Matcha Lava Cake
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Recipe Intro From spoonful.tian
Calling all matcha lovers! Treat yourself to a light matcha cake filled with a decadent, molten matcha center. These cakes are perfect to serve as-is or paired with your favorite ice cream for the ultimate cozy sweet.
- Recipe Card
Recipe Card
ingredients
- 120 grams white chocolate
- 90 grams melted butter
- 2 large eggs
- 46 grams all-purpose flour, divded
- 4 grams Jade Leaf Organic Culinary Matcha
- Neutral oil, to coat
- Powdered sugar and Jade Leaf Organic Culinary Matcha, combined for dusting
Method
Step 1
Preheat the oven to 400°F. Add an inch of water to a pot and bring to a simmer.
Step 2
In a heat-proof bowl, melt white chocolate over the steaming pot until smooth. Remove the bowl from the pot and mix in melted butter and eggs until no lumps remain.
Step 3
Sift in 45 g of all-purpose flour and 4 g of Jade Leaf Organic Culinary Matcha (set aside 1 g of all-purpose flour to coat the ramekins later). Fold the batter until just combined.
Step 4
Coat 2 ramekins with neutral oil and a dusting of all-purpose flour. Divide the batter across the 2 molds and freeze for 30 minutes.
Step 5
Bake for 15-18 minutes until the tops are no longer liquid but still jiggly. Let them set at room temperature for 8-10 minutes before unmolding. Dust with Jade Leaf Organic Culinary Matcha and powdered sugar before serving warm.