White Chocolate Matcha Lava Cake Recipe

Name: Recette Matcha Lava Cake au Chocolat Blanc
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 80 g de chocolat blanc; 30 g de beurre; 1 œuf; 1 jaune d'œuf; 20 g de sucre; 10 g de farine; 1 cuillère à soupe de poudre de matcha; 1 pincée de sel; 1 cuillère à soupe de crème liquide

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Portion

Preparation time

10 minutes

Cooking time

15 minutes

White chocolate matcha lava cake is a Japanese variation on the famous chocolate fondant cake, where the sweetness of white chocolate blends with the bitterness of matcha, creating a perfect balance of flavors. This dessert is ideal for those who love contrasting textures and delicate tastes.

Image of Recipe Matcha Lava Cake with White Chocolate

Ingredients

80 g white chocolate
30 g butter
1 egg
1 egg yolk
20 g sugar
10 g flour
1 tablespoon matcha powder
1 pinch salt
1 tablespoon cream

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Instructions

Melt 30g of white chocolate and the liquid cream in a bain-marie, stirring until smooth.
Once melted, pour the mixture into a small muffin tin or other small container to form small disks or balls. Place in the freezer for at least 30 minutes to harden.
Melt the remaining 50g white chocolate and butter in a bain-marie, then mix until smooth.
In a separate bowl, beat the egg, egg yolk and sugar until frothy.
Add the melted white chocolate and mix well. Add the flour, matcha powder and a pinch of salt, then mix gently until the dough is smooth.
Butter and lightly flour individual ramekins or soufflé molds. Pour a small amount of batter into each ramekin to cover the bottom. Place a heart of hardened white chocolate in the center of each ramekin. Cover the center with the rest of the batter.
Preheat the oven to 180°C (gas mark 6). Bake the lava cakes for 12 to 14 minutes, checking that the edges are cooked but the center remains slightly runny. The cakes should be golden brown on the outside and slightly firm to the touch, but a little soft in the center.
Carefully unmold the lava cakes. Sprinkle with powdered sugar and enjoy!

Recipe notes

Tips :

Tips for a perfectly runny center: Don't let the cakes bake too long. The center should remain melting, while the outside should be cooked but still fragile.

For a creamier version: Replace the liquid cream with a little mascarpone in the white chocolate heart for an even softer texture.

Sencha matcha tea Mabushi loose ⋅ Yamamasa Koyamaen ⋅ 200g

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