matcha Gateau au Chocolat 

White chocolate 200 g
matcha powder 14 g
15g cake flour
Room Temperature Temperature Eggs
fresh cream 100 g
(I didn't add sugar / but you can make it sweeter by adding 10g of sugar)
Preheat the oven to 190℃
Wipe the bowl (Bowl to melt chocolate)
(Mold : 7.5cm x 15.5cm x 6.5cm)
1. Melt the white chocolate in a double boiler (water temperature 60~70℃/140~158℉)
2. Divide the eggs into 2 batches and mix well with a whisk (mix so that no bubbles are formed)
-If you add sugar, add it at this step
3. Put the matcha powder and cake flour through a sieve and mix.
4. Add fresh cream and mix
5. Bake in an oven at 170℃/338℉ for 20~22 minutes
6. After cooling at room temperature or in the refrigerator, take it out (Room temperature: like creamy lava cake / Refrigerator: dense )