matcha powder makes an excellent substitute for a vibrant green tea variation. Alternatively, you could use other roasted tea powders or even finely ground coffee for a different flavor profile. Keep in mind that matcha will be more grassy and vegetal than hojicha's nutty notes.
- → Why did my cakes turn out dry instead of molten?
Dry cakes usually result from overbaking. Even 1-2 extra minutes can set the center completely. Make sure your oven temperature is accurate with an oven thermometer, and remove the cakes as soon as the edges are set while the center still jiggles slightly.
- → What's the best way to serve these lava cakes?
Serve immediately after baking while still warm. Invert onto plates after letting them rest for 1-2 minutes. Dust with powdered sugar and add fresh berries or whipped cream. They pair beautifully with ice-cold milk or a shot of espresso to balance the richness.