# 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, finely ground
08 - Pinch of salt
→ For Serving
09 - Powdered sugar for dusting
10 - Fresh berries or whipped cream
# How To Make:
01 - Preheat oven to 390°F. Grease four ramekins with 6–8 oz capacity with butter and lightly dust with flour, tapping out any excess.
02 - Combine white chocolate and butter in a heatproof bowl set over simmering water using double boiler method, stirring until smooth. Remove from heat and cool slightly.
03 - In a separate bowl, whisk together eggs, egg yolk, and sugar until pale and slightly thickened, approximately 2–3 minutes.
04 - Sift flour, hojicha powder, and salt together. Gently fold into egg mixture.
05 - Pour melted white chocolate mixture into egg mixture and fold until just incorporated. Avoid overmixing.
06 - Divide batter evenly among prepared ramekins.
07 - Place ramekins on baking tray and bake for 12 minutes until edges are set but centers remain soft and jiggly.
08 - Remove from oven and rest for 1–2 minutes. Run a thin knife around edges and carefully invert each cake onto serving plates.
09 - Dust with powdered sugar and serve immediately, optionally with berries or whipped cream.
