Hello, I’m Laura. Today, we’re going to make rich oil-free matcha chocolate cake made with powdered green tea recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Rich Oil-free Matcha Chocolate Cake Made with Powdered Green Tea Recipe
Rich Oil-free Matcha Chocolate Cake Made with Powdered Green Tea is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Rich Oil-free Matcha Chocolate Cake Made with Powdered Green Tea is something that I’ve loved my entire life. They’re fine and they look fantastic.
To be with this particular recipe, we must prepare a few ingredients. You can have rich oil-free matcha chocolate cake made with powdered green tea using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Rich Oil-free Matcha Chocolate Cake Made with Powdered Green Tea:
- Prepare 200 grams Silken tofu
- Make ready 1 Egg
- Get 100 grams Sugar
- Get 90 grams White chocolate
- Get 1 tbsp Milk
- Get 25 grams Green tea leaves
- Get 30 grams Cake flour
- Take 10 grams Katakuriko
- Make ready 1/2 tsp Salt
Instructions to make Rich Oil-free Matcha Chocolate Cake Made with Powdered Green Tea:
- Wrap the tofu in a paper towel, place it in a heatproof bowl, and microwave for 1 minute!
- Mill the green tea to make a fine powder. Use a tea strainer to remove the course bits. (I recommend milling for 1 minute, straining, then milling for 1 more minute.)
- Lightly drain the tofu. Put it in a bowl with the sugar and mix it until smooth.
- Add the egg and mix until smooth.
- Finely crush the white chocolate, place it in a heatproof bowl, pour the milk over it, and microwave for 1 minute.
- After adding the egg to the bowl in Step 3, add the remaining ingredients one at a time, beating with a whisk after each addition until smooth.
- Pour the batter into the tin and bake for 40 minutes at 180℃. When a skewer poked through the middle comes out clean, it’s done!
- Let it cool down, then wrap in plastic wrap, chill in the fridge for at least 3 hours, and it’s ready!
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