There are many different types of Chocolate Cake in the world. In Japan, one type of chocolate cake that is called ‘Gateau Chocolat’ is very popular and I have my own recipe. I use less sugar and more flour than standard recipes but it works fine for this cake.
18cm Cake Tin
White Chocolate 100g
Cream 1/4 cup
Egg Yolks 3
Plain Flour OR Self-Raising Flour 1/4 cup
Matcha Powder 1 to 2 tablespoons
Egg Whites 3
Caster Sugar 2 to 3 tablespoons
- Preheat oven to 160C. Line the base and sides of a cake tin with baking paper.
- Place White Chocolate, Cream and Butter in a large heat-proof bowl, heat in the microwave for 20-30 seconds or until melt. Mix well until smooth. Set aside to cool.
- Using an electric mixer or a whisk, beat Egg Whites and Sugar in a clean & dry bowl until soft peaks form.
- Add Egg Yolks to the cooled (still warm is fine) white chocolate mixture and mix well.
- Mix Flour and Matcha Powder in a small bowl, sift into the white chocolate mixture and mix well. Fold in the whipped Egg White gently until just combined. Pour into the cake tin.
- Bake about 40 to 45 minutes or until cooked though. Try not to brown the top. Cool completely before serve.