3 large eggs (2 oz each)
6 1/3 oz all-purpose flour
2 3/4 oz white chocolate (Valrhona preferred)
4 1/4 oz butter
5 1/4 oz fine sugar
1 pinch of salt
1.5 tsp Matcha tea
1 tsp baking powder

Melt the butter. Place the chocolate in a bowl over a pot of simmering water and let simmer until the chocolate is melted. In the bowl of a stand mixer, place the eggs with the sugar and beat until it is white in color, then remove. Sift the flour with the baking powder and add it to the egg/sugar preparation, mixing manually with a whisk. Then add the salt and butter and mix. Divide the batter in 2/3 and 1/3. Add the melted chocolate to the 2/3 batter and the matcha tea to the 1/3 batter.

Preheat your oven at 350 F. Grease a rectangular cake pan and add half of the chocolate batter. Continue with the matcha tea batter and finish with the other half of the chocolate batter. Take a fork and pass it through the different layers of batter. Cook your cake for 50 mns, or until the blade of a knife comes out dry when inserted in the cake. Remove from the oven and let cool for a few mns before unmolding.

Recipe and photo courtesy of La Tartine Gourmande