Chinese Food
Chocolate pound cake
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The simple chocolate pound cake. After meeting the chocolate drenched noodles....
Cooking ingredients
Cooking Steps
Step1:Do not omit baking powder. If there is no sea salt, do not put it. Eggs should be kept at room temperature.
Step2:1. Soften the butter at room temperature. Beat it with an eggbeater until slightly white.
Step3:2 break up the eggs. Add them to the butter several times. Every time, it's full. Add another one.
Step4:Cocoa powder. Low powder. Baking powder. Mix beforehand.
Step5:Sift the pre mixed powder into the butter. Stir to make it mixed evenly.
Step6:Add sea salt. Stir simply.
Step7:Oven 170 degrees 40 minutes. Out of the oven immediately demoulding. Except for the bottom. Attention. It's the bottom. It's the one that doesn't crack. Brush a small amount of Jundu orange wine. Wrap the preservative film in a cool place. If you don't drench the surface, leave it for 2 to 3 days to taste the best.
Step8:Flatten the top of the pound cake, which is naturally cracked. We use the bottom.
Step9:Dark chocolate and Jundu orange wine. Melt in water.
Step10:Spread it on the cake while it's hot. Trowe
Step11:After daubing, refrigerate for 30 minutes.
Step12:Cut a piece of oilpaper. The size can be just in the middle of the cake. It leaks out four sides. Sift the cocoa powder.
Step13:Decorate the cake. Put it in a fresh box and seal it.
Cooking tips:1. The butter should be softened sufficiently. 2. The eggs should be at room temperature. 3. You can replace the same amount of low powder with a proper amount of almond powder. The taste is better. The proportion should not be too large. 4. There is no Jundu orange wine. You can use coconut oil instead of cooking.
