WHITE CHOCOLATE MATCHA MOUSSE CAKE


Prep Time: 1H10 Cooking Time: 0H35 Serves: 12
I could hear my El Blanco white chocolate cheering when I came back from Tokyo with lots of matcha. This is quite simply a match made in heaven.
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Ingredients

White chocolate and Matcha Cloud Forest cake

250g white chocolate

150g unsalted butter

20g matcha in a ½ teaspoon hot water

75g raw cane sugar

6 eggs

100g ground almonds

 

White chocolate mousse

150g Willie’s Cacao El Blanco white chocolate

250g double cream

3 eggs

 

Matcha mousse

150g Willie’s Cacao El Blanco white chocolate

250g double cream

3 eggs

20g matcha for the mousse and 10g to decorate

1 tablespoon of hot water

Equipment

Equipment: 25cm springform cake tin and baking paper

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Method

Method To make the White chocolate and Matcha Cloud Forest cake

  • Preheat the oven to 170°C. Lightly grease, then line the base and sides of the cake tin with baking paper so it comes right up to the top of the tin
  • Beat the eggs with the sugar until doubled in size.
  • Melt the chocolate in a bowl over hot water, stirring constantly and making sure the bowl does not touch the water and does not get too hot.
  • When the chocolate is melted add the butter and stir until melted
  • Carefully fold in the ground almonds until evenly mixed through
  • Gently fold half the egg mixture into the chocolate, then fold in the other half.
  • Tip the mixture into the prepared cake tin up to about 2 cm deep
  • Bake in the preheated oven for 35 minutes, or until slightly risen and a skewer inserted into the centre comes out clean.
  • Remove from the oven and leave in the tin, on a wire rack, to cool.

To make the White chocolate Mousse

  • Melt the chocolate in a bowl over hot water, stirring constantly and making sure the bowl does not touch the water and does not get too hot. Set aside to cool a little while you beat the cream.
  • Lightly beat the cream and fold 2 table spoons of it into the chocolate to loosen it.
  • Beat the egg yolks until pale in colour then fold them into the chocolate, followed by the rest of the cream.
  • Beat the egg whites so they form soft peaks, then fold these into the rest of the mixture
  • Put the whole mixture on top of the cooled cake so it is about 2 cm deep, then put it in the fridge to set for about half an hour.

To make the Matcha  Mousse

  • Melt the chocolate in a bowl over hot water, stirring constantly and making sure the bowl does not touch the water and does not get too hot. Set aside to cool a little while you beat the cream.
  • Lightly beat the cream and fold 2 table spoons of it into the chocolate to loosen it.
  • Beat the egg yolks until pale in colour then fold them into the chocolate.
  • Stir 20g of matcha into 1 tablespoon of hot water until it is all dissolved, then fold this into the chocolate followed by the rest of the cream.
  • Beat the egg whites so they form soft peaks, then fold these into the rest of the mixture
  • Check the white chocolate mousse layer is set then put this in on top so it is also about 2 cm deep. Return to the fridge to set for about half an hour.
  • When it is set, and you are ready to serve it, remove from the tin and decorate by sieving matcha powder evenly over the whole of the top to create a beautiful bright green carpet.

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WHITE CHOCOLATE MATCHA MOUSSE CAKE