home > Confectionery > Chocolate sponge cake is an exceptional dessert! Recipes for tender and always delicious chocolate biscuit cakes. The most delicious and simple chocolate biscuit


Chocolate sponge cake is an exceptional dessert! Recipes for tender and always delicious chocolate biscuit cakes. The most delicious and simple chocolate biscuit




Chocolate is the very product that is never in abundance. In the world of the sweet tooth, it is a kind of ambrosia - the food of the gods, only accessible to everyone. Everyone knows the undoubted benefits of this product with the caveat that it is used from high-quality cocoa beans and is used in moderation.

The delicacy brought to Europe by Cortes contains vitamins of group B and PP, as well as many useful minerals, including calcium, magnesium, iron and potassium that we need so much. With reasonable amounts of consumption, chocolate improves memory, stimulates the nervous and circulatory systems.

Relieves PMS syndrome and increases sexual desire. With the help of cocoa beans, the Aztecs cured many different diseases from diarrhea to impotence. Eating chocolate promotes the production of the hormone of happiness - endorphin. Helps the body cope with the effects of stress and apathy.

With all of that said, it's no surprise that chocolate baked goods are a hit that never lets up. The calorie content of chocolate biscuit varies depending on the recipe chosen. If we average the data given on various resources, we get the result - 396 kcal per 100 g of product.

Chocolate biscuit - step by step photo recipe

Take my word for it - this is a very tasty and very simple recipe for a delicious chocolate biscuit. Yes, very chocolatey! Sometimes you really want something rich in chocolate, but there is no mood or time to cook a brownie cake or chocolate fondant ... And then this dessert will come to the rescue.

Ingredients:

  • eggs - 4 pieces;
  • cocoa - 2 tablespoons;
  • sugar - 150 grams;
  • flour - 200 grams;
  • salt;
  • baking powder.

For impregnation:

  • condensed milk;
  • strong coffee.

For ganache:

  • dark chocolate - 200 grams;
  • milk or cream - a couple of tablespoons;
  • butter - 1 teaspoon.

Cooking:

1. Beat the eggs with sugar for 10-15 minutes until a dense foam forms. Add flour and baking powder, mix gently with a whisk. The dough turns out liquid, but quite airy.

3. Lubricate the detachable biscuit mold with butter and pour our dough into it.

4. Bake for 40 minutes at a temperature of 170 degrees. The biscuit should rise. We check the readiness with a wooden stick - if there is no sticky dough, our biscuit is ready.

5. Let it cool and cut into 2-3 parts. I have a large shape, the biscuit is not very high and I managed to cut it only into 2 parts.

6. Soak the bottom of the chocolate biscuit with condensed milk. Plain, not boiled. It is liquid and fluid, so it will easily soak our biscuit. We soak the second part of the biscuit with strong black coffee.

7. Cooking ganache - melt dark chocolate in a water bath and add cream or milk + butter to it so that it acquires a silky texture.

8. We connect the parts of the biscuit, spread the ganache on top, distribute it throughout the biscuit.

That's all - our chocolate biscuit is ready! Very, very tasty, rich and tender.

How to make chocolate chiffon biscuit?

Would you like to learn how to prepare the perfect base for many delicious cakes? Then you simply must master the recipe for making chiffon biscuit.

The consistency of the cake will have a more delicate texture than the classic version, which allows you to start collecting the cake without being distracted by impregnation. True, dexterity, skills and time for its preparation will have to be spent more.

Prepare the following ingredients for the tastiest chiffon biscuit perfection:

  • 1/2 tsp soda;
  • 2 tsp. baking powder and natural coffee;
  • 5 eggs;
  • 0.2 kg of sugar;
  • ½ st. grows. oils;
  • 1 st. flour;
  • 3 tbsp cocoa.

