There are many different types of Chocolate Cake in the world. In Japan, there is one type of chocolate cake that is called with a French name ‘Gateau Au Chocolat’, and it is very popular. This White Chocolate and Matcha version is based on my ‘Gateau Au Chocolat’ recipe. Today I added 2 tablespoons Matcha Powder and the cake had strong Matcha flavour.
Makes
18cm OR smaller Springform Cake Tin
Ingredients
100g White Chocolate
50g Butter
1 to 2 tablespoons Matcha Powder *I added 2 tablespoons
3 Egg Whites
2 tablespoons Caster Sugar *for Egg Whites
3 Egg Yolks
2 tablespoons Caster Sugar *for Egg Yolks
1/4 cup Thickened Cream
2-3 teaspoons Rum OR Brandy
1/4 cup Plain Flour OR Self-Raising Flour
Icing Sugar for dusting *optional
Method
- Preheat oven to 170℃. Line the base and sides of a cake tin with baking paper, OR coat with Butter and Flour.
- Place White Chocolate and Butter in a large heat-proof bowl, heat in the microwave for 20-30 seconds OR until melt. Mix well until smooth. Add Matcha Powder, mix well, then set aside.
- Using an electric mixer OR a whisk, beat Egg Whites and Sugar in a clean & dry bowl until soft peaks form.
- In a separate bowl, using the same mixer, beat Egg Yolks and Caster Sugar until thick and pale colour. Add Thickened Cream and mix well.
- Add Egg Yolk mixture to the White Chocolate mixture, and stir to combine. Sift in the Flour, mixing gently. Then fold in a half of the Egg White mixture, then add the other half and gently combine.
- Pour the mixture into the prepared tin and smooth surface. Bake for 30 to 35 minutes OR until cooked though. Take it out onto a wire rack and cool. Dust with Icing Sugar before serve.
Leave a Reply