Description
An elegant matcha-infused lava cake with a creamy white chocolate base and a molten center, finished with rich dark chocolate sauce, fresh raspberries, and crunchy pistachios.
Ingredients
100 g white chocolate
1/2 cup unsalted butter
2 large eggs
2 egg yolks
1/3 cup sugar
2 tbsp all-purpose flour
1 1/2 tsp high-quality matcha powder
1/2 tsp vanilla extract
Pinch of salt
100 g dark chocolate
1/2 cup heavy cream
Fresh raspberries
Chopped pistachios
Optional: matcha ice cream or whipped cream
Instructions
- Preheat the oven to 200°C (390°F) and grease ramekins with butter, dusting lightly with flour or matcha powder.
- Melt the white chocolate and butter together until smooth, then set aside.
- In a bowl, whisk eggs, egg yolks, and sugar until pale and thick, then mix in the melted chocolate and vanilla extract.
- Sift in flour, matcha powder, and salt, folding gently to combine.
- Divide batter evenly into ramekins, filling about three-quarters full.
- Bake for 9 to 11 minutes until edges are set and centers remain soft.
- Heat the cream and pour over dark chocolate, stirring until smooth to create the sauce.
- Let cakes rest briefly, then invert onto plates.
- Serve with chocolate sauce, raspberries, pistachios, and optional ice cream or whipped cream.
Notes
For a sweeter flavor, substitute white chocolate with milk chocolate.
Increase matcha slightly for a stronger earthy taste.
Try strawberries or almonds as alternative toppings.
Add a small piece of dark chocolate in the center before baking for extra molten texture.
Store leftovers in the refrigerator for up to 2 days and reheat in the oven.
Batter can be prepared a few hours ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cake
- Calories: 430 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 165 mg
