Ingredients(6~7 servings)
| Ganache | |
| White Chocolate | 180 g |
| Hojicha Powder | 2 tsp |
| Heavy Cream | 60 ml |
| Cake Batter | |
| Dark Chocolate | 100 g |
| Unsalted Butter | 60 g |
| Granulated Sugar | 40 g |
| Eggs | 3 |
| Cake Flour | 60 g |
| Hojicha Powder | 25 g |
How to Make
| 1 Heat the heavy cream in a saucepan and whisk in the hojicha powder until fully dissolved. |
| 2 Pour the hot cream over the white chocolate and melt gently over a double boiler, stirring until smooth and glossy. |
| 3 Refrigerate the mixture until firm, then cut into small cubes to make the hojicha ganache. |
| 4 Melt the butter and dark chocolate together over a double boiler until smooth. Remove from heat and stir in the sugar. |
| 5 Add the eggs one at a time, mixing well after each addition until fully incorporated. |
| 6 Sift in the cake flour and hojicha powder, then gently fold the mixture until just combined. |
| 7 Fill greased molds halfway with batter. Place a cube of chilled hojicha ganache in the center of each mold, then cover with the remaining batter. |
| 8 Bake in a preheated oven at 170°C (340°F) for about 14 minutes. Let cool slightly, dust with powdered sugar, and for a molten center, warm briefly in a microwave or toaster oven before serving. |
The toasty aroma of hojicha and melting chocolate.
A Japanese-style fondant au chocolat to enjoy at home.