home > Diet > Chocolate biscuit - recipes step by step with photos. How to cook a biscuit with cocoa in a slow cooker or oven. Biscuit with cocoa - a chocolate fairy tale! Homemade recipes for biscuits with cocoa: classic, boiled water, kefir, sour cream with cherries


Chocolate biscuit - recipes step by step with photos. How to cook a biscuit with cocoa in a slow cooker or oven. Biscuit with cocoa - a chocolate fairy tale! Homemade recipes for biscuits with cocoa: classic, boiled water, kefir, sour cream with cherries




Today I immediately selected 4 best recipes for making lush, tall, soft and fragrant homemade biscuits - classic (vanilla), poppy, chocolate and very beautiful biscuit - “red velvet” (in the photo below - just a cake with such a biscuit).

Tell me, dear reader, how do you feel about biscuits? Good? How are they for you? If mutual love and agreement with this fastidious type of pastry baking reigns in your kitchen, I can only be happy for you!

I didn’t have a relationship with him from the very beginning ... Sometimes there were successful attempts, but they were so rare that they weren’t worth mentioning ... Most often, instead of a tall, lush classic biscuit, I got something obscure and unconvincing ... Of course, any bad luck can be abundantly soaked with delicious cream, decorated better, and the cake will be joyfully destroyed by hungry guests and homemade ones, simply because homemade cake is ALWAYS tastier than store-bought. Maybe no one will even notice your jambs, but the sediment will remain ...

But a biscuit is the basis for delicious cakes and pastries, how can you cook them poorly?

Popular beginner mistakes when making homemade classic biscuit.

Having shoveled a dozen recipes and videos from experienced housewives who make lush biscuits "on the count of times", I made several important conclusions - how to cook a biscuit without mistakes. I'll be happy to share with you!

So the errors are:

  • We cook from products of different temperatures - it turns out that it is important to "balance in temperature" all the products that will be used
  • We do not follow the recipe - we take fewer eggs or put more flour, we take the products “by eye”, and do not weigh them ...
  • My typical mistake, as it turned out, is that I never sift flour! It turns out that this is very important for getting a magnificent biscuit - it is better to sift the flour not even once, but several times, so we saturate it with oxygen.
  • Beating eggs together is a mistake, although I have seen such recipes. Still, according to the classics, you need to separate the whites from the yolks and beat them separately, with a clean whisk, without mixing
  • Baking dish not prepared. I always cook the pan the right way - oil the bottom and sides, sprinkle with a little flour, or line with parchment for baking, so this mistake is not about me ...
  • Oven temperature: an error if you put a biscuit in an unheated oven. And a mistake, if you open the oven door before 20 minutes have passed from the start of baking - the dough may settle and no longer rise!

With this in mind, we will proceed to our wonderful biscuits.

Classic biscuit with vanilla

Let's start, of course, with the classics. Anyone who wants to can cook a fluffy, soft and fragrant classic sponge cake of 4 eggs - it is important to do everything according to the recipe, following the steps and measuring the components for the biscuit dough strictly according to the recipe.

  • Flour 120 gr.
  • Sugar 175 gr.
  • Egg 4 pcs.
  • Vanillin 1 sachet

  1. First of all, we will separate the yolks from the proteins, I hope you know how to carry out this simple procedure. We break the egg with one blow so that the shell cracks almost to the middle. Over the bowl, carefully break the two halves and drain the protein, throwing the yolk from one half of the shell to the other. You can simply pour the whole egg (whole, make sure that the yolk does not spread!) into a bowl and gently pick it up with a large spoon and put it in another bowl.
  2. It is believed that in no case should the yolk get into the protein bowl, even in a small amount, otherwise, they say, the proteins will not whip into a strong foam ... I don’t know for sure whether this is true, but I always try to break eggs over a separate bowl, and not over the general one, so that in which case, not to spoil all the proteins at once ...
  3. As already mentioned - the flour must be sifted without fail, and even - several times. This will give our biscuit extra splendor.
  4. We begin to beat the whites in a bowl at medium speed, gradually adding sugar in small portions. Whites are also whipped by hand, it just takes longer. And yet - it is advisable to take fresh eggs, and not old ones - they beat better.
  5. We stop whipping when a thick foam appears, so thick that if we turn the bowl upside down, our protein mass will not fall out anywhere, but will remain in the bowl! They also say "beat until stable peaks." This, you must understand, is such frozen cones that form on the beater, if you take it out of the bowl - our protein foam will stand like a stake on this very beater. From such a good foam you can bake meringue!
  6. Now put the oven on preheat - about 180-190 degrees.
  7. In the whites with sugar already whipped to the desired consistency, add 4 yolks - one at a time, continuing to beat.
  8. Now we will remove the whisk (or mixer) and arm ourselves with a spatula - we will gently and gently mix our mass with it, slowly adding flour and vanillin to it. Even in the photo you can see what an airy dough we got! This means that the biscuit will be lush and tall, the main thing is not to mess it up when baking.
  9. Lubricate the form and sprinkle with flour, if required for this form. Her sides should be high - the biscuit will greatly increase in height! If there is no high, cook from 2 parts on two different forms, but at the same time. Since this type of dough must be baked immediately after cooking, so as not to settle.
  10. We put in the oven for 25-30 minutes at 185 degrees.

