When we dine out and eat something that hits the spot, we will come home and religiously try to replicate the dish.
This happened when we had dinner at Tatsumi (see blog here: Tatsumi, Auckland) and the green tea lava cake was so incredible we could not stop thinking about it.
So I got googling, and found a few recipes. Crystal’s recipe is the most promising one and has the prettiest photos: Valentine’s Day: Matcha Green Tea and White Chocolate Molten Lava Cake
I’ve made lava cakes before but it was always a bit of hit and miss. However, I’ve made many batches of Green Tea Lava Cake using this recipe, and all have been successful (fingers crossed this continues!) – so this is pretty fool proof to me.
Please try this at home – you will not be disappointed. It’s so easy to make and tastes amazing.
p.s. I amended the recipe slightly because we find the original recipe slightly too sweet for our liking
p.p.s. Ours don’t turn out as pretty as the original one, but we cannot fault the taste. Amazing result. See how beautiful it “can” look from the original blog post.
What you need:
- 40 g butter
- 80 g good quality white chocolate
- 20 g castor sugar
- 2 eggs
- 34 g all purpose flour
- 1 Tbsp good quality matcha powder
To make the batter:
- Lightly butter the insides of 3 ramekins, lightly dust with flour, and line the bottom with baking paper. Chill in the fridge.
- Melt butter using double boiling method.
- Take melted butter off the heat. Add white chocolate, mix with a hand whisk until smooth.
- Sift in matcha powder. Mix well using hand whisk.
- In a separate bowl, gently beat together eggs + sugar until sugar has melted
- Add egg mixture to chocolate mixture. Mix well.
- Pour mixture into the chilled ramekins. Put plastic wrap over the ramekins and freeze overnight.
- Preheat oven at 180 C
- Bake for 16-20 minutes (varies depending on your oven). At the 15 minute mark, sit and watch it. Timing is very important in making this. The surface will cook from the outside in with the center remaining dark glossy green, while the outside start to become more matt and become a lighter green colour. As soon as the center fully seals up take it out from the oven. The center will still wobble a little bit – this is fine.
- Leave to rest in the ramekin for 2 minutes
- Run a clean sharp knife around the edges. Put the serving plate over the top, and gently inverting it
- Serve immediately.