Matcha Lava Cake


I made this for New Year’s Day 2018, and my first attempt was a hilarious failure. So funny I had to post it on instagram! Of course flavor is great, how can white chocolate matcha ganache go wrong, and thank you mom and dad for supporting my warm matcha fondant soup 😛

I secretly quite enjoyed it though. Main point of improvement – bake time bake time! (Duh, heh). And maybe serve with ice cream. Flavor was otherwise a bit too sweet, but pretty good.

Matcha Lava Cake
Makes 4 lava cakes
Matcha Lava Cake adapted from Honeydrizzle

170g good quality white chocolate, like Valrhona
115g unsalted butter
2 eggs + 2 egg yolks
3 tbs sugar
1/4 tsp salt
2 tbs matcha powder
3 tbs flour

To make Matcha Lava Cake

Preheat the oven to 220°. Butter and lightly flour 4 or 6-ounce ramekins. Tap out excess flour.

Melt the chocolate and butter over a double boiler. Set aside to cool slightly

Sift together flour, matcha powder and salt

In a stand mixer, whisk eggs, egg yolks and sugar over high speed with a whisk attachment until pale yellow and thickened.

Whisk in melted chocolate until smooth. Fold in flour mixture until no streaks of flour remain.

Divide amongst prepared ramekins and bake for 10-12 min, depending on the size of your ramekins. The sides of the cakes should be set but the centres soft to touch.

Remove and leave to cool for 1 min. Run a knife around the edge of the ramekin and invert unto a serving plate to unmould. Dust with icing sugar and serve


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