Milk Tea Lava Cake

Milk tea:

1. In a small pot, place the tea bags into the milk. Heat until simmering, then turn off the heat. Steep the tea in the milk for 20 min. After straining, this should leave you with about 100 ml of milk tea.

Black tea sponge cake:

2. Separate the egg whites from the egg yolks.

3. Add 50ml the previously made milk tea and oil into the yolks. Mix.

4. Add the cake flour and black tea. Mix.

5. In the egg white bowl, add the lemon juice and whip until bubbly.

6. Add half of the sugar, and then whip until the bubbles are smaller.

7. Add the remaining sugar, and then whip until soft peaks form.

8. Take a couple scoops of the egg whites and mix it into the egg yolk mixture. 

9. Pour the egg yolk mixture into the egg whites bowl and fold the egg whites until incorporated.

10. Prep a cake pan, then pour the batter into the pan.

11. Bake at 320°F for 50 min.

Milk tea cream:

12. In a small pot, mix the egg yolk, brown sugar, the remaining milk tea, and cornstarch. Mix.

13. Heat up the pot on low heat, and continuously stir to avoid burning. Heat until bubbling. Consistency should be that of chocolate pudding.

14. Cover and then refrigerate for at least 30 min.

15. In a bowl, pour the whipping cream. Mix until slightly thicker/lighter.

16. Add the refrigerated pudding. Mix until fluffy.

17. Make boba according to instructions.

18. Drain then mix with the brown sugar.

19. Wrap parchment paper tightly around the top of the cake.

20. Pour in the milk tea cream. Top with the boba.

21. Lift off the parchment paper.