Matcha Lava Cake for One or Two
Prep time
Cook time
Total time
Yield: Serves 1 or 2
  • 45 grams white chocolate
  • 30 grams unsalted butter, at room temperature
  • 1 tablespoon matcha powder
  • 1 tablespoon hot water
  • 1 large egg (~50 grams without shell)
  • 1 tablespoon all-purpose flour
  • Icing sugar / matcha powder / ice cream (optional)
  1. Preheat oven to 200C / 400F. Grease one 4oz (125ml) or two 2oz (60ml) ramekins with butter and dust with matcha powder. If using silicone muffin cups, no greasing or dusting needed.
  2. Whisk matcha powder and hot water together into a paste. Set aside.
  3. Melt chocolate and butter (see here for how to melt chocolate and butter with microwave or double boiler). Set aside to cool slightly.
  4. Whisk the egg into the chocolate-butter mixture, followed by the matcha paste.
  5. Stir in the flour until fully incorporated. Pour the batter into the ramekin/s.
  6. 4oz ramekin: Bake for 10 to 12 minutes.2oz ramekin / silicone muffin cups: Bake for 7 to 8 minutes.The top of the cakes should form a crust and should not look moist - but do not overbake the cakes!
  7. Remove the cakes from the oven and invert them onto serving plates. Dust with icing sugar / matcha powder and serve immediately with a scoop of ice cream.
Naggy Notes
- The cake batter can be made in advance until Step 5. Divide between the ramekins, cover and chill in the refrigerator for up to 3 days. Bake the cake directly from the refrigerator (no need to let the batter come to room temperature), adding 3 to 4 minutes to the baking time.

- If you are making the cakes for the first time, do start checking on the cakes on the 10-min (for 4oz cakes) or 7-min (for 2 oz cakes) mark so that they won't be overbaked.

- Adapted from Savoury Sweet Life
Recipe by Foodie Baker at