Okay, so I’ve been seeing these matcha lava cakes all over Instagram, and I finally decided to give it a shot. I’m not gonna lie, I was a little intimidated at first, but it turned out way easier than I expected!
Getting Started
First, I gathered all my ingredients. I’m a bit of a stickler for making sure I have everything prepped before I start baking – it just makes the whole process smoother. Here’s what I used:
- White chocolate (I splurged on the good stuff, it makes a difference!)
- Butter (unsalted, of course)
- Eggs
- Sugar
- Flour (just regular all-purpose)
- Matcha powder (ceremonial grade, because why not?)
- A pinch of salt
The Mixing Process
I started by melting the white chocolate and butter together. I used a double boiler, but you could totally microwave it in short bursts, just be careful not to burn the chocolate. Once that was nice and smooth, I whisked in the eggs and sugar. I beat that mixture like crazy until it was pale and fluffy – this part is important for getting that light texture.
Then, in a separate bowl, I combined the flour, matcha powder, and salt. I sifted it all together to make sure there were no lumps. Gotta get rid of those pesky clumps! I then gently folded the dry ingredients into the wet ingredients. The key here is not to overmix, or you’ll end up with a tough cake.
Baking Time!
I greased and floured some ramekins – I only had two, so I had to do this in batches. Then, I poured the batter into the ramekins, filling them about three-quarters full. I popped them into a preheated oven at 425°F (220°C). I had preheated it earlier, while getting ready.
The hardest part was figuring out the baking time. My oven is a bit wonky, so I started checking them at around 10 minutes. I poked the edges with a toothpick – they should be set, but the center should still be gooey. Mine took about 12 minutes, but it might be different for you, so keep an eye on them!
The Final Result (and Taste Test!)
Once they were done, I let them cool for a few minutes before inverting them onto plates. And there it was – a perfect (well, almost perfect) matcha green tea lava cake! The center was beautifully molten, and the matcha flavor was just right – not too bitter, not too sweet. I dusted a little extra matcha powder on top for good measure. I even added a scoop of vanilla ice cream because you got to enjoy the process! I would for sure make it again. It’s my new favorite dessert!
