Homemade Cyclone Chocolate Pound Cake Recipe

Whirlwind Chocolate Pound Eggs Cake

The recipe used is from Hoshinoya's chocolate pound cake, using half the original amount. It’s just right in terms of sweetness and can make 2-3 mini Schibroke non-stick molds. Before baking,Oven 30 grams of milk were added to the batter according to the original recipe, which is omitted here.Vanilla Yogurt StrawberriesChristmaswas poured on top for decoration along with colored sugar granules. It's perfect for the Christmas season.Unsalted Butter Sugar Powder 70g, Egg Yolks 30g, Black Chocolate 65g, Almond Flour 40g, Low-Rise Flour 43g, Egg Whites 80g, Granulated Sugar 40g, Appropriate Yogurt, Some Colored Sugar Granules, Slight Dusting of Decorative Powder Step 1: Whirlwind Chocolate Pound Cake Preparation Steps:

　　Ingredients Main Ingredients: Unsalted Butter 70g, Sugar Powder 40g, Egg Yolks 30g,Black Chocolate 65g, Almond Flour 40g, Low-Rise Flour 43g, Egg Whites 80g, Granulated Sugar 40g, Appropriate Yogurt, Some Colored Sugar Granules, Slight Dusting of Decorative Powder Step 1:Prepared all the ingredients. Mix almond flour and low-rise flour, sift them, and set aside. Preheat the oven to 170 degrees for 10 minutes.Step 2: Butter a small amount (not included in the recipe) on the inner surface of the Schibroke non-stick whirlwind mold with some unsalted butter. Step 3:Softened unsalted butter, beat it at low speed until smooth. Add sugar powder and mix well. Step 4:

Step 5: Melt black chocolate by water bath, cool to around 40 degrees, then stir into the batter.

Step 6:

Step 7: Whipped egg whites in three stages with granulated sugar. Beat until the mixture is between wet and dry peaks. Step 8:

Step 9: Take one-third of whipped egg whites, add to the yolk batter, mix gently using a spatula. Add flour mixtures, fold until well combined.

You can fill the mold about three-quarters full as it will rise during baking and fill the mold completely.

Step 10:

Step 11: Place in the preheated oven on the middle rack at 170 degrees for about 40 minutes.

Step 12:

Step 13: Remove from the oven, pour a small amount of yogurt and sprinkle with colored sugar granules. Dust with decorative powder before serving.Taste is rich and delicious. Whisk until fully combined

Steps 5 of the Twister Chocolate Pound Cake

5. Melt the black chocolate over a water bath, cool to around 40 degrees, then mix in

Steps 6 of the Twister Chocolate Pound Cake

6. In three parts, add the fine sugar to the egg whites and beat with an electric mixer until stiff peaks form

Steps 7 of the Twister Chocolate Pound Cake

7. Beat to a state between wet and dry peak formation

Steps 8 of the Twister Chocolate Pound Cake

8. Take one-third of the whipped egg whites, fold into the yolk mixture with a spatula, sift in the flour, and gently fold until combined

Steps 9 of the Twister Chocolate Pound Cake

9. Fold in the remaining two-thirds of the egg white foam, gently fold to combine, then pipe into an Xigen non-stick 4-inch Twister mold, smoothing the surface. The mold can also be filled about 70% full; it will rise and fill the mold during baking

Steps 10 of the Twister Chocolate Pound Cake

10. Bake on the middle rack of a preheated oven at 170 degrees for about 40 minutes

Steps 11 of the Twister Chocolate Pound Cake

11. Remove from the mold, drizzle with a little yogurt and sprinkle with colored sugar for decoration; dust with powdered sugar as desired

Tip: Rich and aromatic taste