Green tea and chocolate cake

Name: Green tea and chocolate cake
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 10
Ingredients: Almond flour 1 cup; Butter soft ½ cup; Eggs at room temperature (about 2 medium) 4 oz; Brown sugar 6 tbsp; Fine salt 0.375 tsp; Fresh liquid cream 6.1 tbsp; Green Tea in leaves 0.2 oz; Rice flour &frac13; cup; Baking powder 0.7 tsp; Dark chocolate 55% 4.25 oz; Fresh liquid cream ½ cup; White chocolate 5.25 oz; Fresh liquid cream 1.875 cups; Green Tea 6 tsp; Gelatin in sheets 0.3 oz; Almonds 0.35 cup; Sugar ¼ cup; Water 0.7 oz

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583

Calories per serving

Energy Kcal 583
Carbohydrates g 35.8
of which sugars g 31.4
Protein g 7.8
Fats g 45.4
of which saturated fat g 22.46
Fiber g 2.5
Cholesterol mg 128
Sodium mg 139

Gluten Free

Difficulty: Very difficult
Prep time: 60 min
Cook time: 30 min
Serving: 10
Cost: High
Note + 2 and a half hours of cooling

PRESENTATION

Oh man, this green tea and chocolate semifreddo cake is something else. It is got a unique twist—like, really stands out—among all the typical desserts you'd find in Italy. Picture this: a three-layer masterpiece. First, there's a soft cake base. Then, you’ve got a smooth chocolate ganache, and topping it all off, a light white chocolate mousse. So here's the thing, the green tea chocolate cake vibe totally rocks, thanks to matcha powder. It gives it this aromatic and kinda bitter kick. Plus, the chocolate's sweetness? For real, it just clicks.

And the topping—wow—those caramelized almonds bring a crispy surprise in every bite. It's anything but ordinary. For sure, it's the kind of dessert you'd find in Northern Italy when someone wants to impress but keep it inviting. The creamy mousse, fudgy ganache, and tender cake contrast in a way that keeps you intrigued from start to finish. Really, it's something special.

Using green tea in Italian sweets isn't brand new. Think plumcake or tart, right? But this matcha chocolate cake is next-level with its layers and flavors. Thing is, the matcha in this matcha cake recipe doesn't overpower everything else. Nope, it just subtly boosts the chocolate while adding an earthy hint. And visually? I gotta say, it's a total stunner on the dessert table. The white chocolate mousse and those golden almonds make it pop. Cutting into it reveals colorful layers—seriously good—that make it a hit at any gathering.

This cake shows how Italian chefs take inspiration from around the world—like Japan—and create something unique while still holding onto local traditions. Every slice? You get a moist texture, a little crunch, and flavors that work so, so well together. Whether you’re into matcha baking or just up for something different, this cake wins people over, one sweet bite at a time. It's the perfect fusion of cultures, offering a delicious journey showcasing both Italian innovation and Japanese flair. So, if you're ready for a dessert adventure, this cake is a must-try. Seriously, it’s got a really good balance of flavors and textures to wow your table.

INGREDIENTS

583

Calories per serving

Ingredients for the base: Almond flour 1 cup (100 g); Butter ½ cup (100 g) - soft; Eggs 4 oz (110 g) - at room temperature (about 2 medium); Brown sugar 6 tbsp (70 g); Fine salt 0.375 tsp (2 g); Fresh liquid cream 6.1 tbsp (90 g); Green Tea 0.2 oz (6 g) - in leaves; Rice flour ⅓ cup (50 g); Baking powder 0.7 tsp (3 g)

for the ganache: Dark chocolate 55% 4.25 oz (120 g); Fresh liquid cream ½ cup (120 g)

for the mousse: White chocolate 5.25 oz (150 g); Fresh liquid cream 1.875 cups (450 g); Green Tea 6 tsp (12 g); Gelatin in sheets 0.3 oz (8 g)

for garnish: Almonds 0.35 cup (50 g); Sugar ¼ cup (50 g); Water 0.7 oz (20 g)

Preparation

How to prepare Green tea and chocolate cake

To make the green tea and chocolate cake, first pour the cream and the tea into a small saucepan 1. Bring to a boil 2, remove from heat, and let it cool slightly. In a bowl, pour the butter and sugar 3.

Work with the electric beaters for a couple of minutes 4. Add the eggs 5 and mix until fully absorbed, obtaining a smooth cream. Add the almond flour 6,

then strain the cream and tea mixture through a sieve 7 and add it to the mixture 8. Work with the beaters until you obtain a smooth batter and add the rice flour and baking powder 9. Work for about a minute.

The mixture should be well combined 10. Line a baking tray with parchment paper and place a 9-inch pastry ring with the edges lined with parchment paper on top. Pour the batter, leveling the surface with a spatula 11. Bake in a preheated static oven at 350°F for 25 minutes. Meanwhile, prepare the ganache. Chop the dark chocolate 12.

Bring the cream to a boil 13 and pour it over the chocolate in two additions 14. Mix well with the spatula until you get a smooth cream 15.

Remove the cake from the oven 16 and after letting it cool for 5 minutes, pour the ganache on top. Spread well over the entire surface to the edges 17. Let it cool completely in the refrigerator for about 1 hour. Now prepare the mousse. Finely chop the white chocolate 18.

Soak the gelatin sheets in cold water 19. Simmer 0.4 cups of cream and the tea in a small saucepan 20 21.

Strain the cream directly onto the chopped white chocolate 22 and stir. Heat 0.4 cups of cream in the saucepan, add the squeezed gelatin 23 and stir to dissolve. Pour the cream with gelatin over the white chocolate 34 and mix to obtain a smooth cream.

Blend the cream with an immersion blender 25. Whip the remaining 1 cup of cream with the beaters 26 and fold it into the mixture 27 gently with a rubber spatula.

You should obtain a smooth and uniform mousse 28. Pour the mousse over the now cold cake 29 and let it rest for at least an hour and a half in the refrigerator 30.

For the decoration: pour the sugar and water into a pan 31 and when the sugar is completely dissolved, add the almonds 32. Stir with a wooden spoon until the water has completely evaporated and the sugar has crystallized 33. Transfer the praline almonds to a container to cool.

Take the now cold cake 34, remove the ring 35 and transfer it to a serving plate. Finally, decorate the green tea and chocolate cake with the praline almonds 36.

Storage

The green tea and chocolate cake keeps in the refrigerator for 3 days. Freezing is not recommended.

Advice

You can substitute green tea with a more robust flavored tea for a more aromatic cake. If you do not have a pastry ring, you can use a springform pan.

For the translation of some texts, artificial intelligence tools may have been used.