Ingredients
Scale
- 4 ounces white chocolate, chopped (use high-quality for best melt)
- 1/4 cup unsalted butter, plus extra for greasing
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon matcha green tea powder (ceremonial grade preferred)
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
If you want to swap white chocolate, I’ve found that a creamy milk chocolate works beautifully, though it will change the flavor profile entirely. For a gluten-free version, substitute the flour with almond flour, though the texture will be a bit denser.
Instructions
- Preheat your oven to 425°F (220°C). Generously butter four 6-ounce ramekins and dust the insides lightly with flour or cocoa powder to prevent sticking. I always think of how Mama Lou carefully greased her pans, whispering that preparation is the secret to love in any recipe.
- In a double boiler or a heatproof bowl set over simmering water, melt the white chocolate and butter together, stirring gently until smooth. Set aside to cool slightly. This step reminds me of the slow afternoons I spent stirring pots with Ouma, learning that patience yields the richest rewards.
- In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is pale and thick—about 3-4 minutes. You should see ribbons form when you lift the whisk; it’s the sign that air has been folded in, making the cake light.
- Gently fold the melted chocolate mixture into the egg mixture, being careful not to deflate the batter. Then sift in the flour, matcha powder, and salt. Fold everything together until just combined. The green flecks of matcha remind me of the tea fields Mama Lou once described, so vibrant and alive.
- Divide the batter evenly among the prepared ramekins. Place them on a baking sheet and bake for 12-14 minutes, or until the edges are set but the center still jiggles slightly. The timing is crucial—too long, and you lose that molten core. I learned this the hard way, after a few “cake rocks” that Ouma lovingly ate anyway.
- Remove from the oven and let the cakes rest for 1-2 minutes. Run a knife around the edges, then carefully invert each ramekin onto a dessert plate. Dust with powdered sugar if desired, and serve immediately to enjoy the flowing lava center.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
