Matcha Lava Cake (Printable)

Individual desserts with molten matcha centers and delicate sponge exteriors, balancing earthy green tea with sweet white chocolate.

# What You’ll Need:

→ Dry Ingredients

01 - 2 tablespoons matcha green tea powder (culinary grade)
02 - 1/2 cup all-purpose flour
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, plus more for greasing
05 - 4 oz white chocolate, chopped
06 - 2 large eggs
07 - 2 large egg yolks
08 - 1/2 cup granulated sugar
09 - 1 teaspoon pure vanilla extract

→ For Serving (optional)

10 - Powdered sugar, for dusting
11 - Fresh berries

# How To Make It:

01 - Preheat the oven to 425°F. Generously butter four 6-oz ramekins and dust with flour, tapping out excess.
02 - Sift together the matcha powder, flour, and salt in a small bowl.
03 - In a heatproof bowl, melt the butter and white chocolate over a saucepan of simmering water, stirring until smooth. Let cool slightly.
04 - In a separate bowl, whisk together eggs, egg yolks, and sugar until thick, pale, and slightly foamy (about 2 minutes).
05 - Stir the melted chocolate mixture and vanilla extract into the egg mixture until well combined.
06 - Gently fold in the dry ingredients, mixing just until no streaks remain. Do not overmix.
07 - Divide the batter evenly among the prepared ramekins.
08 - Place ramekins on a baking sheet and bake for 11–13 minutes, until the edges are set but centers are still soft.
09 - Let cool for 1 minute, then run a knife around the edges and invert each cake onto a plate. Dust with powdered sugar and serve immediately, optionally with fresh berries.

# Expert Advice:

01 -
  • The contrast between the delicate sponge exterior and the molten matcha center creates an incredibly luxurious texture that feels like eating a warm hug
  • White chocolate tames matchas natural bitterness while letting its grassy, sophisticated notes shine through beautifully
  • These individual cakes come together in under 30 minutes but look and taste like something from a high-end pastry shop
02 -
  • Overbaking by even one minute can turn your molten center into a standard cake, so set a timer and check at 11 minutes
  • The batter must go into the oven immediately after mixing, or the flour will absorb too much moisture and ruin the lava effect
  • Room temperature eggs incorporate better and create a more stable batter than cold eggs straight from the refrigerator
03 -
  • For an extra matcha kick, add another 1/2 tablespoon to the dry ingredients—you will lose some of the vibrant green color but gain a more intense flavor
  • White chocolate is non-negotiable here because milk or dark chocolate would clash with matchas delicate earthy notes

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