Molten Chocolate Cake with Matcha

There's something about chocolate. 

...and Matcha.

I remember when I was a kid, I could easily eat the whole 100g chocolate bar in one go. Sipping black tea while I did so. Today my relationship with chocolate is slightly (or very?) different when it comes to quantity, but I still absolutely love it. I also went from creamy milk chocolate fan to richer and more subtle dark chocolate. My favourite flavour at the moment? Probably sea salt (my inner adult is proud) - I love how large salt crystals complement cocoa.

But chocolate is not only about bars. Especially when the weather goes to fall mode, desserts like lava cakes are a must. Deep flavoured, warm, with a pool of melted chocolatey goodness in the centre. Add a bit of Japanese matcha, a scoop of vanilla ice cream and you're on a whole new level of desserts. After all, don't we all deserve a taste of chocolate once in a while?


Serves 2   |   1 tbsp - 15ml   |   1 tsp - 5ml   |   Hands on time: 15 mins   |   Total time: 25 mins


Ingredients:

  • 40 g of dark chocolate (70% cocoa solids)
  • 20 g of milk chocolate + a bit more for ramekins
  • 40 g of unsalted butter
  • 1 egg + 1 egg yolk
  • 1 tablespoon of dark cocoa powder
  • 2 tablespoons of golden or brown sugar
  • 1 tablespoon of flour
  • a pinch of salt
  • 1 teaspoon of matcha green tea powder + 1/2 tsp for serving
  • 2 scoops of vanilla ice cream for serving
 
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Preheat oven to 180°C (fan) or 200°C (no fan). Grease two medium sized ramekins with butter and sprinkle some sugar - this will help release the cakes once they're done baking.

Melt chocolate, sugar and butter over a steam bath (in a heatproof bowl set over barely simmering water - water shouldn't touch the bottom of the bowl). Beat egg & egg yolk in a separate bowl using a balloon whisk until you reach an even colour. Mix in cocoa, flour, salt, then carefully whisk in the chocolate mixture. Reserve some dough to mix in matcha powder. Divide chocolate dough between two ramekins then add chocolate-matcha mixture in the middle of each ramekin.

Bake for 9 minutes, remove from oven, then loosen the edges of lava cakes using a thin knife and flip over onto serving plates. Garnish with vanilla ice cream and a generous sprinkle of matcha.

NOTE: baking time will vary depending on the factors like your oven or size and material of the ramekins you're using. For best results, check your lava cakes after about 6-7 minutes in the oven to see how much they've already cooked. Have a taste and you'll determine the perfect baking time which suits you. 

Remove molten chocolate cakes from the ramekins as soon as you think they're done so they stop cooking. Otherwise they will continue to cook in hot ramekins and you might end up with a chocolate sponge cake without the gooey centre.