← Back to Search Results
baking American, Asian
 Chocolate Cakes with Matcha Truffle Centers Recipe-8024

Photo by: Joseph De Leo
Comments: 0


You’ve probably had molten chocolate cake in your neighborhood restaurant, but this version has a green tea and white chocolate truffle inside. The interior melts while the cake bakes and then oozes out like hot chocolate sauce when served. The combination of tea and chocolate–yin and yang–is very common in Asia. The tea cuts through the sweetness of the white chocolate and lends an earthy flavor to the cake.

Yield: Makes 8 individual cakes


Matcha truffles:

  • 4 ounces (120 grams) white chocolate, roughly chopped
  • 2 tablespoons unsalted butter
  • 3 tablespoons heavy whipping cream
  • 1/8 teaspoon salt
  • 1 tablespoon matcha (green tea powder)

Chocolate cakes:

  • 5½ tablespoons (2¾ ounces/77 grams) unsalted butter, plus more for greasing the ramekins
  • 1 tablespoon all-purpose flour, for flouring the ramekins
  • 5½ ounces (165 grams) bittersweet chocolate, chopped
  • 4 large eggs, separated, at room temperature
  • ¼ teaspoon salt
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch


1. To make the truffies: Combine the white chocolate, butter, cream, and salt in a double boiler or in a heatproof bowl set over a saucepan of gently simmering water and heat, stirring occasionally, until the chocolate and butter are completely melted and smooth. Whisk in the matcha until fully incorporated. Transfer the ganache to a shallow dish and refrigerate, uncovered, until firm.

2. When the ganache is almost set, make the chocolate cakes: Preheat the oven to 425°F. Generously butter and flour eight 4-ounce ramekins and set aside.

3. Melt the butter and chocolate in a double boiler or in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally, until completely melted and smooth. Remove from the heat.

4. Put the yolks, salt, and half the sugar in a large mixing bowl and whisk just until blended. Add the melted chocolate mixture, whisk well, and set aside.

5. Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whisk at medium-high speed until frothy. With the machine running, slowly add the remaining sugar and continue whisking until medium peaks form. (When you lift the whisk from the mixture, a peak will form and the very tip of the peak will fall back down.) Whisk in the cornstarch until incorporated.

6. Whisk half the whites into the yolk mixture until fully incorporated, then gently fold in the remaining whites. Divide the batter evenly among the ramekins.

7. Use a 1-inch diameter ice cream scoop or a measuring spoon to scoop the white chocolate mixture into eight 1-inch balls. Press a ball into the center of each ramekin and use the back of a spoon to smooth the batter over the truffle until it is covered.

8. Bake until the cakes are a dark chocolatey brown and dry to the touch, about 7 minutes; they should have risen about ½ inch above the rim of the ramekins. Cool for 1 minute in the ramekins, then invert onto serving plates and serve.


CHEF’S TIP: Serve this cake straight from the oven. You can make the truffles or assemble the cakes ahead of time. If you choose to do the latter, bake the cakes directly from the refrigerator–do not bring to room temperature first.

© 2007 Pichet Ong

Nutritional Information

Nutrients per serving (% daily value)

354kcal (18%)
164mg (7%)
26g (40%)
15g (77%)
145mg (48%)
150mcg RAE (5%)
0mg (0%)
57mg (6%)
1mg (7%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
raos-cookbook Rao's Cookbook
by Frank Pellegrino
desserts-4-today Desserts 4 Today
by Abby Dodge
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
a-new-way-to-cook A New Way to Cook
by Sally Schneider
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
lucid-food Lucid Food
by Louisa Shafia
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?