Matcha Lava Cake (Printable)

Individual molten cakes with matcha centers balancing earthy tea and sweet white chocolate.

# What You'll Need:

→ Dry Ingredients

01 - 2 tablespoons matcha green tea powder (culinary grade)
02 - 1/2 cup all-purpose flour
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, plus more for greasing
05 - 4 oz white chocolate, chopped
06 - 2 large eggs
07 - 2 large egg yolks
08 - 1/2 cup granulated sugar
09 - 1 teaspoon pure vanilla extract

→ For Serving

10 - Powdered sugar, for dusting
11 - Fresh berries

# How-To Steps:

01 - Preheat the oven to 425°F. Generously butter four 6-oz ramekins and dust with flour, tapping out excess.
02 - Sift together the matcha powder, flour, and salt in a small bowl.
03 - In a heatproof bowl, melt the butter and white chocolate over a saucepan of simmering water, stirring until smooth. Let cool slightly.
04 - In a separate bowl, whisk together eggs, egg yolks, and sugar until thick, pale, and slightly foamy (about 2 minutes).
05 - Stir the melted chocolate mixture and vanilla extract into the egg mixture until well combined.
06 - Gently fold in the dry ingredients, mixing just until no streaks remain. Do not overmix.
07 - Divide the batter evenly among the prepared ramekins.
08 - Place ramekins on a baking sheet and bake for 11–13 minutes, until the edges are set but centers are still soft.
09 - Let cool for 1 minute, then run a knife around the edges and invert each cake onto a plate. Dust with powdered sugar and serve immediately, optionally with fresh berries.

# Expert Advice:

01 -
  • That dramatic moment when you cut through the golden sponge and watch the matcha center pool onto the plate like edible jade
  • White chocolate tempers matcha's natural bitterness so you get earthy depth without overwhelming grassiness
  • Individual portions make you feel fancy without requiring restaurant-level technique
02 -
  • Overbaking by even 45 seconds transforms these from molten masterpieces to slightly dense cakes, so set a timer and trust it.
  • The ramekins will be incredibly hot straight from the oven, so use oven mitts when inverting them.
  • Room temperature eggs incorporate better into the batter, so take them out of the fridge while you gather other ingredients.
03 -
  • If your ramekins vary slightly in size, fill them to the same level rather than dividing batter equally for consistent baking times.
  • The cakes are easiest to unmold when they've rested exactly one minute—any less and they're too loose, any more and they start to stick.

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