Lava cake, chocolate and matcha


  • the flowing chocolate

  • 200g butter
  • 200 g crushed dark pastry chocolate
  • 6 eggs
  • 100 g of sugar
  • 80g flour
  • matcha hearts

  • 80 g of white chocolate
  • 35 g of butter
  • 1 tablespoon(s) matcha tea
  • the topping

  • 1 tablespoon(s) matcha tea
  • 1 tablespoon(s) of icing sugar


  1. Prepare the matcha hearts. Melt the chocolate and butter pieces together in the microwave or in a bain-marie. Add the tea, mix and divide into 6 ice cube trays. Reserve this ganache in the freezer.

  2. Prepare the coulant. Melt the butter in pieces with the chocolate in the microwave or in a bain-marie. Whisk the eggs with the sugar, then add the melted chocolate and flour. Preheat the oven to 200°C.

  3. Butter and flour 6 large ramekins measuring 10 cm in diameter (or silicone molds).

  4. Fill them with 2 tbsp. of dough, place 1 ice cube of ganache in the center and cover it completely with dough, but not to the brim.

  5. Bake for 15 to 16 minutes, then let rest for 5 minutes before unmolding.

  6. Sprinkle the coulants with the matcha tea and icing sugar mixture, and serve while still hot.

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