White Chocolate Matcha Cake
3.5 oz (100g) semisweet chocolate
5 tbsp (70g) butter
Melt over a bain-marie
Cool slightly
2 eggs
Separate egg yolks from whites
Add yolks one at a time
¼ tsp (1g) of salt
1 tbsp (8g) unsweetened cocoa powder
Whip egg whites until foamy
Gradually add 1/3 cup (70g) sugar
Whip until stiff peaks form
Fold into chocolate mixture
8 inch (20cm) round springform pan, greased and lined with parchment paper
Bake at 350F (180C) for 20-22 minutes
Let it cool completely in the pan
10 oz (300g) white chocolate, small pieces
1 cup (240g) whipping cream
Melt over low heat
1 tbsp (10g) gelatin powder
¼ cup (60ml) cold water
Let it swell for 5-10 minutes
Dissolve gelatin over low heat
Mix with melted chocolate
Divide chocolate in two
2 tbsp (12g) matcha powder
2 tbsp (30ml) hot water
Add matcha into one chocolate bowl
Let cool completely
3/4 cup (200g) whipping cream (35% fat), chilled
Mix until stiff peaks form
Incorporate white chocolate
Refrigerate for about 20 minutes
3/4 cup (200g) whipping cream (35% fat), chilled
Incorporate matcha white chocolate mixture
Refrigerate for 4-6 hours or overnight
Dust with matcha powder
White chocolate decorations