Nothing wrong with a classic chocolate lava cake. But the format—supremely moist cake with a gooey, molten center—makes a fun playground for other flavors. Enter Thai tea lava cake.
- 200g white chocolate
- 12 tbsp powdered sugar
- 6 tbsp melted butter
- 4 eggs
- 2 egg whites
- 8 tbsp flour
- 4 tbsp Thai tea powder, preferably ChaTraMue
- pinch of salt
Prepare ramekins: Prepare six ramekins by lightly buttering the bottom and sides. Dust with a thin layer of flour.
Make the batter: Melt white chocolate in a double boiler, or in the microwave in 30 second intervals. In a separate bowl, combine powdered sugar, melted butter, eggs, and egg whites. Add melted white chocolate into the mixture and mix until well combined. Add Thai tea powder and stir until well incorporated and the batter is no longer streaky.
Freeze batter: Pour the mixture into prepared ramekins. Freeze for 1 hour.
Bake: Preheat oven to 390°F. Bake cakes for 15 minutes, until the sides have settled but the center is still wobbly. Remove from the oven and allow to rest for 15 minutes before turning out onto a plate.