Matcha Lava Cakes

 

I’ve made three recipes with matcha recently. I’ll post the muffin one soon, and there was a coconut matcha panna cotta that never gelled and was way too sweet, but here’s a dessert you will love! It’s matcha lava cakes. The original recipe makes 2 cakes, and I decided that it really wasn’t enough, so I doubled it and got 5 ramekins of about 4 ounces each; the amounts below are mine. Note also that I adjusted the cooking time (15 minutes instead of 9), as I was going for a gooey consistency more than a river-flow of filling. These were amazing! It’s worth spending some money on great matcha so that you get vibrant green cakes.

120 g white chocolate (lactose-free if possible)
6 Tbsp. lactose-free butter, softened
80 g sugar
1 pinch salt
2 eggs
16 g matcha powder
50 g flour

Butter 4 (or 5) ramekins and dust with some flour (especially the bottom part of the ramekin).

In a double-boiler, melt the white chocolate and mix well.

Add softened butter into melted white chocolate and mix well to incorporate.

Mix in the sugar, then beat in the eggs.

Sift in the matcha powder and flour. Mix well until no visible lumps remain.

Pour into prepared ramekins, cling-wrap surface of ramekin and put into the freezer for at least 30 minutes (so that the outside gets cooked faster than the insides).

Preheat oven to 450 °F.

Remove the cling-wrap, place ramekins on a baking sheet, and bake in preheated oven for 15 minutes (see note above). It is done when the cake does not look too wobbly when you gently prod it and the surface is evenly colored (not darker in the middle).

Leave cake in the ramekin for 10 minutes to cool. Use a spatula/knife to run the sides of the cake so that it no longer sticks to the bowl. Gently flip the ramekin onto another plate so that the cake falls off nicely. Serve immediately.