The Tea Chick - Infusing Tea Into Your Life

Heart Shaped Molten Cakes with a Raspberry Coulis

Posted by Phuong on Jan 30th, 2012

With Valentine’s day coming soon, the only thing on my mind is chocolate! If you’re looking for a delicious dessert for the 14th, my chocolate lava cakes infused with Koni Matcha Green Tea will be a huge hit! Chocolate Lava Cakes are so called because the center of the cake is a thick liquid chocolate and oozes out when cut, like molten lava. Matcha tea is known for its weight loss and fat burning qualities so maybe it will do its job as we we eat this sinfully delicious dessert. I incorporated Koni Matcha tea into the cake batter to give it the extra antioxidant and fat burning power. The chocolate flavor is pretty intense so I served it with a side of raspberry coulis infused with Koni Geisha Green Tea.

These cakes are super easy to make but require the perfect timing. One minute too much or too little makes a huge difference. My first batch cooked for one minute too long, the second one maybe thirty seconds. Since every oven is a little different, I suggest you test out a couple before making it for your loved ones. You can check with a toothpick after a few minutes of baking. Of course you get to eat the experimental desserts!

Ingredients:

6 (1-ounce) squares bittersweet chocolate

2 (1-ounce) squares semisweet chocolate

10 tablespoons (1 1/4 stick) butter

1/2 cup all-purpose flour ***

2 teaspoons Koni Matcha

1 1/2 cups confectioners' sugar

3 large eggs

3 egg yolks

1 teaspoon vanilla extract

*** I am not gluten intolerant but I have a few friends who are. To substitute the flour used in this recipe, use 1/2 a cup of this blend:

1 cup sorghum flour or brown rice flour
1/2 cup millet, almond meal, or buckwheat flour
1 cup tapioca, potato starch or corn starch (not potato flour!)
1 teaspoon xanthan gum

Works for breads, muffins, cookies, cakes and cupcakes.

Directions:

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler . Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 8-12 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Garnish with raspberries and the Koni Geisha Green Raspberry Coulis.