# Components:
→ 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
# Directions:
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 and remove from heat to 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 to combine.
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 until the edges are set but the centers remain soft and jiggly.
08 - Remove from oven and let rest for 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 with optional berries or whipped cream.