Step by step:

  1. We combine coffee and cocoa, pour boiling water over them, stir as thoroughly as possible until the latter is completely dissolved. Allow the mixture to cool down while you prepare the rest of the ingredients.
  2. We divide the eggs into whites and yolks.
  3. Thoroughly beat the yolks with sugar, after pouring a few tablespoons of sugar into a separate small, always dry container. After whipping, you should get a lush, almost white mass.
  4. Without stopping whipping the yolks with sugar, gradually introduce the oil.
  5. After the oil is completely introduced, add the cooled cocoa-coffee mass to our mixture.
  6. Sift flour into a separate container, mix it with baking powder and soda;
  7. Now you can pour the flour into the chocolate mass and start kneading the dough.
  8. Separately, beat the whites, when they turn into a lush white mass, add the previously poured sugar, bring them to the state of peaks.
  9. In parts, a few tablespoons, we introduce whipped proteins into the chocolate dough, kneading it thoroughly. The resulting dough is similar to sour cream.
  10. We pour our future chiffon biscuit into a mold and send it to an already preheated oven.

It will be ready in about an hour. We take out the finished biscuit from the mold 5 minutes after taking it out of the oven. You can collect delicious cakes from chiffon biscuit only after it has completely cooled down.

Chocolate biscuit in a slow cooker

Required Ingredients:

  • 1 st. flour and white sugar;
  • 6 medium eggs;
  • 100 g cocoa;
  • 1 tsp baking powder.

Cooking process:

  1. We pre-prepare a metal multi-cooker bowl, grease it with fat and sprinkle lightly with breadcrumbs so that the finished biscuit comes out of it without loss;
  2. Mix flour, previously sifted, with baking powder and cocoa powder;
  3. Eggs are divided into yolks and proteins;
  4. In a separate dry bowl, beat egg whites until stiff. Continuing to beat, we introduce sugar into the protein mass.
  5. Add the yolks to the flour and cocoa mixture, knead until smooth;
  6. Using a wooden spoon, we introduce the proteins to the dough, with the same spoon carefully knead with slow movements from the bottom up.
  7. We shift the dough into the multicooker bowl, bake in the "Baking" mode for about an hour. We check the readiness of the dessert in the standard way by piercing it with a match or a splinter. If the stick comes out of the dough clean and dry, then your biscuit is ready.

Boiled chocolate biscuit recipe

Fans of chocolate delicacies are familiar with the recipe for the most delicate, porous and very rich biscuit in boiling water.

We invite you to try it out:

  • 2 eggs;
  • 1.5 st. sifted flour and beet sugar;
  • 1 st. milk and boiling water;
  • 0.5 st. grows. oils;
  • 100 g cocoa;
  • 1 tsp soda;
  • 1.5 tsp baking powder.

Cooking process:

  1. In a separate clean container, mix the dry ingredients. Sift flour beforehand.
  2. Separately, using a whisk, beat the eggs, add vegetable oil and cow's milk to them.
  3. We combine the liquid and dry mass, knead with a wooden spoon;
  4. Add a glass of boiling water to the dough, mix, not allowing to cool.
  5. Pour the resulting batter into a mold, the bottom of which is pre-lined with foil or parchment paper.
  6. We place the form in the oven, the temperature of which has warmed up to 220 ⁰, after 5 minutes we lower the temperature of the oven to 180 ⁰. We continue baking for about an hour.
  7. We take out the cooled biscuit from the mold and either serve it to the table, or cut it into three cakes and turn it into an excellent base for the cake.

Super easy and delicious chocolate cake

Another simple chocolate delight recipe.

You need to check if you have:

  • 0.3 kg of flour;
  • 1.5 tsp soda;
  • 0.3 kg of sugar;
  • 3 tbsp cocoa;
  • 2 eggs;
  • 1.5 st. milk;
  • 1 tbsp vinegar (take regular or wine);
  • 50 g of olive and butter;
  • vanillin.

Step by step:

  1. As in the previous recipe, mix all dry ingredients in a separate container.
  2. Then add the rest to them: eggs, milk, oil, vinegar.
  3. Mix as thoroughly as possible and pour into a parchment-lined form.
  4. We put the form in a preheated oven, the baking process takes about 1 hour.

