- Chocolate lava cakes with a molten matcha center: a delicious surprise with a green insert at the heart of the cake.
- The matcha contrasts beautifully with the chocolate, creating a stunning visual and taste effect.
- An organic culinary-grade matcha is perfect for the molten insert.
A new recipe featuring one of my favorite pairings, chocolate and matcha. After the tartlets and the truffles, here come the matcha chocolate lava cakes!
A beautiful balance between the 70% chocolate and the organic ultra premium matcha tea, and above all, an absolute delight texture-wise. The photos speak for themselves, I think…
This beautiful molten center is actually a white chocolate and matcha ganache made in advance, poured into half-sphere molds and frozen before being inserted into the lava cake batter. As a result, the sweetness of the white chocolate truly contrasts with the intensity of the dark chocolate and the matcha, for a very pleasant result on the palate.
I wanted a cake with a bold matcha flavor but no bitterness, to let the dark chocolate fully express itself — which is why I chose the organic ultra premium matcha. Since the batter is only briefly baked, the quality of the matcha in the ganache remains unaltered.
This recipe makes 6 matcha chocolate lava cakes, in 7 cm molds (a muffin pan in my case).
Matcha chocolate lava cake recipe
Ingredients for 6 matcha chocolate lava cakes
The molten matcha insert
To be made the day before.
- 100g of organic white chocolate
- 70g of organic heavy cream
- 6g of organic ultra premium matcha
The chocolate lava cake batter
- 3 organic eggs
- 40g of organic white sugar
- 20g of organic brown sugar
- 140g of organic 70% dark chocolate
- 90g of organic butter
- 50g of organic T55 flour
- A generous pinch of organic salt
Method for the matcha chocolate lava cakes
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The molten matcha insert
Bring the cream to a boil. Melt the white chocolate, add the matcha, then pour the boiling cream over it in several additions, stirring well. Blend the matcha ganache, then pour it into half-sphere molds with a 5 cm diameter. Freeze overnight.
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The chocolate lava cake batter
Place the chocolate and butter in a small saucepan and melt over low heat.
Whisk the eggs with the white sugar and brown sugar until pale, then pour in the melted chocolate and butter mixture, mix, and add the salt.
Then add the flour and mix briefly. Pour the lava cake batter into the mold (buttered and floured) to about 1/3 of its height, then place the matcha ganache inserts on top. Cover with the rest of the chocolate batter so as to fill the mold almost to the brim.
Bake the matcha chocolate lava cakes for 8 minutes at 200°C. Because of the matcha ganache insert, the lava cakes will be very fragile to handle while still hot, so let them cool for about 1 hour before carefully unmolding them.
The longer they rest at room temperature, the thicker the ganache will become while keeping its molten character. You can also put them in the fridge and enjoy them cold — the matcha center will then be rather creamy. Having tested both options, they are all delicious! In any case, wait at least 2-3 hours after baking before enjoying.
Happy baking!
Olivia is passionate, she is 20 years old, and she loves music, drawing, and pastry.
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