Matcha Lava Cake (Printable version)
Individual desserts with molten matcha centers and delicate sponge exteriors, balancing earthy green tea with buttery sweetness.
# List of ingredients:
→ 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 excess.
02 - Sift together the matcha powder, flour, and salt in a small bowl.
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 (about 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 are still 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 contrast between the tender sponge and that liquid matcha heart feels like discovering a secret hidden inside something already wonderful
- White chocolate tames matchas natural bitterness creating this sophisticated balance that makes people ask for seconds immediately
02 -
- Timing is absolutely everything here because one minute too long in the oven turns molten centers into fully cooked cakes
- Room temperature eggs whisk up much faster and create better structure than cold eggs straight from the refrigerator
03 -
- Invest in culinary grade matcha rather than ceremonial grade which costs significantly more and is meant for drinking not baking
- White chocolate quality matters dramatically here because cheap white chocolate has an unpleasant waxy texture that ruins the final result