Chocolate Walnut Pound Cake
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Soak the walnuts in water for about 20 minutes to get rid of some bitterness.
2. Remove the walnuts and put them in the oven to bake them. Bake directly without preheating the oven, about 8 minutes at 160°. Let cool and chop.
3. After the butter is softened, add fine sugar and beat until the color becomes lighter, the volume becomes larger and fluffy.
4. Add the egg liquid in 4 to 5 times, whipping evenly, adding in small amounts several times, otherwise it will be easy to separate the oil and water. Stir evenly each time and then add the next time.
5. Mix low-gluten flour and cocoa powder and sift into the butter.
6. Stir with a spatula until there is no dry flour, add walnuts and roasted chocolate beans, and stir evenly.
7. Put greased paper in the mold and preheat the oven to 170°.
8. Put the cake batter into the mold and smooth the surface.
9. Put it in the oven, lower level, 170°, bake for about 40 minutes.
Tips:The surface of the freshly baked cake is crispy and the inside is soft. If it is cooled and sealed for 1-2 days before eating, it will taste better.
Do not over-mix the batter, otherwise large cavities will appear in the baked cake.
The roasting time and temperature are appropriately increased or decreased according to the conditions of your own oven.
