Indulge in the elegance and simplicity of this mini chocolate and matcha cake, crafted meticulously for those who cherish the delightful combination of rich cocoa and the distinct, earthy notes of matcha. This sugar-free creation doesn't just promise an exquisite taste experience but also ensures a healthier alternative to satisfy your dessert cravings.
Why You'll Love This:
- Sugar-Free Indulgence: Sweetened naturally to ensure you enjoy every bite without the guilt.
- Unique Flavor Combination: The earthiness of matcha coupled with the depth of chocolate offers a unique, tantalizing taste.
- Perfect Texture: The cake features layers of fluffy sponge and creamy mousse, topped with a luscious matcha-chocolate ganache for the ultimate mouthfeel.
Perfect Occasion:
This mini cake is ideal for sophisticated dessert tables, tea parties, or as a special treat for your loved ones on any occasion. It's also a fantastic choice for those seeking a guilt-free dessert option during festive celebrations or intimate gatherings.
Decoration Tips:
- Fruit Garnish: Top with fresh raspberries or strawberries for a splash of color and a fruity contrast to the rich chocolate and matcha flavors.
- Elegant Sides: Dress the sides with ladyfinger biscuits for an added touch of elegance and texture.
- Edible Flowers: Adorn with edible flowers for a stunning, Instagram-worthy presentation.
For the Base:
- 2 eggs
- 1 cup of mixed flour (half rice flour, half oat flour)
- 1/2 teaspoon of baking powder
- 1/3 cup of sparkling water
- 1 teaspoon of cocoa powder
- Natural syrup (to taste)
For the Mousse Layer:
- 1 pound of soft cottage cheese
- 3 teaspoons of cocoa powder
- 10 grams of gelatin
- Natural syrup (to taste)
For the Ganache:
- 2.5 ounces of matcha-infused chocolate (sugar-free)
- 1/3 cup of cream
Instructions:
- Separate the egg whites from the yolks. Beat the whites until stiff peaks form and the yolks until they lighten in color.
- Mix the yolks with sparkling water, then gradually add the mixed flour, sweetener, and combine well.
- Incorporate the baking powder and cocoa, mix to a uniform consistency, then gently fold in the egg whites.
- Line a cake mold bottom with parchment paper. Bake for 40 minutes at 350°F (180°C).
- Let the sponge cool, then slice it horizontally into two layers.
- Dissolve the gelatin in a small amount of boiling water. Blend with strawberries (or your chosen fruit) until smooth. Add the sweetener and cottage cheese, mix well.
- Line the mold with plastic wrap, pour in the mixture, and chill in the fridge for a few hours to set.
- Place one sponge layer on the set mousse, cover with a plate, invert, then remove the plastic. Top with the second sponge layer.
- Heat the cream to a boil, dissolve the matcha chocolate in it, cool slightly, then pour over the mousse. Chill for a few hours until set.
- Garnish with fresh raspberries and ladyfinger biscuits on the sides.
Enjoy this mini chocolate and matcha cake as a sublime, sugar-free delight that combines healthiness with heavenly taste!