19/04/2015

lava cakes ... matcha version !







matcha  lava cake

80 gms white chocolate (1 pack)
40 gms butter, softened
35 gms sugar
1 egg
1 tablespoon matcha powder
25 gms flour
butter two ramekins and dust with flour
melt chocolate and butter in a pot,placed on another pot with simmering hot water
 (double-boil method)
mix in the sugar,stir… beat in the egg,stir… sift in the flour and matcha powder,stir...
pour into prepared ramekins, and put into the freezer

you may bake them right out of the freezer at 200 C,preheated oven for 15-17 minutes
leave the cake in the ramekin for 15 minutes to cool,
then use a knife to run the sides of the cake so that it no longer sticks to the bowl
gently flip the ramekin onto another plate so that the cake falls off nicely
serve with ice cream / fruit / or by itself dusted with some icing sugar!




you may try this chocolaty version,here,
 or add 1 teaspoon of instant espresso coffee granules to flour for a coffee aroma …
 or another version of lemon flavor , here




yeşil çaylı şelale kek

80 gm beyaz çikolata (1 paket)
40 gm tereyağ,oda sıcaklığında
35 gm şeker
1 yumurta
1 kaşık matcha tozu (yeşil çay)… tıklayın
25 gm un
fırına girebilecek iki ufak kalıbı yağlayıp,hafifçe unlayın
çikolatayı,tereyağı ile birlikte ben-mari usulde eritin
şekeri ekleyip karıştırın,
yumurtayı çırparak ekleyin ve karıştırın,
en son olarak un ve matcha tozunu eleyerek ekleyin ve karıştırın…
kalıplara dökün ve derin dondurucuya kaldırın

kekleri derin dondurucudan çıkarıp,çözülmeden direk 200 C ısıtılmış fırına verebilirsiniz
15-17 dakikada pişiyor
10-15 dakika kapta bekletip,tersyüz ederek tabağa çevirin
dondurma / meyve ya da sade biçimde üstüne hafifçe pudra şekeri gezdirerek servis edin





çikolatalı farklı bir versiyon, burada
ya da una 1 çaykaşık instant espresso kahve tozu ekleyerek
 kahve aromalı bir çeşit elde edebilirsiniz…
ya da limon seviyorsanız, buradaki tarifi deneyin derim !




4 comments:

  1. I love anything matcha.. so these lava cakes are perfect for me to make. They look incredible!

    ReplyDelete
    Replies
    1. Thks... thank God you left this comment Thalia! cause discovered and loved your blog! foe sure I will be a fan!

      Delete
  2. Hi, may i know after pouring the batter into the ramekins, how long they need to be inside the freezer before putting them into the oven?

    ReplyDelete
    Replies
    1. Hii Prisca , I normally prepare them a day or weeks ahead and keep them freezed ,and use whenever needed ... however in your case 3-4 hours would do ! :)))

      Delete

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