Resep: Matcha (Green Tea) Molten Lava Cake Recipe
Resep: Matcha (Green Tea) Molten Lava Cake Recipe is a medium Japanese Fusion recipe that serves 4. 350 calories per serving. Recipe by heytheresia on YouTube.
Prep: 20 min | Cook: 15 min | Total: 50 min
Cost: $8.30 total, $2.07 per serving
Ingredients
- 200 g White Chocolate (good quality, chopped into pieces)
- 100 g Unsalted Butter (softened, plus extra for greasing ramekins)
- 50 g Powdered Sugar (plus extra for dusting and for coating ramekins)
- 30 g All-Purpose Flour (sifted)
- 5 g Matcha Powder (about 2 teaspoons, high‑grade culinary grade)
- 2 Large Egg (room temperature)
- 0.5 tsp Vanilla Extract (optional, pure extract)
Instructions
Prepare Ramekins
Lightly butter each ramekin, then dust with a little flour, tapping out excess. This ensures the cake releases easily after baking.
Time: PT5M
Melt White Chocolate and Butter
Place chopped white chocolate and butter in a heat‑proof bowl over simmering water (double boiler) or melt in 30‑second intervals in the microwave, stirring between intervals, until smooth.
Time: PT5M
Combine Dry Ingredients
In a separate bowl, sift powdered sugar and flour together. Set aside.
Time: PT2M
Make the Batter
To the melted chocolate‑butter mixture, add the eggs (one at a time) and vanilla extract, whisking until fully incorporated. Gradually fold in the sifted sugar‑flour mixture until the batter is smooth and glossy.
Time: PT5M
Add Matcha
Sift the matcha powder over the batter and gently fold it in until evenly colored. The batter should have a vibrant green hue.
Time: PT2M
Portion and Freeze
Divide the batter evenly among the prepared ramekins (about 3‑4 oz each). Place the ramekins on a baking sheet and transfer to the freezer for at least 1 hour. This step creates the signature molten center.
Time: PT0M
Bake
Preheat the oven to 100°C (212°F). Bake the frozen ramekins for 10‑15 minutes, until the edges are set but the center still jiggles when gently shaken.
Time: PT12M
Temperature: 100°C
Finish and Serve
Remove the cakes from the oven, let stand 1‑2 minutes, then run a thin knife around the edge and invert onto a plate. Dust generously with powdered sugar and serve immediately.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains Gluten, Contains Dairy
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of White Chocolate: Milk Chocolate (will change flavor)
- Instead of Unsalted Butter: Margarine (use unsalted)
- Instead of Powdered Sugar: Confectioners' Sugar
- Instead of All-Purpose Flour: Cake Flour
- Instead of Matcha Powder: Green Tea Powder (lower quality)
- Instead of Large Egg: Egg substitute (for vegans)
- Instead of Vanilla Extract: Almond Extract
Equipment Needed
- Double Boiler or Microwave
- Mixing Bowl
- Whisk or Hand Mixer
- Fine Mesh Sieve
- Ramekins (4 × 6‑oz)
- Baking Sheet
- Spatula
- Freezer
- Oven
Critical Steps — Do Not Skip
- Coating ramekins with butter and flour to ensure release.
- Freezing the batter for at least 1 hour before baking.
- Baking at low temperature (100°C) for the correct time to achieve a molten center.
Chef Tips from the Video
- Use ceremonial‑grade matcha for a brighter color and smoother flavor.
- For an extra glossy finish, brush the top of the batter with a thin layer of melted white chocolate before baking.
- If you prefer a darker flavor, add a pinch of black cocoa powder alongside the matcha.
Troubleshooting
Cake does not have a molten center; it is fully set.
Make sure the batter was frozen solid before baking and do not overbake. Reduce baking time by 2‑3 minutes if necessary.
Cake sticks to the ramekin.
Ensure the ramekin is thoroughly buttered and dusted with flour (or cocoa powder). Let the cake rest 1‑2 minutes after baking before unmolding.
