Still remember my recent blog post on matcha lava cake recipe? I had tried another method last Sunday to improvise on the previous recipe. So happy that this time round, the lava is more runny than the previous matcha lava cake that I had baked. Baking is about experimenting and trying to get the perfect recipe.
In my previous recipe, sugar will be added into the melted white chocolate and butter. However, the sugar had turned lumpy and it was quite difficult to dissolve. This time round I have added sugar to the egg and mix until airy and fluffy.
Revised Method:
1.Butter two ramekins and dust with some flour (especially the bottom part of the ramekin)
2. Simmer a pot of water and put the bowl of white chocolate on top of the pot (double-boil method). Mix well until chocolate is fully melted.
3. Add softened butter into melted white chocolate and mix well to incorporate.
4. Sift in the flour and matcha powder into melted mixture and mix well.
5. Slowly incorporate the sugar to the beaten egg.
6. Add egg mixture into melted chocolate butter mixture. Mix well until no visible lumps
7. Pour into prepared ramekins, cling-wrap surface of ramekin and put into the freezer for at least 30 minutes (so that the outside gets cooked faster than the insides)
8. Preheat oven to 230 degree Celsius
9. Bake in preheated oven for 9 minutes.
10. Leave cake in the ramekin for 10 minutes to cool. Use a spatula/knife to run the sides of the cake so that it no longer sticks to the bowl. Gently flip the ramekin onto another plate so that the cake falls off nicely.
