How to Make an Easy Chocolate Pound Cake
Image credit: HidaMari Cooking on Youtube
I’ve always wanted to mark off my “100 ways to eat chocolate” bucket list as a
I’ve always wanted to mark off my “100 ways to eat chocolate” bucket list as a chocoholic myself. Hot chocolate or cappuccino? I’d finally made up my mind on which one to have.
To my surprise and delight, I discovered HidaMari Cooking on YouTube and discovered the right moist and wonderful crunch in my chocolate pound cake. It’s finally time for me to tick something off my list: a delicious chocolate dish.
Ingredients:
- 716cm pound cake pan
- 100g butter (unsalted)
- 40g granulated sugar
- A pinch of salt
- two egg yolks
- 2 egg whites
- 60g sugar
- Cake flour (70g)
- 30 g almond flour
- 10g cocoa powder (pure)
- 50 mL heavy cream
- Couverture sweet chocolate 80g
- 50 mL heavy cream
Directions:
Unwrap your unsalted butter and slice out 100g. Place it in a bowl and whisk it until it has a paste-like texture. Pour in 40g of powdered sugar and a pinch of salt. Mix until everything is evenly distributed. In another bowl, beat two eggs and separate the yolk and egg whites. Add the egg yolks to the blended mixture and whisk well. Separate another egg yolk and add it to the mixture, and mix well. Wipe off your whisk with a spatula.
Preheat the oven to 170 degrees Celsius.
Beat your two-egg whites with your electric mixer. To make icing, add 60g of sugar to potions as you mix.Fold with a spatula. Add a spatula of icing to the combined mixture and fold. Sift 70g of cake flour and 30g of ground almonds. Fold and combine well. Add a spoonful of icing and sifted flour as you fold the mixture. Pour 50ml of heavy cream over 10g of cocoa powder in a small bowl. Mix with a spatula. In another bowl, combine the mixture with a portion of the combined batter with a spatula. Mix the mixture with the remaining combined batter. Place parchment paper on your 7x16cm cake mould. Scoop in your batter mixture.
Bake in 45–50 minutes in a preheated oven at 170 degrees Celsius. Allow the cake to cool for 20–30 minutes after removing it from the mold. Cover with plastic wrap.
To make the chocolate ganache, cut walnuts and shred 80g of couverture sweet chocolate. Pour 50ml of heavy cream into a bowl and warm it up at 60 degrees Celsius in the microwave. Mix the walnut cuts and shredded sweet chocolate with the warmed heavy cream.
Unwrap the pound cake. Pour on the chocolate ganache and spread with a spatula. In the top center of the cake, place the walnuts. Let it cool in the refrigerator for 10 minutes. Make sure to enjoy every savory bite.
