I made this cake last month for some friends who came over. I wanted to make a slightly different flourless chocolate cake, so I added an amaranth crust and some matcha icing sugar. I really love the combination of matcha with chocolate. If you also like this combination, maybe you want to check out my matcha brownie sticks, chocolate matcha popcorn or my matcha alfajores filled with fudge.
This recipe is for a 21cm cake mold.
For the crust:
2 cups of puffed amaranth
3 tablespoons of icing sugar
3 tablespoons of melted butter
1 teaspoon of vanilla essence
For the cake:
230gr of dark chocolate, chopped
6 tablespoons of butter
6 eggs, whites separated from the yolk
½ cup of sugar
1 tablespoon of vanilla essence
For the matcha icing:
4 tablespoons of icing sugar
1 tablespoon of matcha
Preheat the oven to 135C/275F and line the bottom of the cake mold with parchment paper.
Mix all of the ingredients for the crust in a bowl. Then spread it over the bottom of the cake mold, pressing firmly. Set aside.
Melt the chocolate with the butter in the microwave for 30 second intervals at a time. Stirring in between, until it has completely melted. Set aside to cool down a bit. Then whisk in the egg yolks and the vanilla.
In another bowl, whisk the egg whites until soft peaks form, slowly adding the sugar. Add about 1/3 of the egg whites into the chocolate mixture. Mix well to loosen it. Then gently fold in the remaining egg whites. Carefully pour the batter over the crust. Bake for 45 to 50 minutes until the cake starts to pull from the edges.
Let the cake cool down completely before removing it from the mold. Don’t worry about the cracks on the top, the icing sugar will cover that. Then sift the icing sugar with the matcha. Sift the matcha icing over the cake.