[ASMR] Chocolate Pound Cake Recipe: A French Recipe. Rich Chocolate Flavor with Moist And Soft.

Hi! Everyone! Today we're going to show you how to make a delicious and unique chocolate dessert: French Chocolate Pound Cake.

We really recommend everyone to try this recipe. The recipe idea is from the French pastry master Philippe Conticini, but we made some adjustments to make it easier to bake at home. It’s totally different from traditional chocolate pound cakes that have cocoa powder added to change the flavor. This recipe mixes with a richer chocolate ganache and chocolate chunks to enhance the cocoa flavor to the next level. Besides, add almond flour into the batter to create a nutty aroma, and give it a  puffy and moist texture, too.

Worth mentioning is to place the pearl sugar at the bottom of the cake, it’s ingenious, and once done, it accidentally forms a crunchy candy effect, super delicious. It's really delicious and very special in taste, we’re highly recommended.

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This is an #ASMR​​​​​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like: https://youtu.be/oSfgAtM_3pY

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Chocolate Pound Cake  Recipe

📍 Pound cake mold size: 17D x 8W x 6H cm

✎ Ingredients
☞ For chocolate ganache
70% semisweet chocolate 58g
unsalted butter 65g

☞ For batter
brown sugar 70g
almond flour 85g
all-purpose flour 38g
baking powder 1.5g
egg yolk 1, about 18~19g
whole egg 1, about 55~58g
egg white 85g
whipping cream 20g
salt 1g
70% semisweet chocolate 65g
pearl sugar 15g

✎ Instructions
1. Butter the pan evenly evenly inside the mold, then sprinkle with flour, shake off the excess flour, and place in the refrigerator for later use.
2. To make chocolate ganache, add 58g of chocolate and butter to the mixing bowl, then pour 1/4 of the water to a small pot, cook over medium heat until it boils, then turn to low heat, and place the mixing bowl over the pot. Stir continuously and continue heating until the chocolate and butter have melted and are smooth and creamy.
3. Remove the ganache from the heat and let it cool down slightly
4. Use another bowl, add in almond flour and brown sugar and mix well. Whisk an egg and an egg yolk together, and then add into the almond flour mixture, mixed until well combined.
5. Pour the chocolate ganache and whipping cream and almond mixture, and mix well.
6. Sieve the salt, all purpose flour and baking powder all together, and add into the batter and mix until combined.
7. Put 65g of chocolate chunks in and mix well.
8. Whisk the egg white until foamy, not whisk too long, we don’t need to make meringue.
9. Add the egg into the batter, folding slowly until well combined.
10. Add pearl sugar to the bottom of the mold, that will bring some interesting texture to every bite, cut a line in the middle to help crack on top.
11. Preheat the oven to 180°C and bake for 50 minutes.
12. Once baked, transfer the cake on a rack for 15 minutes, the remove the cake from the pan, after completely cool, cover with plastic wrap to avoid getting dry. Enjoy.

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Chapter:
00:00 Intro
00:34 Ingredients
01:31 Preparation
06:01 How to make chocolate ganache
07:12 How to make batter
11:58 how to bake the chocolate pound cake
12:30 enjoy the best ever chocolate pound cake
13:27 Tips for Making chocolate pound cake
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#PoundCake
#ChocolateCake
#easyDessert