MATCHA LAVA CAKE & Surprise Recipe - Honeysuckle

Ingredients

• 1 cup White Chocolate (chopped, for the matcha lava core)
• 1 tablespoon Neutral Oil (vegetable or canola oil, helps melt white chocolate smoothly)
• 2 tablespoons Matcha Powder (culinary grade, divided between lava core, ice cream, and garnish)
• 1 stick Unsalted Butter (for the chocolate batter, melted)
• 4 oz Bittersweet Chocolate (70% cocoa, chopped)
• 2 large Eggs (room temperature)
• 2 large Egg Yolks (room temperature)
• 3 tablespoons Granulated Sugar (for whisking with eggs)
• 2 teaspoons All-Purpose Flour (folded into chocolate batter)
• 1 tablespoon Unsalted Butter (melted, for greasing ramekins)
• 1 tablespoon All-Purpose Flour (for dusting ramekins)
• 1 cup Heavy Whipping Cream (cold, 35% fat)
• 7 oz Sweetened Condensed Milk (about half a standard 14‑oz can)
• 1 teaspoon Vanilla Extract
• 1 pinch Salt (balances sweetness in ice cream)
• 1/4 cup Graham Cracker Crumbs (for topping the cake)

Instructions

1. Make Matcha‑White Chocolate Squares

   Set a saucepan with a few inches of water to simmer and place a heat‑proof bowl on top to create a bain‑marie. Add 1 cup chopped white chocolate, 1 tablespoon neutral oil, and 1 tablespoon matcha powder. Stir constantly until fully melted and smooth, then remove from heat.

   Time: PT5M

2. Set the Matcha Squares

   Pour the melted mixture into silicone ice‑cube molds, give each mold a quick shake to level, and place in the freezer for about 15 minutes until firm.

   Time: PT15M

3. Prepare Chocolate Batter Base

   In a second bain‑marie, melt 1 stick unsalted butter until foamy, then add 4 oz chopped 70% bittersweet chocolate. Stir until smooth and remove from heat.

   Time: PT5M

4. Whisk Eggs and Sugar

   In a mixing bowl, crack 2 large eggs and add 2 egg yolks. Using a hand mixer, beat together with 3 tablespoons granulated sugar until the mixture is light, fluffy, and pale in color.

   Time: PT3M

5. Combine Batter Ingredients

   Pour the whisked eggs into the melted chocolate mixture, gently fold until just combined. Sprinkle 2 teaspoons all‑purpose flour over the mixture and fold lightly until smooth.

   Time: PT2M

6. Prepare Ramekins

   Brush each mini ramekin with melted butter, then dust lightly with flour, tapping out excess. This creates a non‑stick barrier for the lava cakes.

   Time: PT3M

7. Assemble Lava Cakes

   Spoon a small amount of chocolate batter into each ramekin, place one frozen matcha‑white chocolate square in the center, then cover with the remaining batter, filling each ramekin almost to the top.

   Time: PT5M

8. Bake

   Place the ramekins on a baking sheet and bake in a pre‑heated oven at 450°F for 7–9 minutes, until the edges are set but the center still jiggles.

   Time: PT9M

   Temperature: 450°F

9. Cool Slightly

   Remove the cakes from the oven and let them sit on a wire rack for about 15 minutes. This allows the interior to settle while keeping the center molten.

   Time: PT15M

10. Make No‑Churn Matcha Ice Cream

    In a large bowl, combine 1 cup cold heavy whipping cream, 1 tablespoon matcha powder, 1 teaspoon vanilla extract, and a pinch of salt. Whisk with a hand mixer until stiff peaks form.

    Time: PT5M

11. Incorporate Condensed Milk

    Fold in 7 oz sweetened condensed milk by hand, then give the mixture a quick burst with the hand mixer to re‑incorporate air.

    Time: PT5M

12. Freeze Ice Cream

    Cover the bowl tightly with plastic wrap, ensuring the wrap touches the surface to prevent ice crystals. Freeze for at least 4 hours, preferably overnight.

    Time: PT4H

13. Plate and Serve

    Run a thin knife around each ramekin, invert onto a dessert plate, and gently tap to release the cake. Sprinkle a light dusting of matcha powder, add a spoonful of graham cracker crumbs, and top with a generous scoop of matcha ice cream.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g