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.
