Warm water/Warm milk: 45g
Corn oil: 35g
Eggs: 3
Low-gluten flour: 56g Raw chocolate Dark chocolate: 150g Unsalted butter: 7g Corn syrupLight Cream: 7g
Other Matcha Powder: 15g Light Cream: 200+450+50g White ChocolateIngredients:
– 30g fine sugar – 40g crushed Oreo biscuits – Appropriate amount of dark chocolate – 30g dark chocolate (for batter) – 10g cocoa powder emulsified with 45g of warm water at 70°C, then mixed sequentially with 35g corn oil, 3 egg yolks, and 56g low-gluten flour. Instructions: 1. Whip 3 egg whites with 40g fine sugar until stiff, then fold into the batter. 2. Pour the batter into a 6-inch tall cake pan, tap to remove large air bubbles. 3. Bake at 140°C for 10 minutes, then reduce to 125°C and bake for 30 minutes.Once the cake is baked, invert it to cool, then slice into 4 thick pieces.
Melt 150g dark chocolate and 7g unsalted butter over a double boiler. Stir thoroughly until well combined. Heat 7g glucose syrup and 80g whipping cream in a microwave for 1 minute, then pour into the chocolate mixture. Let it rest for 3 minutes. After stirring, pour the mixture into a mold lined with baking paper. Refrigerate for 4 hours to set, resulting in raw chocolate. Mix 50g whipping cream (heated in a microwave for 20 seconds) with 15g matcha powder until smooth. Combine with 150g whipping cream and 30g white chocolate, heat in a microwave for 1 minute, stir, and cool to room temperature. Whip 450g whipping cream with 40g fine sugar until thick, then incorporate the cooled matcha mixture and whip until uniform.Assemble the cake by layering one layer of cake with one layer of matcha cream. You can add crushed Oreo cookies or thin crisps as filling in between.
After the surface sets, refrigerate for 2 hours. Melt 30g dark chocolate with 50g cream, cool to 27°C, and drizzle it along the edges of the matcha cake for a dripping effect. Alternatively, melt 30g dark chocolate with 50g cream, cool to around 30°C, and drizzle it along the edges of the matcha cake for a dripping effect. Use the remaining matcha cream to pipe flowers on the cake. Decorate the center with raw chocolate and sprinkle with cocoa powder. How to describe this cake? Rich, mellow, and fragrant. The cross-section is roughly like this (I previously made one with three cake layers), with a delightful progressive texture layer by layer.
