Flourless Chocolate Cake with Green Tea (Matcha) Cream Cheese Icing

Flourless chocolate cake is no stranger to the world of delicious. It's a gluten-free dessert, which is all the rage in grocery stores and bakeries. What's the big fuss about gluten? Gluten is a natural protein found in wheat products (like flour). A limited intake for certain consumers has proven to have health benefits. Note: for certain consumers. Don't go crazy and start cutting it out!


Aside from the potential health benefits, flourless chocolate cake is nothing short of amazing. I've made it before and was in awe at the rich chocolate flavor. It's almost like a fluffy brown... the texture is hard to explain. Maybe spongy is the best description? Blame it on the 6 eggs that go into this bad boy!

Bottom line: rich chocolate flavor. That being said- buy some quality cocoa.

And don't mind the crackly, soft texture. That's perfectly normal. 

Generally, I don't repeat recipes unless they're really that popular like the Monkey Bread. I can't eat an entire cake by myself! And the boy's sweet tooth is geared towards icecream and oreos. Then I saw three (well four) words that sold me entirely on making another flourless chocolate cake:

"Green tea (matcha) frosting." On a chocolate cake? Say what now? Okay- maybe not the most radical idea ever but "green tea" is an automatic win.  

The frosting alone is crack. It's a cream cheese base- always a good sign- with the usual powdered sugar. Add a little bit of matcha powder and it becomes something else entirely. Add as much as you want, taste it as it's incorporated. 

The beauty of the matcha is it tune down the sweetness of the cream cheese. I was expecting to be overwhelmed with heavy flavors but that was not the case. Between the texture of the cake and green tea in the frosting... I was having some self control issues.

Note, it's not the easiest thing in the world to frost a flourless cake because the surface is to soft. The frosting was barely clinging on so i stuck with outer ridges. Next time I do this, I'm going to simply pipe lines across it. No need to make it fancy. 

Just eat it fancy. After work. When you're burnt out and wanna bask in soothing candle light, mellow out to some chill music.

Flourless Chocolate Cake with Green Tea (Matcha) Cream Cheese Icing

from Raspberri Cupcakes (adapted from Martha's Flourless Chocolate Cake)

serves 8-10

85g (6 tbsp) unsalted butter, plus more for greasing pan
225 (8 ounces) semi-sweet chocolate, finely chopped (I used 50% cocoa chocolate)
6 large eggs, separated
1/2 cup granulated or caster sugar

For the icing (feel free to double these amounts to get a nice thick layer of icing):

125g cream cheese (can use light cream cheese)
1 1/2 cups icing sugar, sifted
1 tsp matcha (green tea) powder

Preheat the oven to 135°C (275°F) degrees with the rack in the center. Butter the bottom and sides of a 20-22cm springform pan (I also lined the bottom with baking paper, so I could transfer the cake to a different base after baking).

Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks. In a large mixing bowl, beat egg whites until soft peaks form using an electric mixer with a whisk attachment. Gradually add sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites. Make sure there are no visible clumps of eggwhite remaining in the mixture. Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan.

Prepare the cream cheese icing; remove cream cheese from fridge 30 mins before starting. Beat cream cheese and sifted icing sugar together with an electric mixer until smooth. Add matcha powder and beat until combined. You can adjust the amount of matcha to your own taste. Gently spread over the top of cooled cake using a spatula and serve at room temperature. Can be stored in an airtight container in the fridge for several days, but it will get eaten up a lot faster than that!