|1/2 lb dark sweetened chocolate|
|1/3 lb unsalted butter|
|1 cup unsweetened soymilk|
|1/3 lb 10x powdered sugar|
|3 tbsp flour|
|3 tsp cocoa powder|
|2 tbsp matcha green tea powder|
Over a double boiler, melt chocolate and butter together in a large saucepan.
Sift flour, powdered sugar, and 1 tablespoon of Matcha powder together.
Remove chocolate-butter from heat. Slowly whisk in dry ingredients.
Continually stirring, add 3 eggs, one-by-one. Add soymilk.
Coat mini cake molds with non-stick spray. After batter is completely blended, spoon into molds.
Bake at 350-degrees for 11 minutes. Rotate once halfway through baking time.
Allow to cool slightly. Using a strainer, dust the top of the cakes lightly with the remaining Matcha powder.