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
- 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 180C.
- 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!
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)