Ingredients
45 gramsx3 pieces White chocolate
50 grams Sugar
2 Eggs
100 grams White flour
Method
Sources
📖
Recipe1M+
dataset
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White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
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measure the ingredients. chop the chocolate and put it into a heatproof container with milk. microwave for about 15 seconds. bring the butter to room temperature. cream the butter and sugar well. add the beaten eggs and mix very well. sift the flour and matcha in the bowl and mix. add the dissolved chocolate and mix well. line a pound cake mold with parchment paper and pour in the mixture. bake in the oven preheated to 355f/180c, for about 30 minutes. chill and serve. it's soft and chewy. the photo shows the cake with chocolate chips! i baked this cake with 80g flour and 15g matcha. it turned out a bit oily, though. this was chilled in the fridge. the matcha and chocolate flavor was very concentrated.