# Components:
→ 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
→ For the Ramekins
12 - Softened butter, for greasing
13 - Cocoa powder or flour, for dusting
# Directions:
01 - Combine white chocolate and hojicha powder in a heatproof bowl. Heat heavy cream until simmering and pour over chocolate. Allow to rest for 1 minute, then stir until smooth. Incorporate butter and chill for 30 minutes until firm enough to portion. Form into 4 balls and keep refrigerated.
02 - Grease 4 ramekins with butter and dust with cocoa powder or flour. Tap out excess coating.
03 - Melt white chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Cool slightly. Whisk eggs, egg yolk, and sugar until pale and thick. Fold melted chocolate mixture into egg mixture. Sift flour and salt together, then gently fold into batter until just combined.
04 - Spoon 1 tbsp batter into each ramekin. Place one hojicha ganache ball in the center of each. Cover with remaining batter and smooth the tops.
05 - Bake in preheated 390°F oven for 11-13 minutes until edges are set but centers remain slightly jiggly. Remove from oven and rest 1-2 minutes. Run a thin knife around edges and invert onto serving plates.
06 - Serve immediately while warm to achieve the signature molten center effect. Optionally dust with powdered sugar or serve with vanilla ice cream.
