After a hectic week, a baking session was in order. This time, I decided to recreate Babette’s Matcha Lava Cake, which I recently shared with S.
I’ve made molten chocolate cake (or chocolate moelleux) before, but Matcha (Green Tea)’s a first. Being a Matcha lover, it’s no surprise that I prefer this version.
Its base consists of white chocolate but the bitterness of the Matcha neutralised the sweetness of the chocolate perfectly. I used my precious Matcha powder from Tokyo for this, and I’m so glad I did!
I prepared my camera and photo-taking props while the cake was in the oven. Then, I patiently waited another ten minutes for it to cool down before gently unmolding. Finally, the moment of truth. With a spoon, I anxiously sliced down the middle of the cake. My face spread into a victorious smile when the molten lava flowed out.
After snapping a gazillion pictures, I proceeded to mount a giant scoop of Azuki bean ice cream on top of the warm cake. Sadly, no pictures of that; but I’m sure you can imagine the harmony of warm, gooey and overflowing Matcha lava mixed with the cold and creamy ice cream. It was a marriage of flavours. Simply divine.
The recipe is surprisingly easy with just a few ingredients and steps, perfect for the time-pressed me. I’ve been occupied with school, job applications and events lately, but I’m happy to be entering the next phase in life soon. I’ll update my Instagram and this space whenever I can, so I hope you’ll be patient with me!
Recipe for Matcha (Green Tea) Lava Cake
Ingredients (makes 2 cakes):
60g white chocolate
40g unsalted butter, softened.
8g matcha powder
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 (so that the outside gets cooked faster than the insides)
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 fruit, if desired.