Chocolate-Matcha Lava Cakes with Raspberry Coulis
Chocolate-Matcha Lava Cakes: The cakes themselves have a molten center that oozes with a gooey, chocolatey filling when you cut it open. The outer layer is a perfect balance of a soft, with a crisp, slightly crusted top. The infusion with the matcha powder, makes the cakes take on a beautiful green hue. The matcha lends a subtle, grassy bitterness that complements the richness of the chocolate, elevating the overall flavors with an unexpected twist.
Ingredients for the Chocolate-Matcha Lava Cake:
– 4 ounces of dark chocolate (70% cocoa)
– 1/4 cup unsalted butter
– 2 tbsp all-purpose flour
– 1/4 cup granulated sugar
– 2 large eggs
– 1 egg yolk
– 1 tbsp matcha powder
– A pinch of salt
– Powdered sugar, for dusting
Raspberry Coulis: To brighten the dessert and add a refreshing contrast, a vibrant raspberry coulis is drizzled around the base of the cakes. The coulis, made by pureeing fresh or frozen raspberries with a touch of sugar and lemon juice, offers a tangy, sweet, and slightly tart note that cuts through the richness of the chocolate and matcha. The bold red color of the coulis adds a pop of color against the dark and green tones of the cakes, making the dessert even more visually appealing.
Ingredients for the raspberry coulis:
– 1 cup fresh or frozen raspberries
– 2 tbsp sugar
– 1 tbsp lemon juice
The combination of the warm, molten center, the slightly bitter matcha, the rich chocolate, and the tart raspberry creates a satisfying dessert that’s as delightful to the eyes as it is to the palate. Perfect for special occasions, dinner parties, or when you simply want to treat yourself to something extraordinary.
Preparation:
Prepare the lava cake batter:
Preheat the oven to 425°F (220°C). Grease and flour 4 ramekins. In a saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and let it cool slightly. In a separate bowl, whisk together the eggs, egg yolk, sugar, matcha, and salt until smooth. Slowly add the melted chocolate mixture and sift in the flour. Mix all until combined.
Divide the batter evenly between the prepared ramekins. Bake for 12-14 minutes until the edges are set but the center is still slightly jiggly. Remove from the oven and let cool for 2 minutes before inverting onto plates.
While the cakes are cooling make the raspberry coulis:
In a small saucepan, cook the raspberries, sugar, and lemon juice over medium heat until the berries break down and the sauce thickens, about 5 minutes. Strain through a fine mesh to remove the seeds.
When ready to serve: Drizzle the raspberry coulis around the lava cakes and dust with powdered sugar.