Green Tea Crunch Cake

Fun & delicious Green Tea notes accent this wonderful chocolate crunch cake!

5

Recipe

Adjust Servings

Yield
2" x 2" pieces
Recipe CategoriesDesserts

Ingredients

Nut Crunch Crust

1Cupchocolate hazelnut paste (Nutella)
4Ouncedark chocolate, chopped
1⁄4Cupmacadamia nuts, toasted and finely chopped
1CupRice Crispies
1⁄2Teaspooncinnamon

Green Tea Custard

1Package(envelope) unflavored gelatin
2Cupheavy cream
2Tablespoonmatcha aiya green tea powder
1⁄4Cupsugar
3eachegg yolks
6Ouncewhite chocolate, chopped

Instructions

Nut Crunch Crust

  1. Line an 8” x 8” pan with wax paper.
  2. Over low heat (or in microwave) melt hazelnut paste and dark chocolate. Stir until smooth.
  3. Add nuts, Rice Crispies and cinnamon; stir until combined.
  4. Spread in prepared pan. Refrigerate until cool (about one hour).

Green Tea Custard

  1. Soak gelatin in cold water, following package directions.
  2. Bring cream and tea to a boil and simmer for 2 minutes.
  3. Place sugar and yolks in double boiler and whisk continuously until mixture is thick.
  4. Add one fourth of the cream/tea mixture slowly to egg/sugar mixture, whisking continuously. Repeat three times until all cream/tea mixture is added.
  5. Simmer over double boiler for three minutes.
  6. Remove from heat and stir in white chocolate and softened gelatin.
  7. Strain mixture into a food processor when chocolate is melted.
  8. Process for one minute, or until smooth.
  9. Pour over crunch bottom and freeze until firm (2-3 hours).
  10. To serve, turn cake out onto a cutting board and slice.
  11. Garnish with fresh fruit. Allow to sit at room temperature for 10-15 minutes before serving.

Notes

2 Tbsp. of matcha aiya green tea powder may be substituted for 4 Tbsp. loose Japanese green tea plus 1 drop of green food coloring

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