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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, rich oil-free matcha chocolate cake made with powdered green tea. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Rich Oil-free Matcha Chocolate Cake Made with Powdered Green Tea is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Rich Oil-free Matcha Chocolate Cake Made with Powdered Green Tea is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. 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 that.

The ingredients needed to make Rich Oil-free Matcha Chocolate Cake Made with Powdered Green Tea:
  1. Take Silken tofu
  2. Make ready Egg
  3. Prepare Sugar
  4. Get White chocolate
  5. Take Milk
  6. Take Green tea leaves
  7. Take Cake flour
  8. Prepare Katakuriko
  9. Prepare Salt
Instructions to make 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. Use a tea strainer to remove the course bits. (I recommend milling for 1 minute, straining, then milling for 1 more minute.)
  3. Lightly drain the tofu. Put it in a bowl with the sugar and mix it until smooth.
  4. Add the egg and mix until smooth.
  5. Finely crush the white chocolate, place it in a heatproof bowl, pour the milk over it, and microwave for 1 minute.
  6. 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.
  7. 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!
  8. 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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