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:

Equipment:

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:

covered percent of daily need