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TN&M in the Kitchen: Giorgia’s Magic Matcha Chocolate Cake

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Giorgia’s Magic Matcha Chocolate Cake

Serves 10 - Cook in 1 hour  


- 350ml milk

- 3 eggs, separated

- 50g granulated sugar    

- 70g butter, melted

- 120g white chocolate plus extra for topping  

- 8g green matcha tea

- Salt 


Step 1

Preheat the oven to 150 degrees Celsius (°C). Grease a 10-inch round baking pan with butter and flour. Melt the white chocolate in either the microwave or bagnomaria. Place egg yolks and sugar in a bowl and beat until thick and creamy. Continue to mix adding melted butter, white chocolate, flour, green matcha tea and a pinch of salt. Lastly, slowly mix in the milk.

Step 2

Place the egg whites (at room temperature) in a bowl and begin to whisk until stiff peaks form; you can either use a hand whisk or electric mixer. Using a spatula gently fold the stiff egg whites in the batter and transfer into the prepared baking pan. Bake for 30-35 minutes until the cake doesn't jiggle when you gently shake the pan.  

Step 3

Leave the cake to cool for 10 minutes then remove and transfer to a wire rack. Cool completely before cutting in squares. (N.B. Here you will see the magic as one single batter will reveal two consistencies). Before serving, top with melted white chocolate or a touch of powdered sugar. Buon Appetito!

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