Updated: Sep 7, 2020
My youngest daughter is obsessed with matcha. I love matcha too. But not on her level of obsessiveness tho. After I made Kladdkaka, I somehow knew she will request a matcha version. So, I just followed the previous Kladdkaka recipe replacing dark chocolate with white chocolate and added matcha powder. To my disappointment, it doesn't turn out as I expected.
My 1st mistake is assuming white chocolate reacts the same as dark chocolate would. As soon as I mix in the butter, the chocolate starts to seize and splits. In order to salvage the chocolate mixture, I added more butter. My 2nd mistake is expecting the cake batter to work the same during the final baking process. It doesn't. The end result is a gummy gooey texture with an unpleasant after taste.
After doing some research online and realizing my mistakes, I decided to give it one more shot. To my surprise, it worked on my 1st retry! I adjusted the amount of flour, use a bigger cake pan and incorporated a different technique in combining butter and white chocolate together. The end result is almost the same brownies texture as my previous Kladdkaka. Dense, fudgy and moist with layers of aftertaste. Yes, I am still using the breadcrumbs tactics to add a bit of crispiness to the cake. If you are a matcha lover, you really need to give this recipe a try.
(Make one 8 inch square cake or one 9 inch round cake)
Stale Bread, 1 Slice
Unsalted Butter, 150g + More For Greasing
High Quality White Chocolate Preferably Valrhona or Callebaut At Least 30%, 150g
Matcha Powder Preferably Nature Superfoods, 10g + More For Garnishing
Demerara Sugar, 75g
Light Muscavado Sugar, 75g
Low Protein (10g) All Purpose Flour, 150g
Sea Salt, 1/2 TSP
Fresh Yuzu / Lemon Zest, 1 Yuzu / Lemon
Yuzu Sake / Limoncello, 2 TBSP
Icing Sugar, For Dusting
8" Square Cake Pan / 9" Round Spring Form Cake Pan
Cast Iron Skillet / Pan
Preheat oven to 200 degree celsius or 400 fahrenheit.
Slice stale bread into small squares.
Transfer onto a baking tray lined with parchment paper.
Wack into the oven and toast until browned.
Remove from oven and transfer into a food processor.
Blitz until bread crumbs form and set aside.
Turn the oven down to 175 degree celsius or 350 fahrenheit.
Grease the cake pan with butter.
Lay parchment paper overhanging from the cake pan if using a square cake pan.
If using a round cake pan, lay a piece of parchment at the bottom.
Brush the paper with butter as well.
Add bread crumbs into the cake pan.
Swirl to coat every nooks and cranny with bread crumbs.
Tap out any excess.
Set aside until ready to use.
Melt butter in a skillet over medium heat.
Once the butter has melted, remove from heat and add in the white chocolate.
Mix to combine well and until the chocolate has melted.
Sieve in the matcha powder.
Stir to combine well, making sure no lumps.
In a large mixing bowl, add eggs and sugar.
Using a hand mixer, whip until tripled in volume.
Fold in the chocolate mixture in portions.
Once the chocolate mixture has fully incorporated, fold in the flour in 1/3 portions.
Once the flour has fully incorporated, add in salt, yuzu zest and yuzu sake.
Give it a final fold and transfer it into the prepared cake pan.
Wack into the oven and bake for 20 to 25 mins. Do not bake longer than 25 mins.
The center should be still soft and molten.
Set aside to cool down completely.
As it cools, the sides will pull away from the cake pan.
Dust some icing sugar and matcha powder over the top.
Unmold, slice and serve at room temperature or chilled.
I prefer mine at room temperature.
Here's the recipe video: