Matcha Lava Cake (Print Version)
Individual desserts with molten matcha centers, balancing earthy green tea with white chocolate sweetness.
# Ingredient List:
→ Dry Ingredients
01 - 2 tablespoons matcha green tea powder (culinary grade)
02 - 1/2 cup all-purpose flour
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, plus more for greasing
05 - 4 oz white chocolate, chopped
06 - 2 large eggs
07 - 2 large egg yolks
08 - 1/2 cup granulated sugar
09 - 1 teaspoon pure vanilla extract
→ For Serving
10 - Powdered sugar, for dusting
11 - Fresh berries
# Directions:
01 - Preheat the oven to 425°F. Generously butter four 6-oz ramekins and dust with flour, tapping out any excess.
02 - Sift together the matcha powder, flour, and salt in a small bowl. Set aside.
03 - In a heatproof bowl, melt the butter and white chocolate over a saucepan of simmering water, stirring until smooth. Let cool slightly.
04 - In a separate bowl, whisk together eggs, egg yolks, and sugar until thick, pale, and slightly foamy, approximately 2 minutes.
05 - Stir the melted chocolate mixture and vanilla extract into the egg mixture until well combined.
06 - Gently fold in the dry ingredients, mixing just until no streaks remain. Do not overmix.
07 - Divide the batter evenly among the prepared ramekins.
08 - Place ramekins on a baking sheet and bake for 11-13 minutes, until the edges are set but centers remain soft.
09 - Let cool for 1 minute, then run a knife around the edges and invert each cake onto a plate. Dust with powdered sugar and serve immediately, optionally with fresh berries.
# Expert Advice:
01 -
- The molten center flows like warm matcha tea when you break into the cake, creating that perfect contrast between slightly crisp edges and liquid luxury
- These come together in under 30 minutes but taste like something from a fancy dessert restaurant
02 -
- Do not substitute milk or dark chocolate for the white chocolate because the sweetness is essential for balancing matchas natural bitterness
- The timing is everything here because even 30 seconds too long in the oven means you lose that molten magic
03 -
- For extra matcha intensity, add another half tablespoon to the dry ingredients
- Butter and flour your ramekins thoroughly because nothing ruins the moment faster than a stuck cake