Fluffy chocolate biscuit on eggs

Keep in mind that to make a truly magnificent biscuit, you will need well-chilled eggs - 5 pieces, which are already about a week old, as well as:

  • 1 st. sifted flour;
  • 1 st. white sugar;
  • vanillin optional;
  • 100 g cocoa;

Step by step:

  1. Separate all 5 eggs into whites and yolks. For these purposes, it is convenient to use a special spoon with holes on the sides through which the protein flows down. Try not to get a drop of the yolk into the protein mass.
  2. Beat the whites with a mixer at maximum speed, when the mass begins to turn white, gradually begin to introduce sugar. This process takes approximately 5-7 minutes, so please be patient. As a result, we get a thick, white mass that forms peaks.
  3. Beat the yolks a little, adding 1 tablespoon of sugar to them. Then pour them into the proteins, continuing to beat the latter with a mixer.
  4. To the sweet egg mass, add in small portions the flour, previously mixed with cocoa powder. Mix the dough with a wooden spoon slowly.
  5. Pour the dough into a mold, the bottom of which is covered with oiled paper. When choosing dishes for baking a biscuit, keep in mind that it tends to increase in volume and rise twice.
  6. Since the dough tends to settle quickly, it should be placed in a preheated oven without delay.

The preparation time for a tender and fluffy chocolate biscuit is about 40 minutes.

Curd chocolate biscuit

Let's learn how to cook a delicious curd-chocolate dessert.

Ingredients:

  • low-fat cottage cheese, preferably homemade - 0.25 kg;
  • 1 st. white sugar;
  • 0.25 kg of sifted flour;
  • 2 eggs;
  • 100 g of oil;
  • 1 sachet of vanilla;
  • 2 tsp baking powder;
  • 50 g cocoa;
  • a pinch of salt.

Step by step:

  1. Give the oil time to soften. Then beat it with a mixer until fluffy, then add vanilla and regular sugar.
  2. Grind the cheese through a sieve, add it to the butter mixture.
  3. Add eggs while continuing to beat the dough with a mixer.
  4. In a separate bowl, mix flour, baking powder and cocoa.
  5. We introduce the flour mixture into the biscuit-curd dough.
  6. We shift the thoroughly kneaded dough into a mold, the bottom of which is covered with parchment and greased with oil.
  7. The baking time of the curd-chocolate biscuit is 45 minutes, the oven temperature should be 180 ⁰С.

After your culinary masterpiece is ready, take it out of the oven and cover it for a quarter of an hour with a clean kitchen towel, and only then take it out of the mold, sprinkle with powdered sugar and treat the guests.

Cherry Chocolate Cake Recipe

This delicious dessert turns out surprisingly light, tasty, has a light cherry sourness. In the summer version of the biscuit, you can use fresh fruits, and in winter they are successfully replaced by jam from a jar or frozen cherries.

In addition to the standard four eggs for biscuits, a glass of flour and the same amount of sugar, you will need:

  • 50 g of chocolate;
  • 1 sachet of vanillin;
  • 1 st. pitted cherries.

Cooking order:

  1. Break the eggs over a bowl, beat them with a mixer for about 10 minutes. Without it, this process can be done manually, but it will take twice as much time;
  2. Continuing to beat, pour the eggs with sugar and vanillin;
  3. Flour, sifted in advance, is introduced in parts into the egg mass, until a batter is obtained;
  4. Rub the chocolate on a fine grater and add to the dough, mix again;
  5. Leave the dough to infuse for about 5 minutes, beat again;
  6. Pour half of the dough into the prepared pan and place in the preheated oven for 10 minutes. Thus, the bottom of our pie will bake a little;
  7. Pour cherries onto the set dough and pour the second part of the dough;
  8. Bake for about half an hour more.
  9. top with chocolate icing and berries.

How to make a moist chocolate biscuit?

If you like juicy, even "wet" cakes, this recipe is for you.

You will need:

  • flour - 120 g;
  • medium or large eggs - 3 pcs.;
  • cocoa - 3 tbsp. l;
  • ½ cup white sugar;
  • fresh milk - 50 ml;
  • butter - 50 g;
  • salt - ¼ tsp;
  • ½ tsp baking powder.

Step by step:

  1. Melt the butter on a small fire, heat the milk, but do not boil;
  2. In a dry container, mix the dry ingredients with a whisk or fork (if desired, replace the baking powder with soda);
  3. We separate chicken eggs into yolks and proteins;
  4. First, beat the whites until smooth, add sugar to them a little bit;
  5. After the sweet protein mass is whipped to stable white ridges, gradually introduce the yolks, continuing to knead with a mixer;
  6. We introduce dry ingredients in small portions;
  7. Pour the melted butter and warm cow's milk, mix again and pour into the prepared form;
  8. Bake in a preheated oven for about 40 minutes.

