Whirlwind Chocolate Pound Cake
Overview
I used the recipe of Osan Susumu's chocolate pound cake. The dosage is half of the original recipe. The sweetness is just right. It can make 2-3 Xuechu mini cyclone non-stick hollow cake molds. In the original recipe, 30 grams of milk chocolate and 60 grams of sweet chocolate are mixed in before putting it in the oven, which is omitted here. The Huafu double-layer non-stick coating of Xuechu Cyclone Mold has obvious non-stick effect, no pressure for demolding, and the shape of the finished product is complete and beautiful, and a concave shape is essential. A little yogurt is poured on the surface and decorated with strawberries and colorful candies, which is very suitable for the Christmas atmosphere.
Tags
Ingredients
Steps
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Prepare various ingredients, mix almond flour and cake flour, sift and set aside. Preheat the oven to 170 degrees for 10 minutes
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Use a little butter (out of the amount) to spread evenly inside the Xuexue Kitchen Whirlpool non-stick hollow mold
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Soften unsalted egg whites at room temperature, beat with an electric mixer at low speed until smooth, add powdered sugar and beat well
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Add egg yolks one at a time and beat until completely combined
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Melt the dark chocolate over water, cool it to about 40 degrees, add in and mix well
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Add the fine sugar to the egg whites in three batches and beat with an electric mixer
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Whip until it's halfway between wet foam and dry foam
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Take 1/3 of the egg white and add it to the egg yolk paste, use a spatula to cut and mix evenly, sift in the powder, stir and mix well
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Add the remaining 2/3 of the meringue, mix evenly, and squeeze into a 4-inch kitchen non-stick cyclone mold, smoothing the surface. You can also fill it 70-80% full, and it will fill the mold after expansion
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Place in the middle rack of the preheated oven, heat up and down to 170 degrees, and bake for about 40 minutes
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Take out the mold, pour a little yogurt and colored sugar to decorate
