Matcha Lava Cake



Calling all matcha lovers! This Japanese green tea and white chocolate version of the crowd-favourite lava cake is comforting and a great balance of sweet and bitter notes. For the best results, use the highest quality matcha powder you can find!


(Makes 4 x 3″ round cakes)

100g unsalted butter
100g white chocolate
2 large eggs
2 large egg yolks
40g sugar
20g plain flour
2 tsp matcha powder

  1. Butter ramekins and dust them lightly with flour. Set aside.
  2. Melt butter and chocolate over a bain-marie (or in a microwave) and stir until combined
  3. Whisk eggs and egg yolks until frothy, then add in sugar and whisk until it turns pale and creamy
  4. Add melted butter and chocolate mixture into egg mixture and stir until well mixed
  5. Sift flour and matcha powder together and fold into mixture.
  6. Pour batter into prepared ramekins and freeze for 3-4 hours.
  7. Preheat oven to 450oF/230oC, and bake cakes for 8 minutes. The surface of cake should be cooked but the center is still soft
  8. Remove from oven and let the cakes cool for 5 minutes.
  9. To serve, place serving plate over the top of the ramekin and invert cake onto plate. Remove ramekins, dust matcha powder over top and serve warm.

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