混ぜ方が命。ご褒美に食べたいチョコレートパウンドの失敗しない作り方

The aroma of freshly baked chocolate is irresistible! Today, I'll share a recipe for a moist and smooth chocolate pound cake that melts in your mouth the moment you take a bite. 🤭 Even the biggest challenge in chocolate cake making—separation—can be avoided with proper temperature control and a few simple tricks! This time, I added a little cocoa powder for a slightly bitter, sophisticated flavor. ☕️ It's perfect as a reward at the end of a hard day's work, or as a gift for someone special. Please try making it along with the video! ⏰Table of Contents⏰ 0:00 Opening 0:20 Preparing the Chocolate 0:44 Making the Pound Cake Batter 3:17 Making the Syrup 4:10 Ending 🍫Ingredients (for one pound cake)🍫 Butter 100g Sugar 60g Whole Egg 75g Sweet Chocolate 50g Cake Flour 85g Cocoa Powder 6g Baking Powder 2g ~Syrup~ Water 20g Sugar 15g Rum 10g 1. Add sugar to creamed butter and mix. 2. Add room temperature eggs in three batches, mixing after each addition. 3. Let the melted chocolate cool to body temperature and add to step 2. 4. Mix with a rubber spatula. 5. Sift in the cake flour, cornstarch, cocoa powder, and baking powder, and mix lightly. 6. Pour the batter into the mold and bake at 170°C for 45 minutes. 7. Brush the baked pound cake with syrup, cover with plastic wrap, and let it cool. 8. Once completely cooled, cut and serve! ☝️Tips☝️ Always bring the eggs to room temperature. If the mixture separates, add a small amount of the cake flour from the measured amount to salvage it! Let the melted chocolate cool to body temperature. If you enjoyed this, please subscribe and give it a thumbs up! #chocolatepoundcake #baking #poundcakerecipe #richdessert #homemade #mindfulliving