Gluten-Free Matcha Gateau Chocolat

A rich, decadent gluten-free matcha gateau chocolat. A cake filled with matcha aroma, made especially for matcha lovers. The addition of meringue creates a light, fluffy texture.

Ingredients

• 50gUnsalted butter
• 90gWhite chocolate(flakes or chips)
• 3Egg yolks
• 30gSugar(for batter)
• 100mlWhipping cream
• 60gRice flour
• 25gMatcha powder(plus extra for dusting)
• 3Egg whites(for meringue)
• 30gSugar(for meringue)

Instructions

1. 1

   Melt butter and white chocolate in the microwave (or over a double boiler). When melting in the microwave, heat in short intervals while watching carefully to avoid burning.

2. 2

   Add whipping cream, egg yolks, and sugar to the melted mixture, then mix with a whisk until well combined.

3. 3

   Add rice flour and matcha powder, mixing with a whisk to avoid lumps.

4. 4

   In a separate bowl, make meringue with egg whites and sugar. Add the sugar in several portions while beating to create a glossy, stiff meringue.

5. 5

   Fold the meringue into the batter in three additions. For the first two additions, mix by stirring with a whisk.

6. 6

   For the final addition of meringue, fold gently with a rubber spatula using a cutting motion, mixing from the bottom. Pour the batter into a parchment-lined 15cm round pan.

7. 7

   Bake in a preheated oven at 170°C (340°F) for 40 minutes. Once baked, let it cool slightly, remove from the pan, and dust with matcha powder to finish.

Tips

• ✓Use high-quality matcha for the best color and flavor.
• ✓Make sure all ingredients are at room temperature before starting.
• ✓Do not overmix after adding the meringue to keep the cake light and fluffy.
• ✓The cake can be stored in the refrigerator for up to 3 days.

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