Ingredients

• 120 g of butter
• 120 g of white chocolate
• 2 tablespoons of matcha*
• 170 g of sugar (preferably fine)
• 3 eggs (room temperature)
• a pinch of sea salt
• 130 g of wheat flour

Preparation

1. Preheat oven to 175°C. Line a small baking sheet measuring 20 cm x 24 cm (or of similar size) with parchment paper.
2. Melt butter over heat in a small pot.
3. Break chocolate into small pieces and place in a bowl. Pour melted butter over it, add matcha, and stir until dissolved.
4. Warm the eggs (for example, in warm water), crack into a clean bowl, add sugar and salt, and beat for about 5-7 minutes until thick and fluffy foam forms.
5. Add the cooled chocolate mixture to the beaten eggs in 3 portions, gently folding with a spoon each time until ingredients are combined.
6. Sift wheat flour into the bowl with the mixture and fold again until uniformly combined.
7. Pour into the form and place in the oven for about 23 minutes. Remove from oven and cool.