Tender matcha cake with a molten white chocolate centre, and when topped with white chocolate this is the ultimate cozy dessert
Author:Catherine Zhang
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 Cakes 1x
Category:Cake
Method:Easy
Cuisine:Asian Fusion
Ingredients
Scale
160g Unsalted butter (2/3 cup), in cubes
100g All purpose flour (2/3 cup2 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
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)
Preheat the oven to 390F/200C
Grease the base and sides of the ramekins with butter and dust with flour, tap out any excess flour
Combine the white chocolate and butter in a heatproof bowl
Melt the white chocolate and butter in the microwave or over a double boiler, and stir until completely melted
Sift the matcha powder into the melted white chocolate mixture and mix until well combined
Whisk in the eggs and sugar
Sift in the flour and salt, and fold the dry ingredients until just combined
Pour batter between your ramekins, stopping 1cm from the rim
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
Turn the cakes upside down onto a plate, firmly tap the top of the ramekin and unmold
Serve immediately with ice cream or whipped cream!