Matcha Green Tea Molten Lava Cakes

Matcha Green Tea Molten Lava Cakes is a dessert that serves 2. For $1.62 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains about 10g of protein, 29g of fat, and a total of 506 calories. It can be enjoyed any time, but it is especially good for valentin day. A mixture of matcha powder, unsalted butter, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 17 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Kirbie Cravings. With a spoonacular score of 18%, this dish is not so awesome. Similar recipes include Molten Lava Cakes, Molten Lava Cakes, and Molten Lava Cakes.

Servings: 2

 

Ingredients:

3 tbsp all purpose flour

1 large egg

1/4 cup granulated white sugar

1 tbsp high quality matcha powder (I use Maeda-En Ceremonial Quality)

3 tbsp unsalted butter, melted

1/3 cup white chocolate chips

Equipment:

mixing bowl

pot

stove

whisk

ramekin

baking sheet

oven

spatula

Cooking instruction summary:

Add white chocolate to a medium or large glass mixing bowl. Find a pot that is slightly smaller in diameter than your mixing bowl so that when you place the mixing bowl on top of the pot, the bowl will not touch the bottom of the pot. Add about 1 inch of water to your pot and bring to a simmer. Place bowl with chocolate on top. Slowly whisk chocolate until it is completely melted. This will take a few minutes. When chocolate is melted, turn off heat but keep your mixing bowl in the pot and on the stove. This will keep the batter warm. Add in melted butter and stir until butter is completely incorporated. Stir in sugar until smooth. Whisk in the egg until batter is smooth. Add in flour and whisk until smooth. Add in matcha powder and whisk again until smooth. Thoroughly grease the insides of two 4 oz ramekins with butter. Make sure you don't miss any spots, especially along the bottom of the ramekin, otherwise the cakes won't pop out properly. Lightly flourthe inside of the ramekins. Turn ramekins upside down and hit a few times against counter so that any excess flour falls out. Divide batter evenly into the two ramekins. Place into freezer for 30 minutes. While freezing, preheat oven to 400F. After 30 minutes in the freezer, place ramekins onto a baking sheet. Place into oven and bake about 14-16 minutes. Watch the cakes closely. You want the center to barely set (no longer liquid, but still slightly wobbly). Remove cakes and allow to cool and set for 10 minutes. Use a spatula and run around the edges of the cake to loosen the cake. Place adessert plate, inverted, on top of ramekin. Pressingthe plate on top of the ramekin (use gloves as the ramekin should still be quite hot), very carefully and quickly, turn over so that the plate is now at the bottom and the ramekin is upside down. (You need to do this in one fluid motion. Otherwise, the liquid lava filling will tumble out too quickly and break through the bottom layer of the cake.) Gently tap the upside down ramekin to ensure cake has popped into plate. Lift up ramekin. Dust with powdered sugar and serve.

 

Step by step:


1. Add white chocolate to a medium or large glass mixing bowl. Find a pot that is slightly smaller in diameter than your mixing bowl so that when you place the mixing bowl on top of the pot, the bowl will not touch the bottom of the pot.

2. Add about 1 inch of water to your pot and bring to a simmer.

3. Place bowl with chocolate on top. Slowly whisk chocolate until it is completely melted. This will take a few minutes. When chocolate is melted, turn off heat but keep your mixing bowl in the pot and on the stove. This will keep the batter warm.

4. Add in melted butter and stir until butter is completely incorporated. Stir in sugar until smooth.

5. Whisk in the egg until batter is smooth.

6. Add in flour and whisk until smooth.

7. Add in matcha powder and whisk again until smooth. Thoroughly grease the insides of two 4 oz ramekins with butter. Make sure you don't miss any spots, especially along the bottom of the ramekin, otherwise the cakes won't pop out properly. Lightly flourthe inside of the ramekins. Turn ramekins upside down and hit a few times against counter so that any excess flour falls out. Divide batter evenly into the two ramekins.

8. Place into freezer for 30 minutes. While freezing, preheat oven to 400F. After 30 minutes in the freezer, place ramekins onto a baking sheet.

9. Place into oven and bake about 14-16 minutes. Watch the cakes closely. You want the center to barely set (no longer liquid, but still slightly wobbly).

10. Remove cakes and allow to cool and set for 10 minutes. Use a spatula and run around the edges of the cake to loosen the cake.

11. Place adessert plate, inverted, on top of ramekin. Pressingthe plate on top of the ramekin (use gloves as the ramekin should still be quite hot), very carefully and quickly, turn over so that the plate is now at the bottom and the ramekin is upside down. (You need to do this in one fluid motion. Otherwise, the liquid lava filling will tumble out too quickly and break through the bottom layer of the cake.) Gently tap the upside down ramekin to ensure cake has popped into plate. Lift up ramekin. Dust with powdered sugar and serve.


Nutrition Information:

Quickview
510k Calories
9g Protein
29g Total Fat
51g Carbs
1% Health Score
Limit These
Calories
510k
26%

Fat
29g
45%

  Saturated Fat
17g
110%

Carbohydrates
51g
17%

  Sugar
42g
48%

Cholesterol
145mg
48%

Sodium
65mg
3%

Get Enough Of These
Protein
9g
20%

Vitamin A
1051IU
21%

Selenium
13µg
19%

Vitamin B2
0.27mg
16%

Iron
2mg
13%

Phosphorus
119mg
12%

Folate
35µg
9%

Calcium
80mg
8%

Vitamin B1
0.12mg
8%

Vitamin B12
0.43µg
7%

Vitamin E
1mg
7%

Vitamin B5
0.64mg
6%

Vitamin D
0.82µg
5%

Vitamin B3
0.92mg
5%

Manganese
0.09mg
4%

Zinc
0.64mg
4%

Vitamin K
4µg
4%

Potassium
137mg
4%

Vitamin B6
0.06mg
3%

Copper
0.06mg
3%

Magnesium
9mg
2%

Fiber
0.36g
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

Popular Recipes
Pumpkin Sandwich Bread

Queen of Quinoa

Easy Gift Lasagna

foodista.com

Tortilla Turkey Sandwiches

Taste of Home

Key Lime Panna Cotta

Boulder Locavore

Buttermilk Blue Cheese Dressing

Fork Knife Swoon