Matcha think ‘bout airfryer desserts?
Done in 20 minutes, this matcha lava cake is one of the easiest recipes on the blog.
I know not everyone loves matcha (and if you don’t, why are you here? Jk!) but for those that do, this is a great way to use your fancy matcha powder beyond the usual latte.
Keep it nice and earthy by enjoying it on its own, or top it off with your favorite berries. You can even serve it with your favorite ice cream. Vanilla or matcha would be best, but no one’s stopping you from doing a little caramel or strawberry combo!
Check out the recipe below and refer to this TikTok for a quick tutorial. Enjoy!
INGREDIENTS
- 85g white couverture chocolate (½ cup)
- 50g unsalted butter (¼ cup)
- 4g pure matcha powder (1 tsp.)
- 55g egg (1 large)
- 18g egg yolk (1 large)
- 12-24g granulated sugar (1-2 tbsps.)
- 10g all-purpose flour (1 tbsp.)
- Pinch of salt (⅛ to ¼ teaspoon)
- Extra butter and flour to grease ramekins
- Powdered sugar or extra matcha to garnish
- Strawberry slices or other toppings to serve
METHOD
- PREP. Grease 2 ramekins (about 3″ diameter) with softened butter. Dust with flour and tap the excess to leave a thin layer.
- MELT. Chop white chocolate. Place in a heat-safe bowl with the butter. Microwave in 20-second intervals until fully melted, stirring in between. Mix in matcha powder and salt. Set aside to cool.
- WHISK. In a large mixing bowl, vigorously whisk egg, egg yolk, and sugar until pale yellow and ribbony, about triple in volume. If using an electric mixer, start on low then gradually increase speed until you reach the ribbon stage.
- FOLD. Pour the cooled matcha mixture. Gently fold with a spatula without deflating the batter. Once combined, add flour. Fold just until there are no dry patches. See tips.
- AIRFRY. Pour batter into the ramekins (about ¾ full) and airfry at 200°C for about 7 minutes. Adjust time if your ramekin is smaller or larger. It will be done when the surface is dry, the edges are set, but the center is slightly soft. See tips.
- SERVE. After removing from the airfryer, let the lava cake cool for about 30 seconds. Invert onto a plate and dust with powdered sugar or more matcha. Add toppings of choice and serve immediately.
TIPS
What is white couverture chocolate?
Casually referred to as “real” chocolate, couverture chocolate has higher cacao content than that of compound chocolate, which uses larger amounts of vegetable fat.
Couverture chocolate, typically labeled with percentages on its packaging, is ideal for the velvety quality and cacao-forward flavor it provides in baked goods.
If couverture chocolate is not readily available to you, you can still use compound chocolate—but bear in mind you may need to adjust the amount of sugar in the recipe.
How to unmold properly?
Run a knife along the edges of the lava cake. Place the ramekin between 2 similar-sized plates, then invert. Remove the top plate and tap the ramekin before unmolding. Do this quickly! The residual heat from the ramekin further cooks the cake, which may prevent the lava from oozing out when sliced. Check out this TikTok on how to unmold.
What can I serve this with?
The matcha lava cake can benefit from the brightness of tart fruits like strawberries or raspberries. You can even serve it with matcha or vanilla ice cream!
Can I make this ahead?
Yes! Keep the batter in a bowl and cover with cling wrap, stored in the refrigerator up to a day in advance. You may need to add to the airfrying time if using batter straight from the refrigerator.
Thank you for checking out my recipes! Let me know when you try them out. If you have any questions, comment below or reach me on TikTok or Instagram!
