Ingredients
- 85 g white chocolate, chopped small
- 60 g unsalted butter, cubed
- 1 egg plus 1 extra yolk
- 40 g caster sugar
- 0.5 tsp vanilla extract
- 1 pinch fine salt
- 2.5 tsp Matcha powderSuperboba
- 25 g plain flour
- 1 tbsp soft butter and caster sugar, for lining the ramekins
Steps
Heat the oven to 220 C. Rub the inside of two ramekins with soft butter, tip in a spoonful of caster sugar and roll it around until every surface is coated, then tap out what is loose. Sugar clings better than flour and bakes into a thin crackly shell.
Melt the white chocolate with the butter in the microwave in fifteen second bursts, stirring between each one. White chocolate seizes if you rush it. Leave it to cool while you deal with the eggs.
Whisk the whole egg, the extra yolk, the sugar, the vanilla and the salt for a full three minutes, until pale and thick enough that a ribbon of it sits on the surface for a second before sinking. All the lift comes from this step.
Sift the Matcha in with the flour and fold until the colour is even. Sift it properly — matcha lumps will not break up once flour is in the bowl.
Pour in the cooled chocolate and fold two or three times only. Stop while the batter still looks faintly streaky.
Divide between the ramekins, about three quarters full each.
Bake 11 to 12 minutes. You want a matte, slightly domed top and firm edges, with a middle that still wobbles when you nudge the dish.
Rest for exactly one minute. Loosen the edge with a thin knife, set a plate over the ramekin, turn the whole thing over and lift the dish away. Eat it now.
Good to know
- That one minute rest is a window, not a minimum. Sooner and it collapses, later and the centre sets.
- Line the ramekins with sugar rather than flour for a crisp edge instead of a dusty one.
- No ramekins? A deep muffin tin works at 9 minutes.
- Hojicha is excellent here and needs no other change.
