Chocolate Pound Cake
A special chocolate pound cake. Why is it special? Because it has a special ingredient that gives it a special aroma.
The final sentence in the recipe - about cooling - is only theoretical, because I couldn't resist and sliced it while still warm, photographed it that way, and ate half of it. Shameful!
Ingredients
180g all-purpose flour
200g sugar
120g yogurt
120ml walnut oil
2 eggs
50ml water
1/2 packet baking powder
1 teaspoon vanilla extract
150g dark chocolate (70% cocoa)
a little butter for greasing the pan
How to prepare chocolate pound cake
- Melt the chocolate over a double boiler.
- In a bowl, beat with a mixer the yogurt, oil, sugar (minus 2 tablespoons), egg yolks, and water. Mix for a few minutes until the sugar is dissolved.
- Add the vanilla extract, flour, and baking powder and stir with a whisk until the flour is no longer visible (even if a few lumps remain, it's fine).
- Beat the egg whites with a mixer until foam starts to form. Then add the remaining sugar (the 2 tablespoons) and continue mixing until stiff peaks form.
- Add the egg white foam to the mixture above in three batches, gently folding with a whisk.
- Then add the melted chocolate, also in 3 batches, gently folding with a whisk.
- Pour the batter into a loaf pan greased with butter and dusted with flour. Tap the pan on the counter to settle the batter.
* I used a 30cm loaf pan, but a 25cm one would be more suitable; the batter is a bit small for my pan. - Bake at 180°C for approximately 40 minutes, until it passes the toothpick test.
- Let it cool, then you can slice it.
Mixing everything until sugar dissolves
Adding the flour
Whipped egg whites
Adding whipped egg whites to the batter
Adding melted chocolate
Cake batter in the pan
