A new recipe combining two of my favorite flavors, chocolate and matcha. After tartlets and truffles, here are chocolate fondants with a matcha center!

A beautiful balance between 70% chocolate and ultra-premium organic premium matcha tea, and above all, a delight in terms of texture. The photos speak for themselves, I think...

This beautiful flowing center is actually a white chocolate and matcha ganache realised in advance, which is poured into half-sphere molds and frozen before being inserted into the fondant machine. As a result, the sweetness of the white chocolate really contrasts with the power of the dark chocolate and matcha for a very pleasant taste.

I wanted to make a cake with a strong matcha flavor but without any bitterness, so that the dark chocolate could come through. That's why I chose ultra-premium organic premium matcha. Since the mixture is only baked very briefly, the quality of the matcha in the ganache is not altered.

The recipe is for 6 chocolate matcha lava cakes, in 7 cm moulds (I used a muffin tin).

Get the recipe PDF here

Matcha chocolate lava cake recipe

Ingredients for 6 matcha chocolate lava cakes

The matcha insert

To be done the day before.

• 100g of organic white chocolate
• 70g organic liquid cream
• 6g of ultra-premium organic premium matcha

The chocolate melting device

• 3 organic eggs
• 40g organic white sugar
• 20g organic brown sugar
• 140g of 70% organic dark chocolate
• 90g of organic butter
• 50g organic T55 flour
• A generous pinch of organic salt

Method for making chocolate fondants with a matcha filling

The matcha insert

Bring the cream to a boil. Melt the white chocolate, add the matcha, then pour the boiling cream over it in several batches, mixing well. Mix the matcha ganache before pouring it into 5 cm diameter half-sphere molds. Freeze overnight.

The chocolate fondant maker

Place the chocolate and butter in a small saucepan and melt over smooth heat.

Beat the eggs with the white sugar and brown sugar, then pour in the chocolate and melted butter mixture, mix and add the salt.

Then add the flour and mix briefly. Pour the fondant mixture into the mould (buttered and floured) to about 1/3 of the height before adding the matcha ganache inserts. Cover with the rest of the matcha chocolate mixture so that the mould is almost filled to the brim.

Bake the matcha lava chocolate fondants for 8 minutes at 200°C. Due to the matcha ganache filling, the fondants will be very fragile when still hot, so let them cool for about 1 hour before delicately removing them from the molds.

The longer they rest at room temperature, the thicker the ganache will become, while still retaining its smooth texture. You can also put them in the fridge and enjoy them cold, which will make the matcha center more creamy. Having tried both options, they are both delicious! In any case, wait at least 2-3 hours after baking before enjoying.

Good luck!

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