# 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
→ Ramekin Preparation
12 - Softened butter for greasing
13 - Cocoa powder or flour for dusting
# Directions:
01 - Combine 2.1 oz finely chopped white chocolate with 1 tsp hojicha powder in a small heatproof bowl. Heat 2 tbsp heavy cream until just simmering and pour over chocolate mixture. Let sit 1 minute undisturbed, then stir until completely smooth. Incorporate 0.35 oz softened butter and stir until fully incorporated. Transfer to refrigerator and chill for approximately 30 minutes until firm enough to scoop. Form into 4 small balls and maintain refrigeration.
02 - Grease 4 ramekins approximately 2.4 to 3.1 inches in diameter with softened butter. Dust generously with cocoa powder or flour. Tap out excess coating to prevent buildup.
03 - Melt 3.5 oz white chocolate with 2.8 oz butter together in a heatproof bowl positioned over a saucepan of barely simmering water. Stir constantly until smooth and allow to cool slightly. In a separate mixing bowl, whisk 2 eggs with 1 egg yolk and 2.1 oz sugar until pale and thick. Fold melted chocolate mixture into egg mixture using a spatula. Sift 1.4 oz flour with 1/8 tsp salt directly into batter. Gently fold until just combined, avoiding overmixing.
04 - Spoon 1 generous tablespoon of batter into each prepared ramekin, distributing evenly. Place one chilled hojicha ganache ball in the center of each ramekin. Cover each ganache ball with remaining cake batter, smoothing tops level with ramekin rims.
05 - Place cakes in preheated 390°F oven for 11 to 13 minutes. Cakes are properly baked when edges appear set but centers maintain a slight jiggle when gently shaken. Remove from oven and rest 1 to 2 minutes. Run a thin knife around the perimeter of each ramekin and invert cakes onto individual serving plates.
06 - Serve immediately while warm to showcase the signature molten lava effect. Optionally dust with powdered sugar or present alongside vanilla ice cream. Pair with unsweetened whipped cream or fresh berries to balance dessert richness.
