Save Experience the perfect harmony of East meets West with these decadent Hojicha White Chocolate Lava Cakes. This individual dessert features a luxurious molten center where creamy white chocolate is expertly infused with the distinct, nutty, and roasted aroma of Japanese hojicha tea.
Save Whether you are looking to impress guests at a dinner party or simply want to indulge in a quiet moment of culinary bliss, these lava cakes offer a delicate balance of sweetness and earthiness that is truly unforgettable.
Ingredients
- For the Lava Cakes
- 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
- For Serving (Optional)
- Powdered sugar, for dusting
- 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
For an extra molten and flowing center, try reducing the baking time by just 1 minute. Keeping a close eye on the cakes is key; they should be firm on the outside but still have a noticeable jiggle in the middle.
Varianten und Anpassungen
If you enjoy exploring tea flavors, you can substitute the hojicha powder with high-quality matcha powder for a vibrant green tea variation that offers more grassy and floral notes.
Serviervorschläge
To complete the experience, serve these cakes with a glass of ice-cold milk or a bold shot of espresso. The bitterness of the coffee or the creaminess of the milk provides a wonderful counterpoint to the rich cake.
Save Each serving of this decadent dessert contains approximately 330 calories, 19g of total fat, 36g of carbohydrates, and 5g of protein. It contains common allergens including milk, eggs, wheat, and soy. Always check your chocolate labels for potential traces of nuts.
Recipe Help
- → How do I know when the cakes are done baking?
The edges should be set and firm while the centers remain soft and slightly jiggly when you gently shake the ramekins. This ensures the molten center flows when you cut into the cake.
- → Can I prepare the batter ahead of time?
Yes, you can make the batter up to 24 hours in advance and store it in the refrigerator. Let it come to room temperature for about 15 minutes before baking, though you may need to add 1-2 minutes to the baking time.
- → What can I use instead of hojicha powder?
Matcha powder makes an excellent substitute for a vibrant green tea variation. You could also use finely ground Earl Grey tea leaves for a bergamot-infused twist or cocoa powder for a classic chocolate version.
- → Why did my cakes turn out dense instead of molten?
Overbaking is the most common culprit. Even 30 seconds too long can set the center completely. Also avoid overmixing the batter when combining the wet and dry ingredients—fold just until incorporated to maintain the delicate texture.
- → Can I freeze these lava cakes?
You can freeze unbaked batter in the prepared ramekins for up to 2 weeks. Bake from frozen, adding 2-3 minutes to the baking time. Once baked, they're best enjoyed immediately as the molten texture doesn't freeze well.
- → What's the best way to invert the cakes without breaking them?
Let them rest for 1-2 minutes after removing from the oven—this slight cooling helps them set just enough to hold their shape. Run a thin knife around the edges to loosen, place a serving plate on top, then confidently flip in one smooth motion.