Chocolate and a pound cake

IT'S A GOOD WINTER SNACK, AND IT'S MY FAVORITE CHOCOLATE FLAVOR, BECAUSE IT'S TOO MUCH COCOA POWDER, IT'S NOT SWEET, IT'S ADULT. COCO SMELLS VERY FRAGRANCE, AND THE CAKE TASTES WET AND WET, AND WHEN IT IS EATEN, THE SOFT CAKE IS PACKED WITH BLOCKED CHOCOLATE, THE CHOCOLATE SMELLS VERY GOOD, AND THE TASTE OF BOTH IS PERFECTLY INTEGRATED. IT'S A CHOCOLATE POUND CAKE FROM MASTER PH'S SALT. IT'S ONLY POSSIBLE TO EAT SALT WITH SOME ROUGH PARTICLES. IT'S A LITTLE BIT SWEET AND SWEET IN CHOCOLATE. IT DOESN'T AFFECT THE TASTE OF CAKE AS A WHOLE, BUT DON'T USE FINE SALT, OR IT'S SALT。

Recipe Recommendations

unsalted butter 100g
low-gluten flour 85g
cocoa powder 20g
baking powder 2.5G
fine sugar 85g
eggs of 2
dark chocolate 85g
coarse salt 1g
water 40g

salty and sweet
roast
half an hour
ordinary

Steps for Chocolate and a pound cake

a block of chocolate for the heart is first made, 85g black chocolate insulated water is melted into chocolate liquids, which is slightly cooled and added to one g of coarse salt。

The chocolate is poured into a container that is coated with a protective film and placed in a freezer to condensate and cut into pieces. Don't cut too small so you can taste a block of chocolate better。

100 grams of butter softened, and 85 grams of fine sugar was added to the white colour of butter and the size increased。

In three stages, the two eggs were given a uniform stroke, each with a high-speed uniform with an egg-beater, and the butter appeared to be significantly larger and to have a fluffiness。

Twenty grams of cocoa flour and 85 grams of low-banded flour were mixed in a sift of butter。

Scratched to dry powder, glittered, then crumbed chocolate blocks。

Scratch the cake into a pound cake mold, shake it twice hard, scratch the surface。

The oven is 180 degrees preheated, and the mid-level roast is taken out about 50 minutes later。

In baked cakes, sugar water is boiled, 40 grams of water and 16 grams of fine sugar are boiled to boil and sugar is melted, and sugar is cooled and replaced. When the cake is taken out, brushes it on the face of the cake while it's still hot, absorbs it when it's hot and can't get it in when it's cold. It's gotta be sugary. It's a cake that absorbs sugary water and doesn't taste dry. It's more delicious. Sealed in a fresh bag while the pound cake is still hot, sealed for one day, and the taste of food is best when oil returns。