Hot chocolate or cappuccino?
Id finally made up my mind on which one to have.
Its finally time for me to tick something off my list: a delicious chocolate dish.
Image credit: HidaMari Cooking on Youtube
Ingredients:
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 4550 minutes in a preheated oven at 170 degrees Celsius.
Allow the cake to cool for 2030 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.
check that to enjoy every savory bite.
