Choclate Matcha Lava Cake

A dark chocolate cake with a molten matcha center. The matcha cuts through the richness of the chocolate in a way that just works — no sweetness overload, just a clean, satisfying finish.

Ingredients

• 2 large eggs plus 2 yolks
• 1/4 cup packed brown sugar
• 1/2 cup (8 tablespoons/1 stick) unsalted butter
• 4 ounces bittersweet chocolate, chopped
• 1 tablespoon flour
• 1 tablespoon matcha, sieved, plus more for sprinkling
• Powder sugar for sprinkling
• Fresh raspberries for garnish

Instructions

1. Heat the oven to 425°F. Lightly butter and then lightly flour four (4-ounce) ramekins or other molds and tap out any excess flour. Place the ramekins on a small baking sheet.

2. Whisk the eggs, yolks, and brown sugar in a medium bowl. Set aside.

3. Place the butter and chocolate in a double boiler over barely simmering water and heat until the chocolate is melted, stirring often. (Alternatively, place the butter and chocolate in a microwave-safe bowl and heat in the microwave on medium power for about 2 minutes, until the chocolate is mostly melted. Remove and whisk to blend.)

4. Remove the chocolate from the heat. Mix in the egg mixture to the chocolate, then quickly whisk in the flour with just a few strokes without over-mixing (the batter will stay silkier if it’s not over-mixed). Divide the batter between the ramekins.

5. Transfer the baking sheet with the ramekins to the oven and bake for 6 to 7 minutes, until The sides are firm, but the middle should be very soft. Remove and invert each ramekin onto serving plates; it should just shake loose. Sieve the matcha over the cakes, then dust with powdered sugar. Serve with raspberries.

Notes

• Makes 4