🍵🍫 Matcha Chocolate Lava Cake with Pistachios & Raspberries 

🧾 Ingredients

For the Matcha Lava Cake

• 100 g (3.5 oz) white chocolate
• 1/2 cup (115 g) unsalted butter
• 2 large eggs
• 2 egg yolks
• 1/3 cup (65 g) sugar
• 2 tbsp all-purpose flour
• 1 1/2 tsp matcha powder (high quality)
• 1/2 tsp vanilla extract
• Pinch of salt

For the Chocolate Sauce

• 100 g (3.5 oz) dark chocolate
• 1/2 cup (120 ml) heavy cream

For Topping

• Fresh raspberries
• Pistachios (chopped)
• Optional: matcha ice cream or whipped cream

👨‍🍳 Instructions

Step 1: Melt Chocolate & Butter

1. In a heatproof bowl, melt white chocolate and butter together.
2. Stir until smooth and creamy.

Step 2: Prepare Batter

1. In another bowl, whisk eggs, egg yolks, and sugar until pale and thick.
2. Add melted mixture and vanilla extract.
3. Sift in flour, matcha powder, and salt.
4. Fold gently until just combined.

Step 3: Prepare Molds

1. Grease ramekins with butter.
2. Lightly dust with flour or matcha powder.

Step 4: Bake

1. Preheat oven to 200°C (390°F).
2. Pour batter into molds (about 3/4 full).
3. Bake for 9–11 minutes.
   • Edges set, center still soft.

Step 5: Make Chocolate Sauce

1. Heat cream until hot.
2. Pour over dark chocolate.
3. Stir until smooth and glossy.

Step 6: Serve

1. Let cakes rest for 1 minute, then invert onto a plate.
2. Pour chocolate sauce over the top.
3. Garnish with raspberries and pistachios.
4. Add a scoop of matcha ice cream if desired.

✨ Pro Tips

• Use ceremonial-grade matcha for vibrant color and smooth taste.
• Do not overbake → center must stay molten.
• Sift matcha to avoid clumps.
• Serve immediately for the best lava effect.

🍰 Final Result

A soft, delicate matcha cake with a rich molten center, balanced by deep chocolate sauce and fresh raspberries — slightly bitter, sweet, and nutty, giving a high-end dessert vibe that looks as good as it tastes.