  11. Leave the hot biscuit in the form until it cools completely. If necessary, cut a little from the sides with a sharp knife so that the biscuit is better separated from the walls.
  12. We did not use any baking powder for the dough, and the dough rose by almost 5 cm - an excellent result! A cake of this height can even be cut into 3 parts, and not into two, as usual.
  13. But first he needs to be allowed to settle. Wrap it in cling film and refrigerate for at least 12 hours.

Such a properly infused biscuit will be easy to cut, almost meringue crumbs. This is what it looks like on a cut. Great result, right?

Very spectacular and beautiful biscuit - "Red Velvet"

For this unusual cake, we will have to use food coloring. I don’t really like this kind of additives, but I really liked the look of this biscuit - I have never seen anything like it! In my environment, too, no one ate such a cake, so those who like to surprise and like to treat with something original can use this recipe. Moreover, I will show everything step by step, with a photo, as it should be 🙂

What products are needed:

  • 110 gr. butter
  • 110 gr. corn oil (other is possible, the main thing is odorless)
  • 340 gr. flour
  • 10 gr. cocoa
  • 350 gr. Sahara
  • 2 eggs (100 gr.)
  • 230 gr. milk or kefir
  • 7 gr. baking powder
  • Red food coloring - we select the amount by color, if the dye is in the form of a gel, then no more than 10 gr.

This type of biscuit has not only a bright unusual bright color (and looks very impressive in any cakes), but also a bright pleasant taste.

Step by step work plan:

  1. Cut butter at room temperature into pieces and begin to mix with powdered sugar. Here we also add another type of oil - vegetable refined (so that there is no smell), you can corn.

  3. 2. Beat until airy. Due to the addition of vegetable oil, the mass turns out to be a little watery, but still the butter will give the necessary splendor. We begin to add eggs (pre-beat them with a fork) - pour in a thin stream into the bowl, continuing to beat.
  4. 3. Now mix all the dry ingredients and sift them through a sieve. Flour, baking powder and alkalized cocoa powder. This type of cocoa powder has a rich chocolate flavor. But if you have a different type of cocoa powder - just increase its volume by 10-15 grams, and flour - on the contrary, reduce by the same amount.
  5. 4. Now is the time to put the oven on preheat - 150 degrees.
  6. 5. Now, continuing to beat the bulk, we alternately introduce milk and a dry mixture with flour. At the same stage, add the dye - if it is dry, you can dilute it in milk, or you can add it to the dry mixture.

  7. 6. In the photo - added dye in the form of a gel. It also needs to be added "by eye", adding in parts and tracking the color of the dough, but not more than 10 grams of gel.
  8. 7. The color should turn out to be about this saturation. The only thing to keep in mind is that when baking in the oven, the color will become less saturated than in raw dough.
  9. 8. It is better not to bake this volume of dough in one form - it may not bake well due to the characteristics of the dough. It is best to distribute the entire volume into 3 forms (diameter 21 cm). But keep in mind that you will have to bake them at the same time so that the dough does not fall off. If this does not work out, for example, you have only one form, then it is better to knead each portion of the dough again before baking.
  10. 9. We set to bake for about 30-35 minutes at a temperature of 150 degrees. The readiness of the biscuit is easy to check with a dry wooden stick (or match) - if we pierce

    10. We have 3 lush cakes - cut each in half and get 6 cakes. We will use one of them for sprinkling, so we break it into pieces and send it to dry additionally in the oven at 110 degrees for an hour.

