Lava cake, chocolate and matcha

Ingredients

• 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

Preparation

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.