Rich Oil-free Matcha Chocolate Cake Made with Powdered Green Tea

• 200 grams Silken tofu
• 1 Egg
• 100 grams Sugar
• 90 grams White chocolate
• 1 tbsp Milk
• 25 grams Green tea leaves
• 30 grams Cake flour
• 10 grams Katakuriko
• 1/2 tsp Salt

1. Wrap the tofu in a paper towel, place it in a heatproof bowl, and microwave for 1 minute!
2. Mill the green tea to make a fine powder.
3. Use a tea strainer to remove the course bits.
4. (I recommend milling for 1 minute, straining, then milling for 1 more minute.)
5. Lightly drain the tofu.
6. Put it in a bowl with the sugar and mix it until smooth.
7. Add the egg and mix until smooth.
8. Finely crush the white chocolate, place it in a heatproof bowl, pour the milk over it, and microwave for 1 minute.
9. 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.
10. Pour the batter into the tin and bake for 40 minutes at 180C.
11. When a skewer poked through the middle comes out clean, it's done!
12. Let it cool down, then wrap in plastic wrap, chill in the fridge for at least 3 hours, and it's ready!

silken, egg, sugar, white chocolate, milk, flour, katakuriko, salt

Taken from cookpad.com/us/recipes/157241-rich-oil-free-matcha-chocolate-cake-made-with-powdered-green-tea (may not work)