Recipe: Molten dark chocolate pudding with matcha green tea powder

Serves 6

To grease the moulds
• 200g unsalted butter
• 1 cup caster sugar

Cake batter
• 100g unsalted butter
• 75g cocoa butter
• 125g honey
• 275g Marou Ben Tre 78 per cent chocolate (stockists available at marou.co.nz), or similar
• 5 eggs
• 100g egg yolks
• 60g egg whites
• 50g caster sugar

To serve
• 2 tbsp matcha green tea powder
• Equipment: 6 x Masu wooden boxes (available at Japanese stores)

1. Preheat oven to 180C. Begin by melting the butter for greasing the Masu boxes. Pour the hot butter into one box at a time, making sure all the sides have been lined with butter. Pour butter into the next box and repeat until all of the boxes are greased.

2. Fill one box at a time with the caster sugar and ensure all sides and the base have been lined. Pour any remaining sugar into the next box and repeat until all have been lined. Place in the fridge until required.

3. To make the cake batter, melt the butter, cocoa butter, honey and chocolate over a double boiler, set aside to cool slightly.

4. Whisk eggs and yolks together and warm them up by whisking continuously over a double boiler. Once they have begun to fluff up whisk until light and fluffy.

5. Form a meringue by whisking the egg whites and caster sugar to a stiff peak using a stand or hand mixer. Gently fold the warm chocolate into the fluffy egg yolk mixture then add the meringue.

6. Fill the greased moulds and cook in the preheated oven for 12 minutes. Remove from the oven and serve hot (still in the box) with a heavy dusting of matcha green tea powder on top.