Matcha lava cakes

Matcha lava cakes

Total: 29 Min. | Active: 15 Min.
Nutritional value / piece: 471 kcal
, Fat: 36 g
, Carbohydrate: 44 g
, Protein: 9 g


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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90 g butter
100 g white chocolate, finely crumbled

Cake mixture

3 eggs
80 g icing sugar
1 pinch salt
40 g white flour
1 ½ tbsp matcha powder

To bake

1 tbsp coconut flake to dust
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4 ramekins (each approx. 150 ml), greased and floured

How it's done


Place the butter and chocolate in a thin-sided bowl and suspend over the gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.

Cake mixture

Using the whisk on a hand mixer, beat together the eggs, icing sugar and salt until the mixture becomes lighter in colour. Stir in the chocolate. Combine the flour and matcha powder, briefly mix in. Divide the cake mixture into the prepared ramekins.

To bake

Approx. 14 mins. in the centre of an oven preheated to 170 °C (convection). The cakes should still be a little runny inside. Remove from the oven, tip the hot cakes out onto plates, sprinkle with coconut flakes, serve immediately.


Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

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