Matcha Lava Cake

Method

1. Preheat the Oven - Preheat your oven to 180°C (350°F). Use either mousse/pastry rings lined with baking paper or grease four ramekins with butter and dust them with gluten-free flour to prevent sticking.
2. Prepare the White Chocolate - Melt the white chocolate. You can do this by placing the white chocolate in a heatproof bowl over simmering water (double boiler). Once melted, set aside to cool slightly.
3. Mix the Dry Ingredients - In a bowl, sift together the gluten-free flour and matcha powder. Set aside.
4. Cream Butter and Sugar - In a separate large mixing bowl, cream together the softened butter, icing sugar, and a pinch of salt until light and fluffy.
5. Add Eggs - Add the eggs one at a time, beating well after each addition.
6. Incorporate Melted Chocolate - Pour in the melted white chocolate into the butter and egg mixture. Mix until well combined.
7. Fold in Dry Ingredients - Gently fold in the sifted gluten-free flour and matcha powder mixture until just combined. Be careful not to overmix.
8. Fill the Ramekins - Divide the batter evenly among the prepared ramekins.
9. Bake - Place the filled ramekins on a baking sheet and bake in the preheated oven for approximately 12-15 minutes or until the edges are set but the center is still soft.
10. Serve - Remove the matcha lava cakes from the oven and let them cool for a couple of minutes. Remove the rings to loosen the cakes, onto serving plates or serve them in the ramequin. The lava cakes should have a gooey, molten center.
11. Optional Garnish - Dust the top of each lava cake with a little extra matcha powder and icing sugar for a decorative touch.
12. Serve Warm - Serve the matcha lava cakes warm and enjoy the delightful combination of rich white chocolate and the earthy flavor of matcha!