Ingredients
- 188 g Whole Eggs
- 100 g Sugar
- 8.5 g Matcha Emulco
- 113 g Unsalted Butter
- 118 g White Chocolate
- 50 g Cake Flour
Directions
- Whisk whole eggs, sugar, and matcha emulco until the mixture thickens and becomes glossy.
In a separate bowl, melt the white chocolate and unsalted butter until smooth, then pour into the egg mixture and mix well.
3. Gently fold in cake flour until just combined. - Pour batter into prepared moulds and bake at 180°C for 10 minutesfor a soft, molten centre.
- Finish with your choice of toppings and pipe cream on top for a polished, café-style presentation.
- Pour batter into prepared moulds and bake at 180°C for 10 minutesfor a soft, molten centre.
- Finish with your choice of toppings and pipe cream on top for a polished, café-style presentation.
