Recipe for Matcha Lava Cake
Ingredients (makes 4 mini cakes):
60g white chocolate
40g unsalted butter, softened.
35g sugar (I reduced the sugar level to 25g)
1 egg
8g matcha powder
25g flour
Method:
1. Butter four mini ramekins.
2. Dust with some flour (especially the bottom part of the ramekin)
3. Simmer a pot of water, remove from heat and put the bowl of white chocolate on top of the pot (double-boil method). Mix well until chocolate is fully melted.
4. Add softened butter into melted white chocolate and mix well to incorporate
4. Mix in the sugar
5. Beat in the egg
6. Sift in the flour and matcha powder. Mix well until no visible lumps
7. Pour into prepared ramekins, cling-wrap surface of ramekin and put into the freezer for at least 30 minutes (so that the outside gets cooked faster than the insides)
8. Preheat oven to 230 degree Celsius
9. Bake in preheated oven for 7 minutes. It is done when the cake does not look too wobbly when you gently prod the ramekin and the surface is evenly coloured (not darker in the middle)
10. Leave cake in the ramekin for 10 minutes to cool. Use a spatula/knife to run the sides of the cake so that it no longer sticks to the bowl. Gently flip the ramekin onto another plate so that the cake falls off nicely. Serve with ice cream and fruit, if desired.
Mission Accomplished!! ππΌππΌ


















































