Merken Indulge in a sophisticated Japanese fusion dessert with this Hojicha Lava Cake. This decadent treat features a delicate white chocolate cake surrounding a molten roasted green tea ganache center. The earthy, nutty notes of the hojicha perfectly complement the creamy sweetness of the white chocolate, creating a luxurious flow of flavor as soon as you cut into the warm cake.
Merken This dessert is a masterpiece of textures, from the set edges of the cake to the velvety, flowing core. It is the perfect choice for those who appreciate the deep, toasted aroma of Japanese hojicha combined with classic French-style pastry techniques.
Ingredients
- 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), cocoa powder or flour (for dusting).
Instructions
- 1. 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 simmering, pour over the chocolate, and let sit for 1 minute before stirring smooth. Incorporate 10 g butter. Chill for 30 minutes until firm, then roll into 4 balls.
- 2. Prepare the Ramekins
- Grease 4 ramekins (6–8 cm diameter) with butter and dust with cocoa powder or flour, tapping out any excess.
- 3. Make the Cake Batter
- Melt 100 g white chocolate and 80 g butter over a pan of simmering water. Whisk 2 eggs, 1 egg yolk, and 60 g sugar until thick. Fold the chocolate mixture into the eggs, then sift in 40 g flour and 1/8 tsp salt, folding until just combined.
- 4. Assemble the Cakes
- Spoon a generous tablespoon of batter into each ramekin. Place a chilled hojicha ganache ball in the center and cover with the remaining batter.
- 5. Bake
- Bake in a preheated oven at 200°C (390°F) for 11–13 minutes until edges are set but centers are still jiggly. Rest for 1–2 minutes, then invert onto plates.
- 6. Serve
- Serve immediately while warm for the signature lava effect.
Zusatztipps für die Zubereitung
To ensure the perfect molten core, keep a close eye on the baking time; the centers must remain jiggly when the cakes are pulled from the oven. You can assemble these cakes ahead of time and keep them refrigerated; if baking from chilled, simply add 1 to 2 minutes to the total baking time.
Varianten und Anpassungen
If you prefer a different tea profile, you can easily substitute the hojicha powder with matcha powder for a bright green tea variation. The white chocolate base is versatile enough to support various tea infusions while maintaining its creamy structure.
Serviervorschläge
For a beautiful presentation, dust the warm cakes with powdered sugar or cocoa. Pair the rich cake with a scoop of cold vanilla ice cream, fresh berries, or unsweetened whipped cream to balance the sweetness of the white chocolate.
Merken This Hojicha Lava Cake is the ultimate treat for any dessert enthusiast. With its blend of roasted tea depth and silky chocolate, it offers a memorable dining experience that is as beautiful to look at as it is to eat.
Fragen & Antworten zum Rezept
- → Was ist Hojicha und woher bekomme ich das Pulver?
Hojicha ist ein gerösteter japanischer Grüntee mit milden, nussigen Noten. Das Pulver erhalten Sie in gut sortierten Asia-Läden, Teefachgeschäften oder online. Alternativ können Sie Matcha verwenden.
- → Wie erkenne ich, dass der Lava Kuchen fertig gebacken ist?
Die Ränder sollten fest sein, während die Mitte noch leicht wackelt. Nicht zu lange backen, sonst verflüchtigt sich der Lava-Effekt. Bei 200°C需要大约11-13 Minuten.
- → Kann ich die Kuchen im Voraus zubereiten?
Ja, die geformten Kuchen können bis zu 24 Stunden im Kühlschrank aufbewahrt werden. Backen Sie sie direkt aus dem Kühlschrank und fügen Sie 1-2 Minuten Backzeit hinzu.
- → Was passt gut zu diesem Dessert?
Ungesüßte Sahne, frische Beeren oder eine Kugel Vanilleeis ergänzen die Süße perfekt. Ein leichter Grüntee würde ebenfalls harmonieren.
- → Wie lange bleibt die fließende Mitte erhalten?
Sofort nach dem Backen am servieren für maximalen Lava-Effekt. Die Ganache beginnt nach 5-10 Minuten zu erstarren, schmeckt aber weiterhin hervorragend.