Saturday, October 3, 2015

Matcha (Green Tea) Dark Chocolate Chip Cake

Hello friends. It's me again. Back with another recipe.

This time I'm bringing you a Japanese-inspired desert. Friday Nate and I had a sushi date night. He picked up the sushi. I was in charge of the side and a dessert. Corny as I am, I had to make all of it match to the sushi.

I ended up making a kale and seaweed salad as the side. It was very good. And very healthy. I had considered for a moment just picking up a seaweed salad from the sushi section at Publix. But those pre-made versions usually have so much sodium. At least I could control that if I made it myself. Plus this dish added kale! My favorite super green! Shh...don't tell spinach I said that. Recipe here, if you're interested.

So that brings me to desert. I was trying to figure out something that would keep with the Japanese theme we had going on tonight. And then it hit me. Matcha! I already had some in my pantry!

What is matcha? Well I'm glad you asked. Matcha is essentially very finely ground green tea. It is a tea that is grown and processed in a special way. And it has many health benefits. Japanese tea ceremonies involve the preparation and consumption of matcha. But I don't consider myself an expert on that. I use it for the healthy perks.

Matcha can also be used in a variety of dishes, including deserts. So, I figured, why not a matcha cake? And obviously I had to add dark chocolate to that. I am a chocoholic, after all. The results were divine. Desert for your next sushi night is solved.

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~ Ingredients ~

Serves 2

6 Tbsp. oat flour
1-1/2 tsp. matcha powder
1/4 tsp. salt
1/2 tsp. baking powder
1/4 c. powder stevia
6 Tbsp. unsweetened almond milk
2 Tbsp. coconut oil
1/2 tsp. vanilla extract
1/8 tsp. almond extract
4 Tbsp. baking dark chocolate, chopped

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~ Directions ~

Preheat oven to 350°. Grease two small ramekins. Be sure to grease well. Otherwise the cakes will stick and fall apart when you try to remove them after baking.

In a small bowl, combine the oat flour, matcha powder, salt, baking powder and stevia. Add the coconut oil, vanilla extract, almond extract and almond milk, and stir until it forms a batter. Spoon half of the batter between the two ramekins. Spoon 2 Tbsp. of the chopped dark chocolate into each of the ramekins into the middle of the batter. Then top with the remaining matcha batter.

Bake for 13-15 minutes, or until fork inserted into the cakes come out clean. Remove from oven and let cool about 10 minutes. Gently run a knife around the edge of the cakes to loosen them from the side of the ramekins. Flip the ramekins and move the cakes to a plate.



I had some dark chocolate left, so I melted it and drizzled on top of each cake. It was delish! Definitely do this if you have chocolate left.



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