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Matcha Lava Cake


Matcha Lava Cake
Matcha Lava Cake


What makes an epic lava cake is a hot molten pool of chocolate pouring from the cake when cut into. For this recipe I wanted that pool of molten goodness to consist of a slightly bitter, sweet matcha white chocolate. For the cake I used a 70% dark chocolate which also assisted in this dessert not being overly sweet. As for the crumb, I feel a bit of texture was needed, therefore, I made a simple almond white chocolate crumb to go with the lava cake. With all that said let’s get straight into this recipe.


Matcha Ganache:

1. Let’s begin by making the matcha ganache, this along with the fondant batter can be made a day in advance if you wish as they need to set before we begin the baking process. To make the ganache, start by adding 160g of white chocolate to a bowl and set to one side. Next in a separate small saucepan add 100g of heavy cream then place the cream onto a medium heat. Heat the cream until just boiling then remove from the heat.

2. Add the heated cream to the white chocolate then add 2 tbsps of good matcha powder. Allow the cream to sit in the chocolate for 5 minutes to soften the white chocolate. When melted, use a stick blender to pulse until smooth. Now add 25g of unsalted butter and pulse again until the ganache becomes nice and silky.

3. Add the ganache to a small half silicone mould or if you don’t have one of those simply cover then freeze. Allow the ganache to set then when ready spoon the ganache into small balls small enough to fit inside of the ramekin you intend to bake the lava cake in or if using a half sphere mould, join the to spheres together by briefly heating the flat side.

Chocolate Fondant:

4. To make the fondant in a large mixing bowl add 150g of 70% good dark chocolate (I used callebout) then add 60g of shaved palm sugar (or light brown sugar), 150g unsalted butter and 1 tsp of sea salt. Place onto a double boiler and slowly cook whilst occasionally stirring until completely melted.

5. When silky smooth, remove from the double boiler and allow the melted chocolate mix to slightly cool. Now in a separate small bowl add 3 whole eggs and 3 egg yolks. When the melted chocolate has cooled, add the eggs slowly whilst mixing constantly with a spatula. The chocolate goes kind of weird when you add the eggs so take your time with this and ensure to constantly mix. When all of the eggs have been incorporated the chocolate should be smooth again.

6. To finish the fondant mix and to make it more of a batter consistency to the mix sieve in 40g of all purpose flour. Mix until a smooth batter is formed then when ready cover tightly with cling film. Place the batter into the fridge overnight or for at least 2 hours. You can use the batter right away , however, I find a brief rest or overnight works far better when baking the fondant.

White Chocolate soil:

7. To add a little texture to this desert let’s move onto making a simple white chocolate crumb or soil. In a large mixing bowl simply add 80g plain flour, 70g white sugar, 50g of unsalted softened butter, 40g of crushed toasted almonds and 50g of white chocolate. Mix well until the consistency becomes sand like and the the until the flour becomes hydrated.

8. Now crumble like, add the crumb to a baking sheet or mat then flatten out into a thin sheet. Bake the crumb in a preheated oven set at 150°c for 10-15 minutes or until lightly golden brown. When ready, remove from the oven and brake the crumb up using a fork until the crumb is at a consistency you prefer. When ready transfer into a container and allow the crumb to cool.

Lava Cake Prep:
9. At this point of the recipe the fondant batter should be much firmer and the ganache set. Transfer the fondant batter into a piping bag and before piping we first need to line the ramekins. Brush each ramekin lightly with melted butter first. When lightly coated, dust with a touch of all purpose flour then shake off any excess flour. This process will ensure a swift exit of the lava cake when cooked.

10. Now the ramekins are ready, pipe the fondant batter up to the half way point of the ramekin. Now carefully place the frozen ball of ganache into the exact centre of each ramekin leaving an even rim of fondant around the ganache. Try not to push the ganache to the base of the ramekin as we want it as entered as possible. Finally, pipe a little more of the batter over the top of the ganache to seal and fill the ramekin up to around 3/4 full. Tidy the top of the Fondant using the back of a spoon then place them onto a baking tray and we are ready to bake.

11. To bake add the tray of filled ramekins into a preheated oven set at 165°c then bake for 18-20 minutes checking in on them at the 18 minute mark. When cooked the centre should be slightly set. Remove from the oven and allow to cool for 1-2 minutes.

12. To release the moulds, carefully run a small pairing knife around the edge of each ramekin. Now place a small plate on top of the ramekins and flip upside down to release the lava cake. Optionally dust the top of each lava cake when released with icing sugar and some matcha powder then we are ready to serve.

13. To serve, lay a bed of the white chocolate soil into the centre of the serving plates. Carefully place the lava on top and slice right down the middle to allow that matcha goodness to flow…When I tried this dessert I felt it needed some fresh berries on the side but I will leave that one up to you…

Additional notes

Where to start? You could optionally make a matcha fondant, with a dark chocolate lava centre or a white chocolate fondant with a dark chocolate centre and so on…so many possibilities but I think the addition of various other nuts and berries into the recipe would be something Id like to try on the next one. Regardless the lava cake was delicious and hit all of those insta pix endings, I hope you like the recipe check out the video above and peace as always!


Total Cook Time: 30-35 minutes
Total Prep Time: 1 hr
To serve 4
Chocolate Fondant:
150g 70% dark chocolate
60g palm sugar or light brown
150g unsalted butter
40g all purpose flour
3 whole eggs
3 egg yolks
1 tsp sea salt
Matcha Ganache:
2 tbsp matcha powder
180g white chocolate
100g heavy cream
20g unsalted butter
White chocolate soil:
50g white chocolate
40g crushed toasted almonds
50g unsalted butter
70g white sugar
80g plain flour