Cake body

Butter100g

80 grams of powdered sugar

Two eggs

80g of low-gluten flour

20 grams of cocoa powder (Fafna)

Dark chocolate 35 grams

3 grams of aluminum-free baking powder

25 grams of walnut kernel

Spray noodles (don't do it)

35 grams of white chocolate

Milk15g

Pistachio nuts broken into small pieces

How to make chocolate nut pound cake?

Soften the butter at room temperature, add the powdered sugar and beat it with an egg beater at medium speed until it becomes feathery.

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Add the beaten egg liquid in three times, and beat evenly with an egg beater at medium speed each time to prevent oil-water separation.

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Add the mixed and sieved low flour, cocoa powder and baking powder, and stir well.

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After the dark chocolate is melted, add it to the cake paste and mix well.

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Continue to stir until the cake is shiny.

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Squeeze half of the cake paste into the mold with a paper bag, bake the walnut kernel in the oven 160℃ for 5-8 minutes, then put it in the middle of the cake paste.

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Squeeze in the remaining cake paste and smooth the surface with a spatula.

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Preheat oven to 170℃, middle layer, bake for 40 minutes.

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After cooling, wrap it in plastic wrap and put it in the refrigerator for one night.

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The next day, take it out to make noodles: white chocolate and milk are melted and stirred evenly, and the cake is placed on a baking net, with a baking tray under it, sprinkled with chocolate liquid and sprinkled with pistachios.

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After the surface is coagulated, it can be sliced and eaten.

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