11. Any butter cream goes well with this biscuit. Here's a beauty you can do -

Lush and fragrant biscuit with poppy seeds

Poppy biscuit has many cooking options. Sometimes it can turn out to be somewhat “heavy” ... But this recipe for poppy seed biscuit is chosen so that its structure is very tender and soft, while it is quite saturated with poppy seeds, which always gives the dough a unique taste and aroma. For this, in fact, he is so loved by many.

I also adore poppy seeds, since childhood, when my mother cooked a gorgeous poppy seed roll for the holidays. And by the way, we grew poppies ourselves in the garden, and it was very large, incredibly tasty in any pastry!

But I digress, let's continue. For this poppy seed biscuit recipe, we need the following:

products:

  • 90 gr. flour
  • 50 gr. dry poppy
  • 120 gr. Sahara
  • 4 eggs (200 gr.)
  • 20 gr. milk
  • 2 gr. baking powder
  • 20 gr. corn oil
  • 30 gr. cornstarch

  1. First, grind the poppy seeds in a blender so that it fully reveals its aroma and taste in baking. Many people advise pre-rinsing the poppy well in cold water and drying it completely before adding it to the biscuit dough (if the poppy seeds are wet, the biscuit may not rise). But I usually remember these recommendations already being "in the process" and therefore almost always just take a poppy from the package.

  2. Sift the flour several times through a sieve and mix with crushed poppy seeds.
  3. Don't forget to preheat the oven to 160 degrees.
  4. Eggs should be at room temperature so they beat easier. Start beating at medium speed and add a pinch of salt.
  5. Continuing to beat, add sugar in small portions. When half the sugar has already been added, increase the whipping speed and add the remaining sugar in one portion. Beat until our egg mass becomes airy and increases in volume by almost three times.
  6. In a tightly beaten egg mass in two or three additions, add a mixture of flour and poppy seeds. But we already stir everything very carefully, with a spatula, in manual mode, so as not to disturb the splendor and lightness of the mass and, ultimately, get an airy dough and a magnificent biscuit.
  7. Mix milk with vegetable oil and add to the dough. Also gently mix with a spatula from the bottom up.
  8. We shift the dough into a high form, level the surface. You can additionally slightly twist the form so that it is filled denser and more evenly.

We bake for 35-40 minutes at a temperature of 160 degrees. Check readiness with a wooden skewer - if dry, the biscuit is ready. Turn the form over and leave to cool in this form. Look what a beautiful, tall and soft biscuit we got. The height of this cake is 6.5 cm. If you do not smear it right away, then you need to wrap the biscuit in a film and put it in the refrigerator.

Chocolate biscuit with natural chocolate

The biscuit according to this recipe turns out to be "very chocolate", fantastically tasty! To be honest, it was a surprise for me that not ordinary cocoa powder, but real chocolate, from a melted chocolate bar, can be added to the chocolate cake dough. Apparently, this explains such a distinct taste of chocolate. Probably, for everyone's favorite legendary cake "Prague", just such a biscuit will give the best result.


For the chocolate biscuit, take:

  • 100 gr. flour
  • 100 gr. butter
  • 100 gr. Sahara
  • 4 eggs
  • 100 gr. chocolate (preferably bitter, with a high cocoa content)
  • 20 gr. vanilla sugar
  • 10 gr. baking powder

Step by step recipe for chocolate biscuit

  1. First things first, put the oven on preheat - 180 degrees.

2. Sift the flour together with the baking powder.

3. Mix room temperature butter with vanilla sugar until smooth.

4. Separate the yolks from the proteins.

5. Break the chocolate bar into pieces and place in a container over boiling water - in a water bath. Then cool the chocolate to about 28 degrees (when the mass is still liquid) and add to the butter. Knead.

