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The ingredients needed to cook Matcha Kladdkaka:
- Use 1 Slice Stale Bread,
- Take Unsalted Butter, 150g + More For Greasing
- Prepare High Quality White Chocolate Preferably Valrhona or Callebaut At Least 30%, 150g
- Get Matcha Powder Preferably Nature Superfoods, 10g + More For Garnishing
- Get 2 TBSP Yuzu Sake / Limoncello,
- Take Fresh Yuzu / Lemon Zest, 1 Yuzu / Lemon
- Get 2 Eggs,
- Provide 75 g Demerara Sugar,
- Provide 75 g Light Muscavado Sugar,
- Provide 150 g Low Protein (10g) All Purpose Flour,
- Provide 1/2 TSP Sea Salt,
- You need Icing Sugar, For Dusting
Steps to make Matcha Kladdkaka:
- 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 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.
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