Fool-proof recipe! MATCHA LAVA CAKE

Ingredients

• 200 g White Chocolate Couverture (high‑quality couverture, not compound; melted with butter)
• 100 g Unsalted Butter (cut into cubes, melted together with chocolate)
• 2 tbsp Matcha Powder (culinary grade, sifted before use)
• 50 g Granulated Sugar (fine granulated sugar)
• 0.25 tsp Salt (fine sea salt)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 2 large Eggs (room temperature)
• 2 large Egg Yolks (separated from whites)
• 30 g Cake Flour (medium protein) (sifted; gives tender crumb)
• 10 g Unsalted Butter (for greasing) (softened, for coating ramekins)
• 10 g All-Purpose Flour (for dusting) (light dusting of ramekins to prevent sticking)
• 1 sheet Baking Paper (parchment) (cut to fit ramekin base as extra safeguard)

Instructions

1. Melt Chocolate and Butter

   Combine the white chocolate couverture and butter in a microwave‑safe bowl. Heat in 30‑second bursts, stirring between each burst, until the mixture is completely smooth and glossy.

   Time: PT5M

2. Cool the Chocolate Mixture

   Set the bowl aside and let the melted chocolate‑butter blend cool to room temperature. Stir occasionally to release residual heat.

   Time: PT10M

3. Prepare Ramekins

   Butter the inside of each ramekin, dust lightly with flour, tap out excess, and place a small piece of parchment paper on the bottom as extra insurance against sticking.

   Time: PT5M

4. Preheat Oven

   Preheat the oven to a high temperature of 190‑200°C (375‑390°F).

   Time: PT10M

   Temperature: 190-200°C

5. Combine Dry Flavorings

   Sift the matcha powder into a bowl, then add the granulated sugar, salt, and vanilla extract. Whisk until evenly combined.

   Time: PT2M

6. Add Eggs to Chocolate

   Stir the whole eggs and egg yolks into the cooled chocolate‑butter mixture until smooth.

   Time: PT3M

7. Mix Wet and Dry Parts

   Pour the matcha‑sugar mixture into the chocolate‑egg mixture and stir gently until just combined.

   Time: PT2M

8. Fold in Flour

   Add the sifted cake flour and fold quickly, just until the flour disappears. Stop mixing as soon as incorporated.

   Time: PT2M

9. Fill Ramekins

   Divide the batter among the prepared ramekins, filling each about three‑quarters full for a tall rise.

   Time: PT2M

10. Bake the Cakes

    Place the ramekins on the baking sheet and bake for 8‑9 minutes. The edges should be set while the center still jiggles when the ramekin is gently shaken.

    Time: PT9M

    Temperature: 190-200°C

11. Cool Slightly and Unmold

    Remove the ramekins from the oven, let them sit for about 30 seconds, then carefully invert each cake onto a serving plate.

    Time: PT30S

12. Serve

    Serve the warm matcha lava cakes immediately, optionally topped with a scoop of vanilla ice cream.

    Time: PT1M

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g