Matcha Lava Cake

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Matcha Lava Cake

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

“A recipe has no soul. You, as the cook, must bring soul to the recipe.”

– Thomas Keller

INGREDIENTS

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Matcha Lava Cake: – White Couverture (W2 Callebaut) 48g – Butter 40g – Eggs 64g – Sugar 32g – Cake Flour 24g – Matcha Powder 5.5g – Salt a pinch

INSTRUCTIONS

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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.

NOTES

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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!