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

  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)

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