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Flourless Matcha Cake

Super rich melt in your mouth Matcha Cake
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling 6 hours
Course Dessert
Cuisine Japanese
Servings 1 pound mold

Equipment

  • 1 Pound Cake Mold 170×80×H62mm
  • 1 pot
  • 1 bowl
  • 1 sieve
  • 1 jug

Ingredients
  

  • 100 ml Heavy cream
  • 200 g White Chocolate
  • 100 g Unsalted Butter
  • 20 g Matcha powder
  • a pinch of salt
  • 2 large eggs
  • Matcha powder for finishing

Instructions
 

  • Whisk sugar, Matcha and heavy cream to make into a paste.
    Whisk well and pass through a sieve so that you don't have to waste any of Matcha.
  • Add unsalted butter and cook on the medium heat and bring it to a simmer.
  • In a bowl, put the shaved white chocolate and pour over the hot matcha mixture.
    Let it melt with the heat.
    Whisk to mix well.
  • Start preheating the oven for 160 degrees Celsius, 320 degrees Fahrenheit.
  • Beat the eggs and gradually add into the chocolate mixture, whisk well each time.
  • Pass through a sieve one more time to make sure there is no egg shells and the bits of chocolate remaining.
    Transfer the cake batter into parchment lined pound mold.
  • Pop in the oven for about 30 mins until still ziggling, and leave in the hot oven for until cool to room temperature.
  • Cover with plastic wrap and chill over night.
  • On the next day, take out from the mold, if it's not easy to release, warm it up with hot towel or barner.
    Finish with Matcha powder and slice with warm knife for the clean cut.
Keyword matcha, matcha cake, Valentine's day, white chocolate