# What You Need:
→ Hojicha Ganache Center
01 - 2.1 oz white chocolate, finely chopped
02 - 2 tbsp heavy cream
03 - 1 tsp hojicha powder (roasted green tea)
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 - In a small heatproof bowl, combine 2.1 oz white chocolate and 1 tsp hojicha powder. Heat 2 tbsp heavy cream until just simmering and pour over the chocolate mixture. Let sit for 1 minute, then stir until smooth. Stir in 0.35 oz unsalted butter until fully incorporated. Chill the ganache in the refrigerator for approximately 30 minutes until firm enough to scoop. Roll into 4 small balls and maintain chilled until needed.
02 - Grease 4 ramekins (approximately 2.4 to 3.1 inches diameter) with softened butter and dust with cocoa powder or flour. Tap out any excess coating.
03 - Melt 3.5 oz white chocolate and 2.8 oz butter together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Allow to cool slightly. In a separate bowl, whisk together 2 eggs, 1 egg yolk, and 2.1 oz sugar until pale and thick. Fold the melted chocolate mixture into the egg mixture gently. Sift 1.4 oz flour and 1/8 tsp salt over the batter, and gently fold until just combined without overmixing.
04 - Spoon a generous tablespoon of batter into each prepared ramekin. Place one chilled hojicha ganache ball in the center of each ramekin. Cover each with the remaining cake batter, smoothing the tops evenly.
05 - Bake in a preheated 390°F oven for 11 to 13 minutes, until the edges are set but the centers remain slightly jiggly. Remove from oven and let rest for 1 to 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 molten lava effect. Optionally dust with powdered sugar or serve alongside vanilla ice cream for enhanced presentation.