6. Add the yolks one by one to the chocolate mass, constantly mixing thoroughly.

7. Whip the whites to persistent "peaks", into a thick, dense foam.

8. Combine the flour and chocolate mass - in several steps, mixing thoroughly each time.

9. Add the protein mass - in parts, constantly stirring the dough. The dough is airy.

10. Immediately lay out in the prepared form, align. For some reason, I often meet questions (more precisely, requests) “how to make a high chocolate biscuit with a diameter of 28 cm so that it is not flat.” 28 cm is a very large mold diameter, you need to take a lot of eggs and other ingredients for such a dough, and there is a high probability that the dough will not rise ... There are two options here. The first is to make 2 or 4 low cakes, each time making a new dough batch just before baking (because biscuit dough containing a lot of liquid can give sediment to the bottom layer and therefore bake poorly in large volumes). The second option is to bake biscuit single-layer rectangular cakes on a sheet (4 pcs.), And then cut them with a cutter knife into a shape with a diameter of 28 cm. You can already assemble a high chocolate cake of large diameter from them.

11. Send to the oven for 30 minutes at 180 degrees.

12. Here we have such a chocolate “handsome biscuit”!

And how fragrant it is, it magically smells of chocolate, probably, this is the smell that reigns in Willy Wonka's chocolate factory 🙂

Delicious homemade dessert will decorate any holiday. And today we want to tell you how to bake a chocolate biscuit for a cake on your own.

air biscuit

A delicate base for the cake is prepared from the simplest products. It can be made both in a conventional oven and in a slow cooker.

Ingredients:

  • 150 grams of sugar.
  • Two chicken eggs.
  • 100 ml vegetable oil.
  • 100 ml of milk.
  • One glass of wheat flour.
  • Three tablespoons of cocoa.
  • A teaspoon of soda quenched with vinegar.
  • Vanillin to taste.

How to make a chocolate biscuit is very simple:

  • Combine vanilla, sugar and eggs in a deep bowl.
  • Beat the products with a mixer, gradually adding milk and vegetable oil to them.
  • Add cocoa, soda and sifted flour to the resulting mass.
  • Lubricate the multicooker bowl with vegetable oil and pour the dough into it.

Bake the biscuit for 40 minutes in the "Baking" mode. When the base for the cake is ready, it must be cooled and decorated as desired.

Chocolate cake with chocolate cream

Biscuit is the basis of any dessert. This means that the choice of recipe should be approached with special attention. We offer you to bake an original puff cake for your relatives or guests, which will become a real decoration of your holiday.

Required products:

  • 1.25 cups flour (one cup contains 240 ml).
  • One cup of cocoa.
  • Two pinches of salt.
  • Eight eggs.
  • One and a half cups of sugar.
  • Four spoons of sugar.
  • One cup of coffee.
  • One third of a cup of cognac.
  • 400 grams of milk chocolate.
  • Three cups of cream.
  • A teaspoon of vanilla extract.

For the cake and chocolate cream recipe read below:

  • Sift cocoa, flour and baking powder into a deep bowl. Add salt.
  • Separately, beat the eggs with a mixer. Spend at least two minutes doing this. Gradually add sugar to them.
  • Mix half of the dry mixture with the eggs and then add the warm butter. After that, add the remaining flour and cocoa to the dough.
  • Divide the finished dough into several equal parts, pour it into the same molds and bake until cooked.
  • Next, start preparing the cream. First, melt the chocolate in a water bath, then cool it and mix with cream. Add to extract and refrigerate for a couple of hours.
  • When all the components of the cake are ready, you can start assembling. Put the first cake on parchment, soak it with cognac and brush with cream. Repeat this operation until you run out of blanks.

Decorate the surface of the cake with cream and cut off uneven edges with a sharp knife. After that, put the dessert in the refrigerator for several hours.

Recipe with photo

A juicy and tender dessert that your loved ones will surely enjoy. Cooking will not take you much time, and the products will need the simplest.

  • 220 ml milk.
  • 80 grams of butter.
  • Three eggs.
  • 85 grams of brown sugar and 80 grams of regular white.
  • 170 grams of flour.
  • 50 grams of dark chocolate.
  • Two tablespoons of cocoa.
  • A pinch of salt.
  • 500 grams of mascarpone.
  • 200 ml cream.
  • Powdered sugar - to taste.
  • Half a teaspoon of instant coffee.
  • A pack of baking powder.

So, we are preparing a delicious chocolate biscuit for the cake:

  • Put the saucepan on the smallest fire, pour milk into it and lower the butter.
  • Beat white and brown sugar with eggs.
  • Sift flour, coffee and cocoa into a separate bowl.
  • Combine egg and dry mixture.
  • Break the chocolate into pieces and send them to a saucepan where the butter is heated. Stir the ingredients and bring the mixture to a boil.
  • Pour the chocolate mixture into the dough.
  • Lubricate the form with oil, transfer the dough into it and send the future biscuit to bake in the oven.
  • For cream, take mascarpone, cream and powdered sugar. You can add any flavoring at this point if you wish.
  • Cut the cooled biscuit in half and grease the cakes with cream.

