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Matcha Gateau Au Choc

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From FairPrice by anpantannn
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240 min

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120 min



8" Inch Cake
White Chocolate
150 g
Heavy Cream
90 g
Unsalted Butter
60 g
Egg Yolks
60 g
Cake Flour
30 g
Matcha Powder
30 g
Egg White
150 g
75 g
Matcha Whipped Cream
White Chocolate
135 g
22 g
Fresh Cream
60 g
Matcha Powder
8 g

How to cook

Prepare the chocolate mix

  • Double boil white chocolate and cream over hot water.
  • Whip unsalted butter till smooth, add sugar and mix to incorporate air.
  • Add egg yolks one at a time. Reserve egg whites for later use.
  • When the temperature of white chocolate and cream mixture has cooled down and is below 40 degrees, add the mixture to the unsalted butter.
  • Make the meringue by whipping egg whites. Portion out granulated sugar and add it three times within the meringue at different phases. Beat the meringue till soft peak.
  • Add sifted flour and matcha powder to the white chocolate mixture . Mix thoroughly.
  • Add 1/3 of the meringue to the white chocolate mixture and mix it with a whipper.
  • Add remaining meringue. Gently mix.
  • Pour the batter into the mold. Place the cake mold into a larger mold/baking dish, pour hot water (1cm) to the larger mold/baking dish.

Start baking

  • Bake at 160 degrees for 35 minutes, remove from the water bath and bake for another 10 minutes.
  • Let cake cool without removing the mold.

Whipped cream mix with matcha

  • Double boil white chocolate and butter.
  • Sift in matcha powder to white chocolate mixture and mix gently. Set aside.
  • Whipped fresh cream till stiff peak.
  • Incorporate 1/3 of white chocolate mixture to whipped fresh cream.
  • Add remaining white chocolate mixture to whipped fresh cream and stir gently.
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