Matcha Lava Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Matcha Lava Cake: – White Couverture (W2 Callebaut) 48g – Butter 40g – Eggs 64g – Sugar 32g – Cake Flour 24g – Matcha Powder 5.5g – Salt a pinch
Matcha Lava Cake: 1. Melt the white chocolate & butter. 2. Meanwhile, sift in the cake flour + Matcha powder + sugar + salt into a bowl and gradually pour the egg while whisking it. 3. Add steps 1 and step 2. Mix until you get a homogenous batter. 4. Pipe into the mold. 5. Bake at 180℃ for 9~11mins. This is rough guidance. Different quantities and molds will result in varied outcomes so pls adjust the baking time accordingly.
Quantity: 2 lava cakes using the silicone mold (Silikomart SF119) How to store: You can store the batter for up to 2 days in the fridge and pipe + bake it whenever you wish. The whole point of a lava cake is to be served as soon as it’s made (so it’s molten inside) so don’t bake it ahead of time!