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
  1. Preheat oven to 170℃. Line the base and sides of a cake tin with baking paper, OR coat with Butter and Flour.
  2. 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.
  3. Using an electric mixer OR a whisk, beat Egg Whites and Sugar in a clean & dry bowl until soft peaks form.
  4. 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.
  5. 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.
  6. 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.