Irresistible Melting Matcha Lava Cake

Ingredients

• 100 g Unsalted Butter (melted with white chocolate)
• 100 g White Chocolate (high‑quality couverture or chips)
• 50 g Granulated Sugar (fine granulated sugar)
• 2 pcs Large Eggs (room temperature)
• 30 g Cake Flour (sifted)
• 4 g Matcha Powder (culinary grade, sifted)

Instructions

1. Melt butter and white chocolate

   Combine the butter and white chocolate in a microwave‑safe bowl and melt on high in 30‑second bursts, stirring between bursts until smooth.

   Time: PT2M

2. Sift dry ingredients

   In a separate bowl, sift together cake flour, granulated sugar, and matcha powder to remove lumps.

   Time: PT3M

3. Incorporate eggs

   Add the eggs gradually to the dry mixture, whisking continuously until the batter is glossy and free of lumps.

   Time: PT5M

4. Combine chocolate mixture with batter

   Pour the melted butter‑white chocolate mixture into the egg‑flour batter and fold gently with a whisk, then finish with a spatula, being careful not to incorporate too much air.

   Time: PT2M

5. Chill batter

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the batter to set.

   Time: PT2H

6. Pipe batter into molds

   Transfer the chilled batter to a piping bag and pipe 90‑100 g of batter into each silicone mold.

   Time: PT5M

7. Bake

   Place the silicone molds on a baking sheet and bake in a pre‑heated oven at 200°C (390°F) for 8 minutes, or until the edges are set but the center still jiggles.

   Time: PT8M

   Temperature: 200°C

8. Unmold the cakes

   Using another pan or plate, invert each silicone mold to release the cake onto a serving plate.

   Time: PT2M

9. Cool briefly and serve

   Let the cakes rest on a cooling rack for 5 minutes, then dust with powdered sugar and a pinch of matcha powder. Serve while warm for the best molten effect.

   Time: PT5M

Nutrition Facts

Calories

285

Protein

4 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g