Chinese Food
Chocolate pound cake
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Cooking ingredients
Cooking Steps
Step1:Melt the dark chocolate in a non stick milk pan over hot water.
Step2:Soften the butter at room temperature and beat until the color is slightly lighter.
Step3:Add sugar powder and continue to stir until the volume is slightly larger.
Step4:Add the egg liquid in several times and stir evenly. Do not separate the oil and water.
Step5:Sift in cocoa powder, baking powder and low powder. Pour in dark chocolate.
Step6:Stir evenly without dry powder. Do not over stir.
Step7:Pour the batter into the mold. The batter can be high, medium and low on both sides. It can make the cake expand better and crack
Step8:Preheat the oven at 17 degrees. Bake the middle and lower layers for 40 minutes. Bake for more than 10 minutes. If the cracks are not ideal, take out the cake. Quickly cut a knife in the middle and put it back in the oven to continue baking. Time to take ou
Step9:Add a little rum after boiling the sugar and water for the surface sugar water. Brush evenly on the surface of the cake. Let the sugar water permeate into the cake. Put it in the fresh-keeping bag after cooling. Put it in the refrigerator for two days, and the taste will be better.
Cooking tips:Tips - 1 add the butter to the egg mixture in several times and beat it evenly before adding another time. If some oil and water are separated, refrigerate it for a while and then take it out and beat it. It's better to use electric egg beater. 2. After the cake is out of the oven, it must be smeared with sugar water when it's hot. It can be permeated. This is the amount of a small cake. There are skills in making delicious dishes.
