Molten Chocolate Matcha Cake - Matcha Green Tea
Matcha has a high content of antioxidant and anti-inflammatory properties which support the body’s efforts to maintain health and prevent disease. This recipe is an adaption of a dessert served in many restaurants by Chef Jean Georges Vongerichten.
Materials
- 1 Stand Mixer
- 1 Microwave
- 6 Ramekins (8oz)
Ingredients
Cake
- 2 sticks butter
- 12 oz chocolate, chopped
- 4 eggs, whole
- 4 egg yolks
- 1/2 cup sugar
- 1/4 tsp fine sea salt
- 1/4 cup flour (plus extra for the ramekins)
- 1 tsp matcha
Whipped Cream Topping
- 1/2 cup heavy cream
- 1 tbsp sugar
- 1/8 tsp fine sea salt
Instructions
- Preheat the oven to 450F.
- Coat the isnide of the 8oz ramekins with butter and a fine dusting of flour.
- Melt the chocolate and butter until smooth (in the microwave stirring 1 minute at a time). Stir well to combine well.
- In a stand mixer fitted with a whisk, mix the eggs, yolks, sugar, and salt, on high until thickened and pale.
- Fold the egg mixture into the melted chocolate.
- In a separate bowl, whisk the flour together with the matcha and then fold them into the chocolate and egg mixture.
- Divide the batter into the ramekins and bake for 12 minutes.
- While the cakes are baking, whip the cream with the sugar and salt to medium stiff peaks in the stand mixer.
- When the cakes are finished baking, let cool for 2 minutes. Then serve topped with whipped cream while the cake is still warm and soft in the center. Enjoy!
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