Matcha Lava Cake (Print View)

Individual desserts with molten matcha centers balancing earthy green tea with buttery white chocolate sweetness.

# What You 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

# How to Make It:

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 Tips:

01 -
  • The contrast between the delicate sponge shell and molten matcha center is pure magic
  • White chocolate tames matchas natural bitterness into something sophisticated and addictive
  • These elegant desserts come together in under 30 minutes but look like restaurant quality
02 -
  • Overbaking by even one minute transforms molten centers into firm cakes, so set your timer and trust it
  • Room temperature eggs incorporate better and create that desirable airy texture in the final cake
  • White chocolate cannot be substituted with dark or milk chocolate without completely changing the flavor profile
03 -
  • Use a kitchen scale for the matcha powder since even small variations dramatically affect both color and flavor
  • Run your knife under hot water before inverting the cakes for the cleanest release from the ramekins

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