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Matcha Lava Cake

Matcha lava cake topped with vanilla ice cream and green tea powder

5 from 1 review

Tender matcha cake with a molten white chocolate centre, and when topped with white chocolate this is the ultimate cozy dessert

Ingredients

Scale
  • 160g Unsalted butter (2/3 cup), in cubes
  • 100g All purpose flour (2/3 cup 2 tbsp)
  • 18g Matcha powder (3 tbsp)
  • 240g White chocolate (8.4oz), roughly chopped
  • 4 Large eggs
  • 50g Granulated sugar (1/4 cup)
  • Pinch of salt
  • Butter and flour to grease the molds

Instructions

  1. Prepare 4 large dariole molds or ramekins (if you don't have the right kind of mold you can use anything on hand from mugs to small cake tins, just keep an eye on the cakes and increase or decrease the cooking time accordingly)
  2. Preheat the oven to 390F/200C
  3. Grease the base and sides of the ramekins with butter and dust with flour, tap out any excess flour
  4. Combine the white chocolate and butter in a heatproof bowl
  5. Melt the white chocolate and butter in the microwave or over a double boiler, and stir until completely melted
  6. Sift the matcha powder into the melted white chocolate mixture and mix until well combined
  7. Whisk in the eggs and sugar
  8. Sift in the flour and salt, and fold the dry ingredients until just combined
  9. Pour batter between your ramekins, stopping 1cm from the rim
  10. Place ramekins on a baking tray and bake for 8-10 minutes, or until the surface of the cake is set with a soft center
  11. Turn the cakes upside down onto a plate, firmly tap the top of the ramekin and unmold
  12. Serve immediately with ice cream or whipped cream!

Keywords: matcha, green tea, fondant, chocolate, warm, lava cake

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