# What You Need:
→ 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 (roasted green tea, finely ground)
08 - Pinch of salt
→ For Serving
09 - Powdered sugar, for dusting
10 - Fresh berries or whipped cream
# Directions:
01 - Preheat the oven to 390°F. Grease four 6–8 oz ramekins with butter and lightly dust with flour, tapping out any excess.
02 - Melt the white chocolate and butter together in a heatproof bowl set over a pot of barely simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.
03 - In a separate mixing bowl, whisk together the eggs, egg yolk, and sugar until pale and slightly thickened, about 2–3 minutes.
04 - Sift in the flour, hojicha powder, and salt. Gently fold to combine.
05 - Pour the melted white chocolate mixture into the egg mixture and fold until just incorporated. Do not overmix.
06 - Divide the batter evenly among the prepared ramekins.
07 - Place ramekins on a baking tray and bake for 12 minutes, or 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.
09 - Dust with powdered sugar and serve immediately, optionally with berries or whipped cream.
