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Matcha White Chocolate Mousse Cake Recipe - 4k video

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Rating: 4.0; Vote: 1

Matcha White Chocolate Mousse Cake - A flourless chocolate cake followed by a layer of white chocolate mousse and topped with a white chocolate and matcha mousse is not only appealing to the eye but it also has a great texture and an amazing flavor combination. Ingredients Makes about 8-10 servings Flourless Chocolate Cake 5 tbsp (70g) butter 3. 5 oz (100g) semisweet chocolate 2 eggs, separated 1/3 cup (70g) sugar 1 tbsp (8g) unsweetened cocoa powder 1/4 tsp (1g) of salt For Mousse 10 oz (300g) white chocolate, cut in small pieces 1 cup (240g) whipping cream 14 oz (400g) whipping cream (35% fat, chilled, divided in two 1 tbsp (10g) gelatin powder 1/4 cup (60ml) cold water 2 tbsp (12g) matcha powder 2 tbsp (30 ml) hot water 1. Prepare flourless chocolate cake. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180C (350F. 2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well. Stir in cocoa powder and salt. 3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture. 4. Pour batter into prepared pan and bake for 20-22 minutes. Let it cool completely in the pan over a cooling rack. 5. Prepare the two layers of mousse. In a heat proof bowl add the white chocolate and 1 cup (240g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Divide the mixture in two. 6. Dissolve matcha powder in hot water and add to half of white chocolate mixture. Let both chocolate mixtures cool completely at room temperature. 7. Whip 7oz (200g) chilled whipping cream until stiff peaks form. Add white melted chocolate mixture and mix until well combined. 8. Pour the mousse over the flourless chocolate cake. Refrigerate for about 20 minutes. 9. Whip the remaining 7oz (200g) chilled whipping cream until stiff peaks form. Add matcha chocolate mixture and mix until well combined. 10. Pour matcha mousse over the white chocolate mousse. Refrigerate for 4-6 hours to set or overnight. 11. Before serving dust the top with matcha powder and decorate with white chocolate decorations if desired. Enjoy
Date: 2019-07-03

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Comments and reviews: 10

tlicious121
Hi. I've been dying to try this recipe as I am on a ketogenic diet. Since this is so high in fats and contains no flour or grains, it was easy to keto-ize. I used a home-made white chocolate sweetened with Erythritol. However, the biggest problem I had is that the second white chocolate mixture which contained half the gelatin started setting a bit while the other two layers were in the fridge. Wished I had divided the gelatin in two and waited to add half to the second white chocolate batch. I ended up re-heated the white chocolate and gelatin again before adding it to the cream, but the whole thing took me longer than I'd planned because then I had to let it cool again. Did you experience that? Anyway, I can't wait to dig into this The tastes I had while preparing were yummy.
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Cao Anni
I made it quite successfully. ThksHowever, because there was a lot of chocolate, so the cake is sweeter than I expected it to be. Thus, my personal advice is that you use the kind of chocolate that has low amount of sugar. Moreover, the bottom part of this cake was super jummy, I wonder should I double the amount of this part.
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Joseph George
Beautiful video. Thank you for sharing such an amazing recipe & soothing treat for our eyes. How many cameras do you use in shooting your videos? Which are your cameras? I hope you reply. Thank you for your reply in advance: ) Lots of Love Joseph
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Sera Ali
Hi home cooking adventure I really love your cooking you are natural and great and so nice I really tray so many cooks from you and it was so cool and tasty and I we'll tray this cake and I am sure than it well be great I love your works good look
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nirna1986
Good quality Japanese macha (which is also quite expensive) is very bitter. If you sprinkle this at the end in the way you showed, it will result into an unpleasant bitter taste.
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Daisy Joseph
Looks Yummy and delicious. What software do you use to edit the videos? It looks amazing. Great quality for your every videosHope you will reply. Thank you in advance: )
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Adil Adu
ella you are a great chef and this cake look so beautiful all the best waiting for more tasty video a bigg hug from indian. , kerala
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Joyce Li
Lovely recipe I'm planning to try this but is there any way to make it less sweet by reducing the amount of white chocolate?
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Reetha Thomas
Ur videos n receipes are wonderful. keep watching again. therefore I request you if you could share date cake receipes
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WAFFLE DUDE
am i the only one who watches them and not make them? its so satisfying but im so lazy to make it; -; #LAZY
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