Prepare the Hojicha Ganache by combining 2.1 oz of finely chopped white chocolate and 1 tsp of hojicha powder in a small heatproof bowl. Heat 2 tbsp of heavy cream until just simmering and pour it over the chocolate. Let it sit for 1 minute, then stir until smooth. Fold in 0.35 oz of unsalted butter and chill for 30 minutes until firm enough to scoop, then roll into 4 small balls.

Prepare the Ramekins by greasing 4 ramekins generously with softened butter. Dust each with cocoa powder or flour, tapping out the excess.

Make the Cake Batter by melting 3.5 oz of white chocolate and 2.8 oz of unsalted butter over simmering water. Let cool slightly. In another bowl, whisk together 2 large eggs, 1 egg yolk, and 2.1 oz of granulated sugar until pale. Fold the melted mixture into the eggs, then sift in 1.4 oz of flour and 1/8 tsp of salt, folding gently until combined.

Assemble the Cakes by spooning a generous tablespoon of batter into each ramekin, placing a ganache ball in the center, and covering with remaining batter.

Bake in a preheated oven at 390°F for 11-13 minutes, until edges are set but centers jiggle slightly. Let rest for 1-2 minutes, then invert onto serving plates.

Serve immediately while warm to achieve the molten effect, optionally dusting with powdered sugar or serving with vanilla ice cream.