Forget the Matcha Trend—It’s All About Thai Tea in This Lava CakeAugust 20, 2015
Ok, ok maybe the movie Chef made a huge deal about lava cakes and fondants being dated. They are not exactly an inventive dessert: in fact, they’ve become a routine and standard classic served everywhere from French bistros to American sports bars. But they are also a veritable crowd-pleaser, a go-to when everything on the menu sounds awful, or just plain normal.
A liquid center, supremely moist cake barely surrounding it, then a dollop of cold ice cream to introduce that uncomplicated comfort one can only experience after eating something both hot and cold? You won’t care about what people say once that lava cake is polished off.
However, there are ways to update this staple, and we’ve found our favorite one. Everyone might be in love with matcha at the moment, but maybe this year or next, it’s time for Thai tea to shine. The much less grassy taste of Ceylon combined with spices, and the rich sweetness of condensed milk always has me weak at the knees, and it’s the perfect ingredient to add to your fondant mix. If Oliver Platt in Chef had this take, he might have never complained.
Thai Tea Lava Cake
Total Time: 1 hour 30 minutes
Yield: 6 cakes
- 200g white chocolate
- 6 tbsp melted butter
- 12 tbsp powdered sugar
- 4 eggs
- 2 egg whites
- 8 tbsp flour
- 4 tbsp thai tea powder
- pinch of salt
- Prepare ramekins by buttering the sides and coating with a thin layer of flour
- Melt the white chocolate in a double boiler, or carefully in the microwave
- In a separate bowl, mix together the butter, powdered sugar, eggs, and egg whites
- Add the melted white chocolate into the mixture and mix until well combined
- Add in the Thai tea powder until well incorporated and the batter is no longer streaky
- Pour the mixture into prepared ramekins and freeze for one hour
- Bake the cakes in a 390F degree oven for 15 minutes until the sides are baked but the center is wobbly
- Remove from the oven and allow to rest for 15 minutes before turning out onto a plate