Hello .
Today I made a rich chocolate flavored cake.
Dark ganache is added to the pound batter to give it a rich, moist texture.
The chocolate has a 70% cacao content that gives it a rich, deep flavor. (Ocoa Purity of Cacaobarry company)
You can also replace it with another brand of similar cacao content (Vahlona, etc.).
If you switch to dark chocolate with a low content of cacao
The taste may be less intense and sweeter.
(Do not reduce the amount of sugar in the dough, as the pounds will age faster and the texture will be less soft)
Thank you for watching
I hope you enjoy it!
* Product Used
Dark Chocolate: Ocoa Purity of Cacaobarry company (70% content of cacao)
Butter: Isigny (Unsalted)
-Heavy Cream: Milk Fat 38%
-Cocoa Powder: Vahlona
-Oven: Unox XTF135
- Silicon mold : Silicomart SF104
▶ Ingredients (mini pound cake (width * length * height 5 * 5 * 5cm) 8 pieces)
[Pound Cake Batter]
120 g butter
108 g of sugar
110 g of eggs
100g dark coverture chocolate
100g Heavy Cream
40g starch syrup
130 g of all-purpose flour
Cocoa Powder 20g
Baking Powder 3g
[Dark Chocolate Glaze]
60g dark compound chocolate
30g dark coverture chocolate
6g vegetable oil
(Pound Cake Batter)
1) Make ganache with dark chocolate, heavy cream and starch syrup and let it cool to below 30 degrees Celsius.
2) Add sugar to butter at room temperature, increase the volume by 1.5 times, and whip until the color of the butter turns white.
3) Divide the eggs at room temperature 10 times and whip them so that the dough is not separated and creamy emulsified.
4) Add moderately cooled ganache and mix well at low speed with hand mixer.
5) Sift flour, baking powder and cocoa powder and mix lightly with the spatula vertically.
6) Put 70% of the dough in the mold and bake for 20 minutes at 160 degrees Celsius. (Unox Convection Oven)
* My oven is very hot, so if you use the same temperature in your home oven, it may be weak.
* Poke it with a cake tester and bake it until it doesn't stick.
7) Cool the baked pounds until they are lukewarm and can be touched by hand, then remove them from the molds. If you try to take it out when it's hot, it can break.
(Chocolate glaze)
1) Melt the compound chocolate and the coverture chocolate together.
2) Add vegetable oil and mix well to cool lukewarm (about 30-40 degrees Celsius)
3) When the pound cake is completely cooled, apply the glaze on the top and harden it.
* If the room is not cool, the chocolate doesn't harden well, so just leave it in the fridge for a while.
* The finished pound cake is wrapped in a plastic wrap or sealed in a food container and left for about a day to make it moist.
* Storage: If not very hot place, can be stored in airtight containers or individually packed in vinyl for 4-5 days at room temperature. Freeze if you want to store longer. (2 ~ 3 weeks available)
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16 июн 2019
