Hi, I’m Kate. Today, I will show you a way to make rich oil-free matcha chocolate cake made with powdered green tea recipe. Never miss today’s recipe. This is a simple 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 favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Rich Oil-free Matcha Chocolate Cake Made with Powdered Green Tea is something which I’ve loved my whole life.
To be with this recipe, we have to first prepare a few components. You can have rich oil-free matcha chocolate cake made with powdered green tea using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Rich Oil-free Matcha Chocolate Cake Made with Powdered Green Tea:
- Take 200 grams Silken tofu
- Take 1 Egg
- Make ready 100 grams Sugar
- Take 90 grams White chocolate
- Prepare 1 tbsp Milk
- Prepare 25 grams Green tea leaves
- Prepare 30 grams Cake flour
- Take 10 grams Katakuriko
- Take 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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