MATCHA LAVA CAKE WITH RASPBERRY COULIS

This matcha lava cake with raspberry coulis will only leave you wanting more! The perfect blend of earthy matcha with sweet and tangy raspberry, complemented by the soft matcha centre. Whether you want a new weekend recipe to try out or a dessert to impress your dinner party guests, this is one you can't miss!

 

RECIPE - MAKES 3 

 

INGREDIENTS

THE CAKES:

  • 140g white chocolate 
  • 75g butter 
  • 75g (3 heaped tbsp) plain flour 
  • 1 tbsp matcha powder 
  • 70g coconut sugar 
  • 3 eggs
  • 1/2 tsp vanilla extract 
  • Pinch of salt 

TO FILL/ TOP:

  • 1 handful raspberries 
  • Matcha Powder
  • Ice cream to serve 
  • Crushed pistachios to serve 

 

INSTRUCTIONS

  1. Melt your white chocolate and butter together, mixing well and making sure they’re combined fully 
  2. Whilst the white chocolate and butter melt together, whisk your eggs and coconut sugar in a separate bowl with your vanilla, until you end up with a light & fully mixture - this should take around 2-3 minutes. 
  3. Pour your white chocolate into the egg mixture, whisking well until you end up with a silky mixture. 
  4. Sift your flour and matcha into the wet ingredients, along with a pinch of salt. 
  5. Mix with a spatula, making sure the flour is incorporated fully with the wet ingredients. 
  6. Once combined, set the mixture aside and preheat the oven to 180°C. 
  7. Add your raspberries and icing sugar to a blender, blending until completely smooth - this will go in the centre. 
  8. Grease your moulds with butter, then dust with flour, making sure the entire thing is coated - if not, your cake will stick and you won’t end up with the lava effect. 
  9. Pour your batter into the lava cake tins until 2/3 full, then spoon 1 tbsp of your raspberry coulis into the centre. 
  10. Cover the raspberry mix up with the matcha cake batter around the edges, then bake for 13-15 minutes. 
  11. Remove the cakes from the oven and set aside to rest for a couple of minutes, then flip over onto a plate, carefully removing the cake tins. 
  12. Top with 1 tsp of your raspberry coulis, some chopped roasted pistachios, ice cream, yoghurt or cream of choice, and a sprinkle of matcha.
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