Whirlwind Chocolate Pound Cake

Name: Whirlwind Chocolate Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g Unsalted butter; 40g Powdered sugar; 30g yolk; 43g Low-gluten flour; 40g Almond powder; 65g dark chocolate; 80g protein; 40g Caster sugar; a little Icing sugar for decoration; a little Decorated sugar granules; a little Yogurt

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The recipe for the chocolate pound cake made by Shanjin is used. The amount is half of the original recipe. The sweetness is just right. You can make 2-3 learn-to-cook mini whirlwind non-stick hollow cake molds. In the original recipe, 30 grams of milk chocolate and 60 grams of sweet chocolate were mixed before being put into the oven, which is omitted here. The Huafu double-layer non-stick coating of the learn kitchen cyclone mold has obvious non-stick effect, no pressure on demolding, complete and beautiful shape of the finished product, and a necessary concave shape. The surface is poured with a little yogurt, decorated with strawberries and colored sugar, which is very suitable for the Christmas atmosphere. "

Whirlwind Chocolate Pound Cake

1. Prepare all kinds of ingredients, mix almond flour and low flour, sift and set aside. Preheat the oven to 170 degrees for 10 minutes

2. Spread evenly with a little butter (outside the portion) in the non-stick hollow mold

3. Unsalted yellow is softened at room temperature, beat with an electric whisk at low speed until smooth, add in powdered sugar and beat well

4. Add the egg yolks in portions and beat until fully incorporated

5. Melt the dark chocolate in water, cool to about 40 degrees, add and mix well

6. Add the fine sugar to the egg whites three times and beat with an electric whisk

7. Send to a state between wet foaming and dry foaming

8. Take 1/3 of the egg white and add the egg yolk paste, cut and mix evenly with a spatula, sieve into the powder, stir and mix well

9. Add the remaining 2/3 of the meringue, cut and mix evenly, squeeze it into a 4-inch non-stick cyclone mold, and smooth the surface. It can also be filled seven to eight, and it will fill up the mold after expansion