Let’s dive into the fun part—bringing this cake to life. Here’s how I do it, with a few personal touches:

1. Preheat your oven to 425°F (220°C). Grease four ramekins generously with butter and place them on a baking sheet.
2. In a microwave-safe bowl, melt the butter and white chocolate together in 30-second intervals, stirring in between until smooth. This is where the magic begins, just like those nights I watched my mom conjure up something wonderful with just a few ingredients.
3. In a separate bowl, whisk together the eggs, egg yolks, and sugar until frothy. This step always reminds me of the rhythmic sounds of my dad stirring his pots.
4. Fold the melted chocolate mixture into the egg mixture. Add the matcha powder, flour, and salt, folding until just combined. Remember, it’s okay if it’s a little imperfect—perfection is overrated!
5. Divide the batter evenly among your prepared ramekins. Bake for 12 minutes, or until the edges are set but the center is still soft. Watching these cakes rise and crack just slightly is a small joy in itself.
6. Once out of the oven, let them sit for a minute before inverting onto plates. Serve immediately for that glorious molten center effect.