Stack the blanks on top of each other, and then send the dessert to the refrigerator all night.

cherry biscuit

  • Six eggs.
  • 200 grams of powdered sugar.
  • Three teaspoons of vanilla extract.
  • 170 grams of flour.
  • A pack of baking powder.
  • Canned cherries - to taste.
  • Grated chocolate.
  • Whipped cream.

For the chocolate mixture you will need:

  • 200 ml of milk.
  • 25 grams of flour.
  • 200 grams of dark chocolate.
  • 75 ml vegetable oil.

Read the dessert recipe here:

  • Pour milk into a saucepan and add flour to it. Beat the food with a whisk until the mass begins to boil.
  • Add butter and chopped chocolate to the cream.
  • When the chocolate mixture has cooled, add sugar and vanilla extract to it. Beat the dough until it becomes glossy.
  • Gradually add eggs, flour and baking powder to it. At the very end, put canned cherries.
  • Divide the dough into two parts and bake the cakes of the same size.
  • Lubricate the first workpiece with cherries and whipped cream. Cover it with the second biscuit.

Let the cake soak with cream and serve it to the table.

Biscuit without eggs

If you are fasting, then prepare this dessert on a holiday.

Ingredients:

  • A glass of sugar.
  • 180 grams of flour.
  • Two teaspoons of baking powder.
  • A quarter teaspoon of salt.
  • Three tablespoons of cocoa powder.
  • 12 tablespoons of refined oil.
  • 200 ml of water.
  • A little vanilla.

Cooking chocolate biscuit for the cake:

  • Sift the vanilla and flour into a deep bowl.
  • Add sugar, water and vegetable oil.
  • Mix the dough so that there are no lumps in it.
  • Line a baking sheet with parchment paper and pour in the chocolate mixture.
  • Bake a biscuit, cool it and cut lengthwise into three equal parts.

Spread the blanks with jam or any cream. Since the cakes are very soft, you can refuse additional impregnation.

Biscuit with custard

This delicious dessert can be prepared on a holiday or on a normal day for evening tea.

Required products:

  • Five eggs.
  • One and a half cups of sugar.
  • Tablespoon of vanilla sugar.
  • A glass of flour.
  • Half a teaspoon of baking powder.
  • A glass of milk.
  • 100 grams of butter, milk and dark chocolate.

How to make a delicious chocolate sponge cake and custard? The dessert recipe is very simple:

  • Beat a glass of sugar, vanilla and four eggs until fluffy.
  • Add baking powder and sifted wheat flour to the products.
  • Pour the dough into a mold and bake it in a preheated oven until fully cooked.
  • Beat half a glass of sugar, one egg and two tablespoons of flour with a mixer.
  • Whisking constantly, pour in the milk. Transfer the resulting mass to a saucepan and cook until thickened.
  • Add butter to the finished cream, mix the products again and cool.
  • Cut the biscuit into two pieces. Brush one generously with custard and then top it with the second.
  • Melt chocolate in a water bath, add butter and milk to it.

Cover the cake with icing and decorate as desired.

Boiled chocolate biscuit

Cooking this porous airy biscuit is a pleasure.

Products:

  • Egg.
  • 50 ml vegetable oil.
  • 100 grams of milk.
  • One and a half cups of wheat flour.
  • A glass of sugar.
  • Three tablespoons of cocoa.
  • Half a teaspoon of soda.
  • A little baking powder and salt.
  • 150 ml of water.
  • Sift the flour and add all the dry ingredients to it.
  • Beat the egg with milk and butter with a whisk.
  • Combine and mix prepared foods.
  • Pour boiling water into the dough.

Bake the biscuit in a suitable form for 50 minutes. Cool the cake base on a wire rack and decorate or frost as desired.

simple chocolate cake

Even the simplest dessert can be surprisingly delicious.

