# What You Need:
→ 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
→ Ramekin Preparation
12 - Softened butter for greasing
13 - Cocoa powder or flour for dusting
# How To Make:
01 - Combine chopped white chocolate with hojicha powder in a heatproof bowl. Heat heavy cream until just simmering and pour over chocolate mixture. Allow to sit for 1 minute before stirring until smooth. Incorporate room temperature butter until fully combined. Refrigerate for approximately 30 minutes until firm enough to shape. Roll mixture into 4 small balls and maintain refrigeration.
02 - Grease 4 ramekins measuring 2.4 to 3.1 inches in diameter with softened butter. Dust generously with cocoa powder or flour and tap out excess to prevent buildup.
03 - Melt white chocolate and butter together in a heatproof bowl suspended over barely simmering water, stirring until completely smooth. Allow to cool slightly. In separate bowl, whisk eggs, egg yolk, and sugar until pale and thick. Fold melted chocolate mixture into egg mixture until combined. Sift flour and salt together, then gently fold into batter until just combined.
04 - Spoon 1 tbsp of batter into each prepared ramekin. Place one chilled hojicha ganache ball in center of each ramekin. Cover ganache with remaining batter, smoothing the tops evenly.
05 - Bake in preheated 390°F oven for 11 to 13 minutes until edges are set but centers remain slightly jiggly. Remove from oven and allow to rest 1 to 2 minutes. Run a thin knife around interior edge of each ramekin and invert onto serving plates.
06 - Serve immediately while warm to showcase the molten ganache center. Optional garnishes include powdered sugar dusting or accompaniment with vanilla ice cream.
