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

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, rich oil-free matcha chocolate cake made with powdered green tea. One of my favorites food recipes. This time, I am going to make it a little bit tasty. 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 current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Rich Oil-free Matcha Chocolate Cake Made with Powdered Green Tea is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook rich oil-free matcha chocolate cake made with powdered green tea using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Rich Oil-free Matcha Chocolate Cake Made with Powdered Green Tea:

1. Get 200 grams Silken tofu
2. Get 1 Egg
3. Take 100 grams Sugar
4. Get 90 grams White chocolate
5. Take 1 tbsp Milk
6. Make ready 25 grams Green tea leaves
7. Take 30 grams Cake flour
8. Take 10 grams Katakuriko
9. Make ready 1/2 tsp Salt

Steps 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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