  • One and a half cups of flour.
  • A third cup of cocoa.
  • A teaspoon of soda.
  • A glass of sugar.
  • Half a glass of vegetable oil.
  • One glass of coffee or water.
  • Two teaspoons of vanilla.
  • A little bit of vinegar.
  • Mix cocoa, flour, sugar and salt in a suitable bowl.
  • Add soda quenched with vinegar.
  • Separately, beat coffee (or water) with vanilla and butter.
  • Combine both mixtures.

Pour the dough into the mold and bake the cake in a preheated oven for about half an hour. Garnish with icing sugar or grated chocolate before serving.

Sponge cake with fruit filling

This delicious and beautiful dessert looks great on the festive table. To prepare it you will need:

  • Five bananas.
  • 60 grams brown sugar.
  • 60 grams of butter.
  • A few drops of lemon juice.
  • 210 grams of flour.
  • A teaspoon of baking powder.
  • Two pinches of salt.
  • A teaspoon of cinnamon.
  • 150 grams of white sugar.
  • One egg.
  • One egg white.
  • 120 grams of sour cream.
  • Half a teaspoon of vanilla sugar.
  • 80 grams of chocolate.

How to cook:

  • Place the brown sugar and half of the white sugar in a metal baking dish.
  • Put the dishes on the fire, add oil and heat the food.
  • Cut four bananas into slices and place them on top of the caramel.
  • Mash two peeled bananas with a fork or chop with a blender.
  • Combine cinnamon, flour, remaining white sugar, baking powder in a bowl and add fruit puree to them.
  • Separately beat sour cream, eggs, 30 grams of butter and vanillin.
  • Combine both mixtures together and mix thoroughly.
  • Pour the batter into the mold over the banana slices. Put the future dessert in the oven and bake it until cooked.

When the dessert has cooled, invert it onto a flat dish and serve.

Conclusion

We will be glad if you like to cook delicious sponge cake with chocolate filling, custard or chocolate icing according to our recipes. It will decorate any holiday table and will be remembered by your guests for a long time.

Step 1: Prepare the eggs.

To prepare a proper and fluffy biscuit, you need high-quality chicken eggs, which are carefully separated into yolks and proteins. We put the bowl with proteins in the refrigerator so that they have time to cool and beat better. And add to the yolks 100 grams of sugar. Then turn on the mixer at high speed and beat until a homogeneous creamy consistency. Then preheat the oven to 200 degrees.

Remove the egg whites from the refrigerator and beat with a mixer until peaks form. First beat for a few minutes at low speed, then gradually increase it to maximum. Add the remaining 100 grams of sugar to the whipped proteins in parts and beat again with a mixer. We should get a stable protein mass that will not spill out if the bowl is turned over.

Step 2: Prepare the dough.


Sift cocoa with flour through a sieve into a large clean plate or bowl.
Pour the beaten yolks to the whites, gently mix from the bottom up so that the mass does not settle and gradually add the sifted flour with cocoa.

Do not mix the dough for a long time and thoroughly, otherwise the biscuit may not rise.

Step 3: Bake the biscuit.


Lubricate the baking dish with butter, spread the dough, put it in a hot oven and reduce the temperature to 170 degrees. We bake a biscuit 30 - 40 minutes until fully prepared. Open the oven door first 25 - 30 minutes not desirable, otherwise the risen biscuit dough may settle.

Readiness is checked with a toothpick, skewer or match. If traces of raw dough remain, then we continue to bake, if not, we take the hot chocolate biscuit out of the oven and leave it to cool in the mold.

After the cake has cooled a little, we shift it to a wire rack or a wooden cutting board, if necessary, the biscuit can be separated from the mold with a knife.

Step 4: Serve the chocolate biscuit.


The chilled chocolate biscuit is usually cut lengthwise into 2 or 3 thin layers.

And they prepare a wide variety of cakes: smearing the cakes with cream, whipped cream, syrup, condensed milk or icing and decorating with fruits, berries, nuts, grated chocolate or coconut flakes.

Although such a biscuit can be immediately decorated to taste and served as a pie for fragrant hot tea.

Enjoy your meal!

Approximately 200 grams of sugar and 150 grams of flour are placed in a regular glass with a volume of 250 ml.

To save time, you can not separate the eggs into yolks and whites, but immediately beat together with sugar at maximum speed for about 7-10 minutes. Then gradually add flour with cocoa, mix with a mixer at low speed for about 1 minute, pour the dough into a mold, cover with foil, and bake until fully cooked. It will be no less delicious.

