Source: Kyotofu, New York City
Yield: Makes 12 small cakes
Dark chocolate 200 g.
Butter 150 g.
All-purpose flour 40 g.
Confectioner’s sugar 160 g. plus additional as needed
Macha tea powder, divided use 20 g.
Cocoa powder 13 g.
Eggs 3
Soy milk 1 cup
Over double boiler, melt chocolate with butter. Remove from heat.
Sift together confectioners sugar, flour, half of match and cocoa. Slowly whisk into chocolate mixture. Continually whisking, add eggs, one at a time. Add soy milk; mix well.
Spray small molds with nonstick spray or use cupcake liners. Fill molds. Bake at 350F until set 11 to 15 minutes. Cool slightly.
Sift together remaining matcha powder with confectioners sugar. Sift over top; serve warm.