Merken This Hojicha Lava Cake is a decadent white chocolate dessert featuring a molten hojicha center that flows luxuriously when cut. The earthy, roasted notes of the green tea provide a sophisticated contrast to the creamy sweetness of the white chocolate, making it an unforgettable experience for any tea lover.
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Creating this dessert is surprisingly simple yet results in a high-end presentation. The key lies in the temperature contrast and the timing of the bake, ensuring that the heart of the cake remains liquid while the outer layer is perfectly soft and sponge-like.
Ingredients
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- Hojicha Ganache Center: 60 g white chocolate (finely chopped), 30 ml (2 tbsp) heavy cream, 1 tsp hojicha powder (roasted green tea), 10 g unsalted butter (room temperature).
- White Chocolate Cake: 100 g white chocolate (chopped), 80 g unsalted butter, 2 large eggs, 1 large egg yolk, 60 g granulated sugar, 40 g all-purpose flour, 1/8 tsp salt.
- For the Ramekins: Softened butter for greasing and cocoa powder or flour for dusting.
Instructions
- Prepare the Hojicha Ganache
- In a small heatproof bowl, combine 60 g white chocolate and 1 tsp hojicha powder. Heat 30 ml heavy cream until just simmering and pour over the chocolate. Let sit for 1 minute, then stir until smooth. Stir in 10 g unsalted butter until incorporated. Chill in the refrigerator for about 30 minutes until firm enough to scoop. Roll into 4 small balls and keep chilled.
- Prepare the Ramekins
- Grease 4 ramekins (approx. 6–8 cm diameter) with butter and dust with cocoa powder or flour. Tap out excess.
- Make the Cake Batter
- Melt 100 g white chocolate and 80 g butter together in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Let cool slightly. In a separate bowl, whisk together 2 eggs, 1 egg yolk, and 60 g sugar until pale and thick. Fold the melted chocolate mixture into the egg mixture. Sift in 40 g flour and 1/8 tsp salt, and gently fold until just combined.
- Assemble the Cakes
- Spoon a generous tablespoon of batter into each ramekin. Place a chilled hojicha ganache ball in the center of each. Cover with remaining cake batter, smoothing the tops.
- Bake
- Bake in a preheated oven at 200°C (390°F) for 11–13 minutes, until edges are set but centers are still slightly jiggly. Remove from oven and let rest 1–2 minutes. Run a thin knife around the edge and invert onto plates.
- Serve
- Serve immediately while warm for the signature lava effect. Optionally dust with powdered sugar or serve with vanilla ice cream.
Zusatztipps für die Zubereitung
This recipe contains milk, eggs, wheat (gluten), and soy. Always verify product labels for potential allergens. Nutritionally, each serving provides approximately 420 calories, 27 g of total fat, 39 g of carbohydrates, and 6 g of protein.
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Varianten und Anpassungen
For a vibrant green tea variation, you can substitute the hojicha powder with matcha powder. These cakes can also be assembled ahead of time and refrigerated; if baking from chilled, simply add 1–2 minutes to the total baking time.
Serviervorschläge
To balance the sweetness of the white chocolate, pair the warm cake with unsweetened whipped cream or a handful of fresh berries. A classic scoop of vanilla ice cream also complements the roasted tea flavor beautifully.
Merken Whether you are looking to impress guests at a dinner party or simply treating yourself to a moment of indulgence, this Hojicha Lava Cake is the perfect choice. The harmonious blend of Japanese flavors and classic baking techniques ensures every bite is pure bliss.
Häufige Fragen zum Rezept
- → Was unterscheidet Hojicha von Matcha?
Hojicha wird aus gerösteten grünen Teeblättern hergestellt, was ihm ein milderes, erdigeres Aroma verleiht als Matcha. Die Röstung reduziert die Bitterkeit und entwickelt nussige, karamellige Noten, die hervorragend mit weißer Schokolade harmonieren.
- → Wie erkenne ich, dass der Kuchen fertig gebacken ist?
Die Ränder sollten fest sein, während der Mitte noch leicht wackelig ist. Dieser Zustand garantiert das charakteristische Lava-Effekt. Bei 11-13 Minuten bei 200°C erreichen Sie das perfekte Ergebnis.
- → Kann ich die Kuchen vorbereiten?
Ja, die assemble Kuchen können bis zu 24 Stunden im Kühlschrank aufbewahrt werden. Addieren Sie einfach 1-2 Minuten Backzeit, wenn Sie sie direkt aus dem Kühlschrank backen.
- → Welche Alternativen gibt es zu Hojicha-Pulver?
Matcha-Pulver funktioniert als grüne Tee-Alternative, allerdings mit einem intensiveren, grasigeren Geschmack. Für eine weniger herzhafte Variante können Sie auch Erdnuss- oder Haselnusspulver verwenden.
- → Warum muss das Ganache vor dem Backen gekühlt werden?
Das kalte Ganache-Ball verhindert, dass es während des Backens vollständig schmilzt und sich mit dem Teig vermischt. So entsteht der gewünschte flüssige Kern, der erst beim Servieren austritt.
- → Wie serviere ich diesen Lava Kuchen am besten?
Sofort nach dem Backen servieren, solange der Kern noch flüssig ist. Ein Hauch Puderzucker, eine Kugel Vanilleeis oder ungesüßte Sahne ergänzen die Süße perfekt. Frische Beeren bringen eine angenehme Säure.
