Preheat the Oven:

Preheat your oven to 425°F (220°C). Grease the ramekins with butter and lightly dust with flour.

Melt the Chocolate and Butter:

In a microwave-safe bowl or using a double boiler, melt the white chocolate and butter together. Stir until smooth and let cool slightly.

Whisk the Eggs and Sugar:

In a mixing bowl, whisk the eggs, egg yolks, and granulated sugar until thick and pale.

Incorporate Matcha and Chocolate:

Gradually whisk the melted chocolate mixture into the egg mixture. Sift the matcha powder over the mixture and fold it in until fully incorporated.

Add the Flour:

Gently fold in the sifted flour until the batter is smooth.

Fill the Ramekins:

Divide the batter evenly among the prepared ramekins, filling each about ¾ full.

Bake:

Place the ramekins on a baking sheet and bake for 10–12 minutes, or until the edges are set but the centers are still soft.

Cool Slightly and Serve:

Let the cakes cool for 1–2 minutes, then carefully run a knife around the edges and invert onto plates. Serve immediately for a molten lava center.

Garnish:

Dust with additional matcha powder, powdered sugar, or serve with vanilla ice cream for an extra indulgence.