Matcha White Chocolate Mousse Cake - A flourless chocolate cake followed by a layer of white chocolate mousse and topped with a white chocolate and matcha mousse is not only appealing to the eye but it also has a great texture and an amazing flavor combination.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/matcha-white-chocolate-mousse-cake

Ingredients
Makes about 8-10 servings

Flourless Chocolate Cake
5 tbsp (70g) butter
3.5 oz (100g) semisweet chocolate
2 eggs, separated
1/3 cup (70g) sugar
1 tbsp (8g) unsweetened cocoa powder
1/4 tsp (1g) of salt

For Mousse
10 oz (300g) white chocolate, cut in small pieces
1 cup (240g) whipping cream
14 oz (400g) whipping cream (35% fat), chilled, divided in two 1 tbsp (10g) gelatin powder
1/4 cup (60ml) cold water
2 tbsp (12g) matcha powder
2 tbsp (30 ml) hot water

1. Prepare flourless chocolate cake. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).

2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well. Stir in cocoa powder and salt.

3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.

4. Pour batter into prepared pan and bake for 20-22 minutes. Let it cool completely in the pan over a cooling rack.
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