Matcha Lava Cake

Yield: 2 8oz Ramekin / 4 servings

Category: Lava Cakes

Cuisine: Japanese-French

Reference: Original Recipe

Ingredients

• 120g Dark chocolate
• 80g Unsalted butter
• 25g Granulated sugar
• 2 tbsp Matcha powder, culinary-grade
• 2 Medium eggs
• 50g All-purpose flour
• Pinch of salt
• Butter for greasing ramekins
• Flour for greasing ramekins

Steps

1. Preheat your oven to 200°C (392°F). Butter the 2 ramekins (8 oz size) and dust them with a little flour, tapping out the excess.
2. In a microwave-safe bowl or saucepan, melt the 80g unsalted butter and 120g dark chocolate. Let it cool slightly.
3. Mix wet ingredients. In a medium bowl, whisk together the 25g granulated sugar, 2 medium eggs and 2 tbsp matcha powder until light and fluffy.
4. Slowly pour the melted chocolate and butter into the egg mixture, whisking constantly until smooth.
5. Gently fold in the 50g all-purpose flour and salt until just combined. Do not overmix.
6. Divide the batter evenly between the prepared ramekins, filling them about 3/4 full.
7. Place the ramekins on a baking sheet and bake for 8-10 minutes. The edges should be set, but the center should still be soft and jiggly.
8. Let the cakes cool for 1-2 minutes, then run a knife around the edges to loosen them.