Matcha White Chocolate Lava Cakes

Matcha White Chocolate Lava Cakes ingredients

• 1/2 cup unsalted butter, softened
• 6 oz white chocolate, high quality, chopped
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tbsp matcha powder, ceremonial grade
• 1/4 tsp salt
• as needed powdered sugar for dusting (optional)

How to make Matcha White Chocolate Lava Cakes

1. Preheat your oven to 400°F (200°C). Generously butter four 6-ounce ramekins, then lightly dust them with a little matcha powder or all-purpose flour, tapping out any excess. Place the prepared ramekins on a baking sheet.
2. In a microwave-safe bowl, combine 1/2 cup softened unsalted butter and 6 ounces chopped white chocolate. Microwave on high in 30-second intervals, stirring thoroughly after each, until the mixture is completely melted and smooth. Alternatively, you can melt these ingredients together in a double boiler over simmering water. Allow the mixture to cool slightly for a few minutes.
3. In a separate medium bowl, whisk together 2 large whole eggs, 2 large egg yolks, and 1/4 cup granulated sugar until the mixture is pale yellow and slightly thickened, which takes about 2-3 minutes with a hand whisk, or 1 minute with an electric mixer.
4. Gently fold the slightly cooled white chocolate-butter mixture into the egg mixture until they are just combined. Be careful not to overmix at this stage.
5. Sift 1/4 cup all-purpose flour, 1 tablespoon matcha powder, and 1/4 teaspoon salt directly over the wet ingredients. Carefully fold the dry ingredients into the wet mixture until just combined and no streaks of flour remain. Overmixing will develop gluten and can make the cakes tough.
6. Divide the prepared batter evenly among the four prepared ramekins, filling each about three-quarters full.
7. Bake for 12-15 minutes. The cakes are done when the edges are set and appear slightly firm, but the centers still jiggle slightly when the ramekins are gently shaken. This specific texture indicates the desired molten lava center.
8. Carefully remove the baking sheet from the oven and let the cakes rest in their ramekins for 1-2 minutes.
9. To serve, invert each ramekin onto an individual serving plate. You may need to run a thin knife around the edge of the ramekin to help loosen the cake, but if buttered well, they should slide out easily.
10. Dust with an additional sprinkle of ceremonial grade matcha powder or powdered sugar just before serving immediately for the best experience.

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