Matcha Lava Cake (Printable Version)

Individual desserts with molten matcha centers blending earthy green tea with buttery sweetness.

# What You'll Need:

→ Dry Ingredients

01 - 2 tablespoons matcha green tea powder (culinary grade)
02 - 1/2 cup all-purpose flour
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, plus more for greasing
05 - 4 oz white chocolate, chopped
06 - 2 large eggs
07 - 2 large egg yolks
08 - 1/2 cup granulated sugar
09 - 1 teaspoon pure vanilla extract

→ For Serving

10 - Powdered sugar, for dusting
11 - Fresh berries

# Step-by-Step:

01 - Preheat the oven to 425°F. Generously butter four 6-oz ramekins and dust with flour, tapping out excess.
02 - Sift together the matcha powder, flour, and salt in a small bowl.
03 - In a heatproof bowl, melt the butter and white chocolate over a saucepan of simmering water, stirring until smooth. Let cool slightly.
04 - In a separate bowl, whisk together eggs, egg yolks, and sugar until thick, pale, and slightly foamy (about 2 minutes).
05 - Stir the melted chocolate mixture and vanilla extract into the egg mixture until well combined.
06 - Gently fold in the dry ingredients, mixing just until no streaks remain. Do not overmix.
07 - Divide the batter evenly among the prepared ramekins.
08 - Place ramekins on a baking sheet and bake for 11-13 minutes, until the edges are set but centers are still soft.
09 - Let cool for 1 minute, then run a knife around the edges and invert each cake onto a plate. Dust with powdered sugar and serve immediately, optionally with fresh berries.

# Expert Advice:

01 -
  • That moment when your spoon breaks through the top and molten matcha flows out like edible emerald lava
  • The way white chocolate tames matchas natural bitterness without losing its earthy soul
  • They look ridiculously impressive but come together in about 30 minutes flat
02 -
  • The 1 minute cooling time is non negotiable too long and the center sets too short and the cake falls apart when you unmold it
  • Room temperature eggs incorporate better than cold ones so set them out about 30 minutes before you start
  • These wait for no one serve immediately after that molten center starts to firm up fast
03 -
  • Make the batter ahead and refrigerate filled ramekins for up to 2 hours just add 1 to 2 minutes to baking time
  • If the cakes stick place the ramekin back over a warm burner for 10 seconds to loosen the edges
  • Use a kitchen torch lightly on the tops after dusting with powdered sugar for a professional finish

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