Cooking Steps

1. 

   Step1:1. Butter softened at room temperature (press your finger to press a fingerprint) sugar until it is white and bi

2. 

   Step2:2. After adding eggs, continue to whisk them to the state of complete mixing. Be careful not to separate water and oil (that is, tofu dregs

3. 

   Step3:3. Add cocoa powder and black coffee powder (Nespresso black coffee powder, or use ground pure coffee powder directly. Do not use the mixed 1 + 2 coffee powder). Mix well with egg beater at low speed

4. 

   Step4:4. Sift in low gluten flour and baking powde

5. 

   Step5:5. Turn over with a scraper until the dry powder disappears. Be careful not to over mix. Otherwise, it will make the batter firm and affect the expansion and growth of pound cake. The final result is the basic batter

6. 

   Step6:6. Mix the materials of the cocoa paste to completely melt the cocoa powde

7. 

   Step7:7. Add 30g of basic batter and mix well, then put it into the flower mounting bag for standb

8. 

   Step8:8. Bake walnuts in the oven at 180 ℃ for about 5 minutes in advance. The skin of walnuts is golden. Take them out and cut them into pieces, then add the basic batter. Mix them evenly, and then put them into the mounting bag for standby (reserve several relatively complete walnuts for surface decoration

9. 

   Step9:9. Squeeze a layer of pound cake batter first, and then squeeze all the cocoa paste on the batte

10. 

    Step10:10. After the remaining batter is all squeezed into the mold, use a scraper to sort the batter into a concave shape with low middle and high sides.

11. 

    Step11:11. Put it into the preheated oven. Bake it at 180 ℃ for 10 minutes, then take it out and cut a crack in the middle with a knife. Put it into the oven again and bake it at 160 ℃ for 30 minutes

12. 

    Step12:12. Release from the furnace and cool down. Learn to cook this pound cake mold anti stick very good. Do not need to do in advance oil anti stick.

13. 

    Step13:13. Melt the cocoa butter chocolate coins in hot water (the water temperature should not exceed 50 ℃), then add the chocolate chips and mix well. Let it cool down for a whil

14. 

    Step14:14. Put the cool pound cake into the freezer and freeze it for 5 minutes, then take it out. Pour the sauce evenly on the surface and side of the pound cake. After the excess sauce drips naturally, it will be refrigerated. After the chocolate solidifies and sets.

15. 

    Step15:15. The inside of the newly made pound cake will be a little dry. It is recommended to wrap the chocolate surface in a fresh-keeping bag and put it into the refrigerator for 23 days after the surface solidifies.