White Chocolate Matcha Lava Cake Recipe
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.
- Prep Time
- 10 minutes
- Cooking Time
- 15 minutes
- Servings
- 2
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
Directions
- 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!