Cream for chocolate biscuit

Biscuits in themselves are a delicious and delicate dessert, but only after choosing a delicious impregnation and cream do they turn into a real masterpiece.

The cream mass is used to decorate and layer cakes.

Butter cream for chocolate biscuit

The simplest, but no less tasty cream. It consists of all two ingredients:

  • oil (usually 1 pack is taken);
  • condensed milk (2/3 of a standard can).

The butter softens and is whipped with a mixer, after which we add condensed milk to it. Beat the cream for about 15 minutes, as a result we get a lush white mass.

Chocolate glaze

Ingredients:

  • dark chocolate bar;
  • 0.15 l cream;
  • 5 tbsp powdered sugar.

The cream should be boiled, then removed from the heat and a finely broken bar of chocolate should be thrown to them. Stir with a whisk until completely dissolved.

After that, add powder on a spoon, stir well so that lumps do not form. After the cream has completely cooled, use it to layer and decorate the cake.

Custard for chocolate biscuit

Ingredients:

  • 1 st. fresh milk;
  • 0.16 kg of flour;
  • 0.1 kg of white sugar;
  • Egg yolk - 2 pcs.;
  • Vanillin sachet.

We start by grinding the egg yolks with sugar, add vanilla and flour, mix until smooth. Boil the milk, cool, and then pour our mixture into it. We put the resulting mass on fire, constantly stirring until thickened.

Impregnation for chocolate biscuit

Impregnation will give your chocolate biscuit sophistication and enrich its taste. Its simplest variety is ready-made syrups, or jam diluted with water.

Lemon impregnation

It will give your dessert a light lemon sourness.

You will need:

  • half a lemon;
  • 1 st. water;
  • 100 g white sugar.

First, we prepare sugar syrup by heating water over a fire and dissolving sugar in it. Remove the zest from the lemon and squeeze the juice, add them to the syrup. After cooling, soak the cake with this mixture.

Impregnation based on coffee for chocolate biscuit

Light alcoholic coffee impregnation goes well with the taste of chocolate biscuit.

Ingredients:

  • 1 glass of pure water;
  • 20 ml of high-quality cognac;
  • 2 tbsp coffee (natural will be tastier, but instant is also possible);
  • 30 g white sugar.

Dissolve sugar in boiling water. Add coffee with cognac to the water. After boiling the mixture, remove it from the heat and cool. We use it as an impregnation.

Chocolate biscuit is a completely independent product: it has a presentable appearance both as a whole and in a section. Tall, porous, with a soft copper tint, impeccable in taste. Sprinkle with a handful of powdered sugar and serve! And the best basis for a complex cake is not worth looking for. Ordinary biscuits are kept for a day before cutting into cakes for better maturation. This one is ready to be impregnated without delay. Change the butter cream to sour cream, custard, protein, coat with citrus or berry curd, collect in a pile, cover with crumbs, coconut flakes, decorate with fruits, marzipan figurines and serve to the table in half an hour.

Prep time: 60 minutes / Serves: 8 / 22 cm tin

Ingredients

  • wheat flour 100 g
  • eggs 4 pcs.
  • sugar 150 g
  • dark chocolate 100 g
  • butter 100 g
  • baking powder 10 g
  • salt 2 g

How to make chocolate biscuit

We carry out several processes in parallel - we immediately stock up on bowls, they will need 5 pcs. Arrange the separated egg whites and yolks in two bowls. We take out the eggs (large) in advance from the refrigerator and keep at room temperature for about an hour.

Beat the whites with a mixer for about 3-4 minutes - it all depends on the power of your unit. We stop when we reach airy and steady peaks. In the third container, we heat a bar of black (!) Chocolate in a water bath or in a microwave oven. Let me remind you that chocolate with a high percentage of cocoa beans is important - this time do not take cocoa powder, even very good one. In another bowl, we grind soft, pliable butter and granulated sugar - we work with a fork or whisk, you can use a combine to knead the dough.

Having combined sugar with butter to crumbs, pour viscous warm chocolate, continue to knead and bring the composition to a uniform color.

