Chocolate pound cake
By VicentaLakin
Pity chocolate pound cake, meet chocolate face after。
Recipe Recommendations
Steps for Chocolate pound cake
1
Puffing cannot be omitted, and sea salt cannot be released if it is not available。
2
The butter room is softened, with an egg-beater hitting it with a microwhite。
3
Eggs scattered and added to butter. Every time it's in full and next time。
4
Cocoa powder, low powder, powdered powder, mixed in advance。
5
The powder that was mixed in advance is sifted into butter. Smash even。
6
Add sea salt, simple mixing。
7
THE ACA-ATO-E43A OVEN IS 170° 40 MINUTES, AND THE OVEN IS IMMEDIATELY DISTILLED, EXCEPT AT THE BOTTOM. IT'S THE ONE THAT DOESN'T CRACK. SCRATCH A SMALL AMOUNT OF GIN ORANGE AND WRAPS IT IN THE DIAPHRAGMS AND SHADES, WHICH TASTES BEST IF THEY DON'T SHOWER FOR TWO TO THREE DAYS。
8
Fix the top of the pound cake, which is the part of nature that breaks. We use the bottom。
9
Black chocolate with orange wine, melted from water。
10
When it's hot on the cake. Tsimping
11
When painted, it was frozen in the fridge for 30 minutes。
12
Cuts a piece of paper, and it's right in the middle of the cake, and it's out of four. Sift cocoa powder。
13
Decorated cake, sealed in a box。Chocolate pound cake Make Tips
1, Butter softening is sufficient2 and eggs are warm3 and the equivalent of low powder can be replaced with appropriate almond powder. Not too much. 4. There is no gin orange, which can be replaced with coconut oil。