Fail-proof Molten Matcha Lava Cake (you won’t believe how simple this is!)
Updated: Oct 1, 2020
A Molten lava cake is one of those dinner party favourites that look oh-so-impressive, but truthfully, take very little effort to prepare.
I love adapting this recipe for various flavour combination. Besides classic dark chocolate, you can play with white chocolate and Thai milk tea, earl grey, black sesame... the possibilities are endless.
To note (we know this) but I’m always looking for shortcuts if I can help it! Here I’ve melted my chocolate and butter very carefully in a saucepan. I watched it constantly to make sure it doesn’t seize. If you wish, please use a double boiler.
120g White Chocolate
37.5g Salted Butter
1tsp Vanilla Extract
1tbs Matcha Powder (for baking)
1 whole Egg + 1 Egg Yolk
15g Plain Flour
Melt white chocolate and salted butter over low heat, or a double boiler. Remove from heat and transfer to a bowl.
Add in your flavourings - vanilla extract and Matcha powder. This is the kind that does not have additional sugar so the flavour is bitter and pure.
Whisk in 1 whole egg and 1 egg yolk. The egg yolk is the secret ingredient to keep your lava cake thick and luscious (and in my opinion) the extra fat content makes it fail proof.
Add 15g of plain flour to bind the batter togethe.
Butter a ramekin with line it with parchment paper. I always line my molten lava cakes because I’ve had them half stuck one too many times.
Fill your ramekins and refrigerate until you’re ready to bake, or, freeze for 15 minutes in a pinch. The colder your batter is, the better chance of oozing.
Bake at 180 degrees celcius for 15-20 minutes, or until the circumference of the cake puffs up and is domed in the middle.
Remove parchment lining, and score around the cake if necessary. Place your dessert plate on top and flip it over. Done!
I love the combination of the bitter sweet vanilla chocolate with matcha. It is not too sweet and the flavour is enhanced with the salted butter. If you are using unsalted butter, do add 1/4tsp of salt to your batter, it really makes a difference.
This is a great make ahead recipe that you can pop in the oven when you need, perfect for entertaining.