Batter is too thick to pour.
Add a teaspoon of milk or cream to loosen the batter; this will not affect the final texture significantly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat gently in a low oven (90°C) for 5‑7 minutes.
Freezer: Do not freeze after baking; texture will change.
Room temperature: Best served immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The batter can be portioned and frozen up to 3 days in advance; bake directly from frozen.
- Prepare and coat ramekins ahead of time; keep them covered in the freezer.
Frequently Asked Questions
What is the cultural significance and history of Matcha Lava Cake in Japanese‑inspired desserts?
Matcha lava cake blends the traditional Japanese green‑tea powder, known for its ceremonial use, with the modern Western concept of a molten‑center cake. While lava cakes originated in French patisserie, incorporating matcha reflects Japan’s growing influence on contemporary dessert trends, especially in fusion cafés.
What are the traditional regional variations of matcha‑flavored desserts in Japan?
In Japan, matcha is used in wagashi such as matcha‑filled mochi, matcha‑draped cakes, and matcha‑scented ice cream. Some regions add red bean paste or sweetened azuki for contrast, while others pair matcha with black sesame for a nutty twist.
How is Matcha Lava Cake traditionally served in Japanese‑inspired cafés?
It is typically presented warm on a small plate, dusted with powdered sugar, and accompanied by a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. A drizzle of white chocolate or a sprinkle of toasted sesame seeds adds texture.
What occasions or celebrations is Matcha Lava Cake traditionally associated with in Japanese‑inspired cuisine?
Matcha desserts are popular during tea ceremonies, spring festivals, and as a refined treat for special occasions like birthdays or anniversaries. The vibrant green color also makes it a favorite for celebratory events where visual impact matters.
What authentic traditional ingredients are essential for Matcha Lava Cake versus acceptable substitutes?
Authentic ingredients include high‑grade culinary matcha, white chocolate, unsalted butter, and powdered sugar. Acceptable substitutes are milk chocolate (changes flavor), cocoa powder instead of flour for a gluten‑free version, and a plant‑based butter alternative for dairy‑free diets, though the texture will differ.
What other Japanese‑inspired dishes pair well with Matcha Lava Cake?
Pair it with a light green tea sorbet, a drizzle of yuzu‑citrus sauce, or a side of sweet red bean paste. A cup of freshly brewed matcha or hojicha tea balances the richness of the cake.
What are the most common mistakes to avoid when making Matcha Lava Cake at home?
Common errors include skipping the freezing step, overbaking which eliminates the molten center, and using low‑quality matcha that yields a dull color and bitter taste. Also, insufficient butter‑flour coating can cause the cake to stick to the ramekin.
Why does this Matcha Lava Cake recipe use a low oven temperature of 100°C instead of a higher temperature?
Baking at 100°C gently sets the outer edge while keeping the interior liquid. A higher temperature would cook the center too quickly, resulting in a fully set cake rather than a flowing lava core.
Can I make Matcha Lava Cake ahead of time and how should I store it?
Yes. Portion the batter into ramekins, freeze for up to 3 days, and bake directly from frozen. Once baked, store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently in a low oven.
What texture and appearance should I look for when making Matcha Lava Cake?
The edges should be set and lightly golden, while the center remains wobbly and glossy. After unmolding, the cake should have a smooth, slightly cracked top with a vivid green interior that oozes when cut.
What does the YouTube channel heytheresia specialize in?
The YouTube channel heytheresia focuses on creative dessert tutorials, especially modern twists on classic pastries and cakes, often incorporating trendy flavors like matcha, strawberry, and other seasonal ingredients.
How does the YouTube channel heytheresia's approach to Japanese‑inspired desserts differ from other cooking channels?
heytheresia blends precise baking techniques with visually striking presentations, emphasizing flavor balance and ingredient quality. Unlike many channels that stick to traditional recipes, heytheresia frequently experiments with fusion concepts such as matcha lava cake, offering step‑by‑step guidance for home cooks.
Last updated: September 6, 2026
