Hojicha Lava Cake
A delightful dessert that combines roasted green tea with a molten chocolate cake, featuring a warm, gooey center and a toasty nuance from Hojicha.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup Hojicha powder Use high-quality Hojicha powder for best flavor.
- 1/2 cup unsalted butter Melt before mixing.
- 3 large eggs Add one at a time.
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for dusting Optional for decoration.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder.
- In a microwave-safe bowl, melt the butter. Whisk in the granulated sugar, Hojicha powder, and cocoa powder until smooth.
- Stir in the eggs and egg yolks, one at a time, followed by vanilla extract and salt.
- Fold in the flour until just combined.
- Pour the batter into the prepared ramekins, filling them about 2/3 full.
Baking
- Bake for 12-14 minutes until the edges are set but the center is still soft.
- Let cool for 1 minute, then invert onto plates.
- Dust with powdered sugar if desired, and enjoy your delicious Hojicha Lava Cake!
Notes
Serve warm, ideally right after baking. Pair with vanilla ice cream or whipped cream for an added contrast of warmth and cold. Store leftover batter in the fridge for up to two days, and baked cakes in an airtight container for up to three days. Reheat before serving.