How to Make a Matcha Chocolate Cake

This rich and delicate cake has a crisp outer layer and a molten matcha center, creating the ultimate balance of texture and flavor.
 
Ingredients
• 225g unsalted butter, cubed
• 165g white chocolate, chopped
• 60g cornstarch
• 15g matcha powder
• Pinch of salt
• 7 eggs, separated
• 200g sugar
 
Instructions
1. Preheat the oven to 180°C (355°F). Grease a 23cm (9-inch) cake pan and line the base with parchment paper.2. Melt the butter, white chocolate, and matcha together until smooth. Sift in the cornstarch and salt, stirring until well combined. Set aside to cool slightly.
3. In a mixing bowl, beat the egg yolks with half of the sugar until light and creamy.
4. In a separate bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar and continue whipping until stiff and glossy.
5. Gently fold the melted chocolate mixture into the egg yolk mixture until incorporated. Then, carefully fold in the whipped egg whites, maintaining as much air as possible.
6. Pour ⅔ of the batter into the prepared pan and bake for 30 minutes. Let it cool completely in the pan.
7. Keep the remaining ⅓ of the batter refrigerated.
8. Once the cake has cooled, preheat the oven again to 180°C (355°F). Evenly spread the reserved batter over the top.
9. Bake for another 15 minutes, until a delicate crust forms while the center remains soft and slightly jiggly.
10. Let it cool, then refrigerate. Before serving, sift matcha on top.