Matcha White Chocolate Lava Cake
An easy and moist dessert featuring a warm, gooey center of matcha and white chocolate, perfect for beginners and special occasions.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: Fusion
Ingredients
Scale
- 4 oz (115 g) white chocolate chips or chopped white chocolate
- 6 tbsp (85 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (65 g) all-purpose flour (can substitute almond flour for gluten-free)
- 2 tbsp (10 g) sifted matcha powder (ceremonial grade recommended)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Pinch of salt
- Optional: powdered sugar for dusting
- Optional: fresh berries or whipped cream for serving
Instructions
- Preheat your oven to 425°F (220°C). Butter your ramekins generously and lightly dust with flour or cocoa powder to prevent sticking.
- Melt the white chocolate and butter together using a double boiler or microwave in 20-second bursts, stirring in between until smooth and lump-free. Be careful not to overheat.
- In a separate bowl, whisk the eggs and granulated sugar vigorously for about 2-3 minutes until pale and slightly thickened.
- Fold the melted white chocolate mixture into the egg and sugar mixture gently with a spatula, keeping as much air as possible.
- Sift together the flour, matcha powder, and salt. Gradually fold this dry mix into the wet batter until just combined, avoiding overmixing.
- Divide the batter evenly among the prepared ramekins, filling about 3/4 full.
- Bake for 12 to 14 minutes until the edges are set and firm but the center jiggles slightly when shaken.
- Remove from oven and let rest for 1 minute.
- Run a thin knife around the edges to loosen the cakes, then invert each ramekin onto a dessert plate to serve.
Notes
Use ceremonial grade matcha powder for best flavor and color. Melt white chocolate and butter gently to avoid burning. Timing is crucial to maintain the molten center; do not overbake. Let cakes rest for 1 minute before inverting to prevent breaking. For dairy-free, substitute butter with coconut oil and use dairy-free white chocolate. For gluten-free, substitute all-purpose flour with almond flour.
Nutrition
- Serving Size: 1 lava cake (about 4
- Calories: 375
- Sugar: 28
- Sodium: 90
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
Keywords: matcha, white chocolate, lava cake, molten cake, easy dessert, beginner baking, moist cake, green tea dessert