Ingredients (makes 2 cakes)
Method
1. Butter two ramekins and dust with some flour (especially the bottom part of the ramekin)
2. 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.
3. 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 (if you leave it for longer than 30 minutes the cooking time will increase)
8. Preheat oven to 230 degree Celsius
9. Bake in preheated oven for 9 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 crushed biscuits, if desired.
Recipe from the talented Vickii Ma (http://www.vickiima.com/recipes-matcha-green-tea-lava-cake)
- 60g white chocolate
- 40g unsalted butter, softened
- 40g sugar
- 1 egg
- 8g matcha powder
- 25g flour
Method
1. Butter two ramekins and dust with some flour (especially the bottom part of the ramekin)
2. 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.
3. 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 (if you leave it for longer than 30 minutes the cooking time will increase)
8. Preheat oven to 230 degree Celsius
9. Bake in preheated oven for 9 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 crushed biscuits, if desired.
Recipe from the talented Vickii Ma (http://www.vickiima.com/recipes-matcha-green-tea-lava-cake)
Unfortunately, we left the cakes in the oven for a little bit too long so the matcha filling did not ooze out like what lava cakes usually do :P I think the problem was that we left it in the freezer for longer than half an hr so the first few minutes in the oven it was defrosting so after the 9 minutes it was still extremely watery. I recommend to put it in the oven for no longer than 30 minutes and to keep a close eye on it when it is in the oven.