Rich Matcha Gateau Chocolat

A dense, fudgy matcha gateau chocolat baked in a water bath for an incredibly moist texture. The intense matcha flavor paired with white chocolate creates a sophisticated dessert.

Ingredients

• 55g / 2 ozWhite chocolate(chopped)
• 30ml / 2 tablespoonsMilk
• 45g / 1.5 ozButter(at room temperature)
• 2Egg yolks
• 80g / 3 ozSugar(divided)
• 15g / 1 tablespoonCake flour
• 20g / 4 teaspoonsMatcha powder
• 45g / 1.5 ozEgg whites
• for dustingPowdered sugar and matcha(optional)

Instructions

1. 1

   Use a 12cm round pan with a solid bottom. If using a springform pan, wrap the outside with foil to prevent water from seeping in during the water bath. Preheat oven to 160°C (320°F).

2. 2

   Heat the milk until just boiling and pour over the chopped white chocolate. Stir until completely melted and smooth. Set aside to cool slightly.

3. 3

   In a separate bowl, beat the butter until soft and creamy (pomade consistency).

4. 4

   Add half of the chocolate mixture to the butter and mix well. Then add the remaining chocolate and stir until combined.

5. 5

   In another bowl, whisk the egg yolks with half of the sugar until pale and thick.

6. 6

   Add the egg yolk mixture to the chocolate-butter mixture in two additions, mixing well after each.

7. 7

   In a clean bowl, beat the egg whites. Add a pinch of the remaining sugar and beat until foamy. Gradually add the rest of the sugar while beating to stiff peaks.

8. 8

   Fold one-third of the meringue into the chocolate mixture using a spatula.

9. 9

   Sift in the flour and matcha powder together. Fold gently to combine.

10. 10

    Fold in the remaining meringue gently, being careful not to deflate the batter.

11. 11

    Pour into the prepared pan and smooth the top. Place in a larger pan and fill with hot water to about 1cm depth.

12. 12

    Bake at 160°C (320°F) for 40-50 minutes. Test with a toothpick; it should come out clean when done.

13. 13

    Remove from oven and unmold while still warm. Peel off the side parchment and let cool completely. Dust with powdered sugar and matcha before serving.

Tips

• ✓The water bath ensures even, gentle baking for a moist texture.
• ✓Make sure no water gets into the cake pan.
• ✓For a double batch (18cm pan), simply double all ingredients.
• ✓Serve with whipped cream for an extra indulgent dessert.

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