macha lava cake

experimented on a macha lava cake today on 25.11.2015. ^^

i used heytheresia’s macha lava cake recipe. 🙂

i tried a second time on 8.12.2015 & the results were much better, so i used the later batch of photos (& recipe). 🙂

i vary it a little = using 3 eggs, 100g white chocolate, 100g butter, NO sugar (instead of 6 tbsp), 2.5 tbsp flour instead of 4

macha lava cake

i still had problem removing it from the muffin tray, which means the top (bottom when tray was inverted) was not hardened enough.

there were lots of lava, & the taste was what i liked. ^^

it’s exactly the texture i like – not too doughy, very mildly sweet, good macha flavours, and a flowing, a bit less viscous lava, good cake texture too. 🙂

macha lava cake

it is a substantially different recipe from my usual chocolate lava cake.

here i followed heytheresia’s recipe & put the cake mixture in the freezer for 1 hr & then 11 mins in a preheated 200degC oven.

macha lava cake

looks i have to use individual cupcake holder instead of a 6-cup muffin tray.

c.h.e.f andy

Ingredients :-

• 100g white chocolate
• 100g unsalted butter
• 1 tbsp flat brown sugar
• pinch of salt (i used 1/2 tsp)
• 3 eggs
• 2.5tbsp all purpose flour sifted
• 1 tbsp macha powder

Directions :-

1. melt broken chocolate and butter 1mins 10secs in microwave
2. add macha powder & whisk
3. crack 3 eggs & whisk
4. add sugar, flour, salt & whisk
5. grease 6 cups muffin tray (or ramekins or cups) & pour in the cake mixture (recipe quantity is good for 6 cups muffin tray
6. place in freezer for 1 hr
7. then put in 200degC oven for between 10 & 15 mins (i did 11mins for 6 cups muffin tray)