French cuisine

Easy

The Most Scrumptious Matcha Cake Recipe

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‘Gateau au Chocolat’ is a French cake made with chocolate and meringue. Matcha-flavored Gateau au Chocolat is also very common and popular in Korea. If you are a matcha lover, this is a recipe you must try! the ganache is chewy, and the cake is rich and dense. They really go well together.

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Recipe

PRE TIME: 40 min

COOKING TIME: 33 min

TOTAL TIME: 1 hr 13 min

4 SERVING

Ingredients:

Matcha Gateau au Chocolat
1.9 oz. White coverture chocolate
1.4 oz. Unsalted butter
1.9 oz. Heavy whipping cream
1.9 oz. Egg yolk
0.7 oz. Granulated sugar(A)
3.1 oz. Egg white
1.4 oz. Granulated sugar(B)
0.9 oz. Cake flour
0.4 oz. Matcha powder
Matcha Anglaise Ganache
4.2 oz. White coverture chocolate
1.2 oz. Egg yolk
0.7 oz. Granulated sugar
1.5 oz. Milk
0.2 oz. Matcha powder
Whipped Cream
6.3 oz. Heavy whipping cream
0.5 oz. Granulated sugar
0.1 tsp. Vanilla bean seeds

Directions:

Melt the white chocolate and butter by heating it in the microwave for 10 seconds. Repeat the process of cooking for 10 seconds, stopping, stirring, and returning to the microwave until the chocolate has melted.

Add matcha powder and mix until completely mixed without a lump. If you put the matcha powder in the white chocolate side and mix, it will be mixed well without any lumps.

Add the heavy cream warmed to 104-122°F/ 40-50 °C to the mix and mix well. Leave for a while until use.

Add sugar to the yolk and stir with a whisk to dissolve the sugar. Mix only until the sugar dissolves and the color is slightly brighter.

Add the white chocolate mixture and stir to mix well. Sift the cake flour and mix until no powder is visible. Be careful not to harden the batter until you make the meringue and combine them.

Whisk the cold white using a hand mixer.

Add half of the sugar when you get a bulky foam like beer froth. When the meringues turn dense and begin to leave traces, add all the rest of the sugar. Whisk until you get a firm peak (about 90%).

Add 1/3 of the meringue first and mix it with a whisk. When it's still marbled, add all the remaining meringues and lightly fold with a spatula.

Fold gently so that the volume of the batter does not go out. Fold the batter until the color becomes even, then pour it into the cake tin. Flatten the top and lightly drop the tin. Bake at 338 ℉/170 ℃ for 33 minutes.

Drop the cake tin after baking, then cool it down in the freezer.

Melt the white chocolate by heating it in a microwave for 10 seconds each time. Add matcha powder and mix until no lumps. Leave it for a while until mixing it with the Crème Anglaise.

Mix the yolk and sugar.

Heat the milk slightly until the edges boil. Pour the milk little by little into the yolk side mixing well. Pour the mixture back into the pot and heat it over low heat. Keep stirring the bottom of the pot with a spatula so that the yolk does not cook. Occasionally move back and forth from the heat and stir it to prevent the bottom side from cooking.

When it has a thin soup-like texture, remove it from the heat (about 82 degrees Celcius). Sieve it.

Add white chocolate mixture, then mix and emulsify to make the ganache. At this time, the temperature of both liquids must be warm so that they can be combined well. Pour the ganache on the hollow of the chilled cake.

At this time, the ganache has to be in a moderately cooled state, so it does not flow sideways. After flattening the surface, let it harden in the freezer.

Add sugar and vanilla bean to cold heavy cream and whisk at high speed over iced water. The room temperature should be as cool as possible while handling the whipped cream (73 °F/23 °C or less). When the cream is somewhat firm, turn it down to low speed until it has a proper texture for applying to the cake.

When you turn it over with a spatula, there is a soft, non-collapsing blade. Icing it on the completely hardened ganache. The cake was a bit plain, so I sprinkled matcha powder on the top to decorate.

Enjoy!