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Chocolate Cake Bar With Matcha

Servings 16 people
Author Adopted from Chocolate by Elizabeth Johanson

Ingredients

  • 1 1/4 Sticks Untalted soft butter (150 g /5.5 oz)
  • 1 tsp Vanilla Sugar can use Vanilla bean paste instead
  • 3/4 Cup Sugar (150 g /5.5 oz)
  • 1 3/4 Packs, 3.5 oz each Dark Chocolate (70% or 72%) (170 g/6 oz)
  • 3 Large Eggs, seperated
  • 2/3 Cups Al Purpose Flour (80 g / 3 oz)
  • 1/8 tsp Salt (2 pinches)
  • 1 TBSP Matcha powder

Instructions

  1. Preheat oven to 350F and grease or line a 9" square pan with parchment paper.

  2. Sift the flour and salt in a separated bowl and set a side.

  3. Chop the chocolate and melt it in the microwave or on top of a boiling water. 

    Set aside.

  4. In a bowl of a standing mixer, whip the butter and sugar and vanilla sugar until lighter in color and fluffy.

  5. Stir in the egg yolks following the melted chocolate.

  6. In a separate bowl, whip the egg white to a medium peak about  1 and a half minutes.

  7. Fold in about 1/3 of the flour following 1/2 the egg whites. Repeat with the remaining flour and egg whites.

  8. Pour the batter in the prepared pan and smooth with a spatula or the back of a spoon.

  9. Bake in the lowest rack for about 20 minutes or  from the center of until a skewer comes out dry from the center of the cake.

  10. Allow the cake to cool completely. Gently remove the cake from the pan dust it with the Matcha Powder and slice to 16 pieces.

Recipe Notes

Make sure to add the Matcha right before serving. With time, the moist in the cake dissolve the Matcha and the green color disappears.