To make the biscuit easier to get out of the mold, it is better to cover it with baking paper or foil, which must also be greased with butter or vegetable oil. And it is better to use a form with removable sides.

I will tell you a very simple recipe for a classic chocolate biscuit, which requires the simplest products. This is a classic cocoa biscuit. All it requires is eggs, flour, sugar and cocoa. This biscuit turns out to be lush, tasty, one biscuit can immediately be cut into three cakes and the chocolate cake is ready. And if you reduce the number of ingredients, then you can use it, for example, as the basis for a cake

How to make chocolate sponge cake

1 st. flour,

1 st. Sahara,

2-3 tbsp. l. cocoa

The classic recipe is made with six eggs. Do not look that I am baking from 4 eggs in the photo, I am making a small biscuit for the cake on purpose. You do the same, only with six eggs. You can increase and decrease the number of products yourself, the main thing is that it should be proportional. On a form with a diameter of 24 cm, I usually take 7-8 eggs.


1. Turn on the oven to 190 degrees, or whatever temperature you normally bake at. It will heat up while you make the dough. Separate the yolks and whites. So that the yolk does not get into the whites.

2. We begin to beat the whites, gradually increasing the speed, and then at the highest speed of the mixer. it is necessary to beat for quite a long time, about 15 minutes, it depends on how high the biscuit will be, since we do not use soda or baking powder. Don't add sugar yet! Proteins must be beaten to "hard peaks", that is, so that the patterns left by the mixer do not flow, but are motionless. A test to see if the egg whites are well whipped - you can turn the cup over and the whipped mass will remain in place. In the photo: until what state to beat the egg whites. Don't be afraid, it's impossible to kill them! Photo with inverted cup:



 3. Now we continue to beat the whites, adding a little sugar. Add all the sugar.

4. Now beat the yolks with the same beaters. Not so long - but purely symbolically - about a minute or two, so that they increase slightly in volume.

5. Now sift the flour onto the whipped proteins, then pour the yolks there and sift 2-3 tbsp. spoons of cocoa.


6. Then gently mix all the ingredients, in no case with a mixer, otherwise the proteins may fall off. Stir with a spoon or silicone spatula. Movement should be from the bottom up, from the edges to the center. It doesn't take long to stir either. Since cocoa affects proteins and they can settle. If this happens, then still add a little baking powder (1 tsp). But usually everything works out so well.

Description

Greetings, dear readers and guests!

As promised, I share with you the recipe for chocolate biscuit! The recipe for a biscuit is not with cocoa powder, but with dark chocolate. A cake made on the basis of such a biscuit is more fragrant, rich and very tasty!

Cake biscuit I will bake in the oven, but if you are the owner of a slow cooker, you can safely adapt the recipe for it. And it's just a matter of time. Bake such a biscuit in a slow cooker for 60 minutes + 10 minutes to keep warm. The multicooker switches to this mode automatically, immediately after baking.

From chocolate biscuit dough, you can bake not only a biscuit. This dough makes wonderful fragrant muffins! Great dessert for kids!

Ingredients:

  • eggs - 6 pieces,
  • sugar - 180 gr.,
  • flour - 130 gr.,
  • baking powder - 1.5 teaspoons (half a package for 10 gr.),
  • vanilla sugar - 1 package,
  • a pinch of salt,
  • dark chocolate of good quality - 100 gr. (but you can also 130 gr.),
  • soft drain. oil - 140 gr.,
  • powdered sugar - 40 gr.

How to cook:

The photo with the necessary products shows chocolate on a saucer. I was going to use it, but once it was in the microwave for only half a minute, it was impossible to look at it. It turns out that I didn’t buy chocolate, but some kind of sweets with filling. Although the seller guaranteed the quality. Here, friends, I won’t buy chocolate by weight anymore. This "likely" chocolate turned out to be a delicious drink, which I brewed from cocoa powder and milk. And I baked my chocolate biscuit with chocolate from Italy! While the chocolate is cooling, take care of the eggs. They need to be divided into yolks and proteins. Pour the whites immediately into the mixer bowl, and the yolks into a separate small container. And we begin, soft plums. Beat butter with powdered sugar for 2 minutes. If you took sugar instead of powder, then you will have to beat longer.

Cut the cooled chocolate biscuit into cakes and make a delicious treat out of them! I cooked