Hojicha White Chocolate Lava Cake (Printable)

Decadent individual desserts with molten white chocolate centers infused with roasted hojicha tea.

# What You’ll Use:

→ For the Lava Cakes

01 - 2.8 oz white chocolate, chopped
02 - 4 tbsp unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 1 large egg yolk
05 - 1/3 cup granulated sugar
06 - 1/4 cup all-purpose flour
07 - 2 tbsp hojicha powder, finely ground
08 - Pinch of salt

→ For Serving

09 - Powdered sugar for dusting
10 - Fresh berries or whipped cream

# How-To:

01 - Preheat oven to 390°F. Grease four 6-8 oz ramekins with butter and lightly dust with flour, tapping out any excess.
02 - Combine white chocolate and butter in a heatproof bowl set over a pot of barely simmering water using the double boiler method. Stir until smooth, then remove from heat and cool slightly.
03 - In a separate mixing bowl, whisk together eggs, egg yolk, and sugar until pale and slightly thickened, approximately 2-3 minutes.
04 - Sift flour, hojicha powder, and salt into the egg mixture. Gently fold until combined.
05 - Pour the melted white chocolate mixture into the egg mixture and fold until just incorporated. Avoid overmixing.
06 - Divide batter evenly among the four prepared ramekins.
07 - Place ramekins on a baking tray and bake for 12 minutes, or until edges are set but centers remain soft and jiggly.
08 - Remove from oven and let rest 1-2 minutes. Carefully run a thin knife around the edges and invert each cake onto serving plates. Dust with powdered sugar and serve immediately.

# Expert Advice:

01 -
  • The molten white chocolate center is pure magic, and honestly, it makes you look like a professional baker even if you're not.
  • Hojicha adds this subtle nutty depth that balances sweetness in a way that feels sophisticated without being pretentious.
  • Ready in under 35 minutes from start to finish, which means you can pull off an impressive dessert on a weeknight.
02 -
  • Timing is everything with lava cakes—bake 30 seconds too long and you lose the molten center, bake 30 seconds too short and the edges are underdone; a kitchen timer is non-negotiable.
  • Room temperature ingredients mix much more smoothly than cold ones, so take your eggs and butter out an hour before you start cooking.
03 -
  • If you're making these ahead, prepare the batter up to the point of filling the ramekins, then cover and refrigerate—bake straight from cold, adding just 1–2 minutes to the time.
  • For extra molten centers, reduce the baking time by just one minute, but taste-test a trial cake first since ovens vary wildly.
Go Back