1. Baking powder cannot be omitted, and sea salt can be left on if not available.
2. The butter is softened at room temperature and beaten with a whisk until slightly whitish.
3. Beat the eggs and add them to the butter in portions. Fully scored every time, and then add the next time.
4. Cocoa powder, low powder, baking powder, mixed beforehand.
5. Sift the pre-mixed powder into the butter. Stir well.
6. Add sea salt and stir briefly.
7. ACA-ATO-E43A oven 170 degrees for 40 minutes, demould immediately after the oven, except for the bottom, pay attention! Is the bottom. It's the side that doesn't crack. Brush a small amount of Cointreau, wrap it in plastic wrap and leave it in a cool place. It tastes best if it is not glazed and left for 2 to 3 days.
8. Smooth the top of the pound cake, which is the naturally cracked part. We use the bottom.
9. Dark chocolate with Cointreau orange wine, melt in water.
10. Spread on the cake while it is hot. Smooth out
11. After application, put it in the refrigerator and freeze for 30 minutes.
12. Cut a piece of oiled paper, the size is just right in the middle of the cake, leaking out on all sides. Sift the cocoa powder.
13. The decorated cake, put it in the fresh-keeping box and keep it sealed.
Tips:1. Fully soften the butter
2. Eggs should be at room temperature
3. You can replace the same amount of low flour with an appropriate amount of almond flour, which tastes better. The ratio should not be too large.
4. Coconut oil can be used instead of Cointreau Orange Wine.
