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Molten Matcha Lava Cake

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Perfect matcha explosion; you can even make the batter a day ahead and bake it the next day!

Yields1 Serving
 White chocolate 45g
 Unsalted butter, softened 30g
 Matcha power, divided 1 tablespoon + 1 tablespoon
 Egg 1no
 All-purpose flour 1 tablespoon
1

Preheat oven to 190C.

2

Butter 2 remekins and dust them with 1 tablespoon of matcha powder. Tap off the excess.

3

Double boil white chocolate and unsalted butter. Remove the chocolate from heat once melted.

4

Whisk in matcha powder and egg into melted white chocolate mixture. Make sure there is no upms of matcha powder in the batter.

5

Fold in all-purpose flour and divide it among the remekins. Bake for 6 - 7 minutes until the top is just firm to touch.

6

Working quickly, tilt the remekin onto prepared plates and shake it lightly to remove the cake. Once out, dust with powdered sugar and serve warm.

Ingredients

 White chocolate 45g
 Unsalted butter, softened 30g
 Matcha power, divided 1 tablespoon + 1 tablespoon
 Egg 1no
 All-purpose flour 1 tablespoon

Directions

1

Preheat oven to 190C.

2

Butter 2 remekins and dust them with 1 tablespoon of matcha powder. Tap off the excess.

3

Double boil white chocolate and unsalted butter. Remove the chocolate from heat once melted.

4

Whisk in matcha powder and egg into melted white chocolate mixture. Make sure there is no upms of matcha powder in the batter.

5

Fold in all-purpose flour and divide it among the remekins. Bake for 6 - 7 minutes until the top is just firm to touch.

6

Working quickly, tilt the remekin onto prepared plates and shake it lightly to remove the cake. Once out, dust with powdered sugar and serve warm.

Molten Matcha Lava Cake

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