We return to the yolks - add one egg yolk to the chocolate and already sweet butter. Stir thoroughly each time until smooth.

In the last plate, mix a bit of salt to enhance the taste, sifted wheat flour and only the highest grade, as well as a portion of baking powder. If you wish to add vanilla flavor, toss in a teaspoon of vanilla sugar at this stage. We introduce dry ingredients in two or three doses - at first the chocolate dough will become quite paid and the spoon / whisk / spatula will turn with difficulty.

Finally, we shift the protein foam in parts. Like the yolks, stir each time until completely combined. At the last stage of kneading, the dough with chocolate is noticeably moistened and turns from thick into a fluffy, stretchy, creamy one.

For convenience and for the sake of the ideal side of the future product, we lay a heat-resistant form with a diameter of 22 cm with sheets of baking paper. We do not lubricate with any fat. We fill with sticky dough - level the surface and send it to a preheated oven. We bake a homemade chocolate biscuit for about 30 minutes at a temperature of 180 degrees. Do not open the door for the first 20 minutes - the biscuit cake will fall off or swell unevenly!

After half an hour, we check the crumb, puncturing with a long torch. If there are no wet clots, take it out. Many cooks cool biscuits without removing them from the dishes, turning them upside down and setting them at a certain height above the countertop. I have another way. Right in the form, in the initial position, we throw it on the table (we spread a towel for a soft landing) from a height of about 50 cm. You can do it a couple of times. We shake the high and porous cake, do not allow it to shrink. Then we take it out, cool it down. Carefully tear off the parchment from the cold biscuit, turn it upside down.

Loose, with a bright aroma of chocolate, the biscuit is beautiful and tasty on its own - we powder it a little or choose a complex decor. See what sweets are on hand. Jam, condensed milk, ice cream, nuts and fresh berries are suitable here.

If there is already a reason, we build a full-fledged cake. We cut it into three cakes, grease with sweet and sour impregnation, a delicate cream, decorate it impromptu. Happy tea!

Alexandra 04.01.13
Gorgeous cake, very elegantly decorated

Alyona
Alexandra, thanks for the feedback. As a rule, the most beautiful and useful decorations for a cake are fresh fruit decorations.

Luda 08.06.13
I baked a chocolate biscuit, we are already eating up. The biscuit turned out tender, fragrant, rose well and evenly. Recommended for cooking. I usually bake this biscuit without problems for separate whipping of whites and yolks. Beat the eggs and sugar at a good speed with a mixer for 15 minutes until the mass increases several times. It also turns out an airy, delicate biscuit for the cake.

Alyona
Linda, thank you very much for your comment.

lily 08.07.13
the recipe is really good, but why bother so much? if possible on a 26 cm form. 3 eggs 200 gr. butter 200 sugar 1 bar of melted chocolate! vanilla. and baking powder. you can add liquor. beat butter or margarine with sugar. then beat in the eggs one at a time, 3 minutes apart. When everything is well beaten add chocolate. 150g sour cream. then flour 100 gr. vanilla baking powder. All this at a low mixer speed. and all.

Alyona
Lily, thank you for your chocolate biscuit recipe. I'll have to try it)))

Alexandra 10.08.13
the recipe is a little wrong, my biscuit has risen by half and after 30 minutes, I looked into the oven and it settled down. Maybe you shouldn't beat egg whites with sugar? It turns out not stable foam but icing for Easter cake

Alyona
Alexandra, if everything was done according to the recipe, then I see only one reason for failure. Apparently you lowered the temperature of the oven a lot, the chocolate biscuit was slowly cooking, but after half an hour it was still too raw. Opening the oven drastically lowered the temperature and the biscuit sat down. It is important to maintain the temperature and do not open the oven at all for the first 20 minutes. And yet, proteins are whipped into icing for Easter cake, if you put a lot of sugar ...
P.S. Specially today I baked biscuit cakes to make the recipe step by step, tomorrow I will post pictures.

Marina 02.11.13
I have long wanted to try baking a chocolate cake, specifically a biscuit one, because I love the feeling of satiety from this kind of desserts. I liked the recipe, it seems nothing particularly complicated, but it looks very appetizing. The only thing is that it does not fall off even after 30 minutes and is somehow scary to cut, will it turn out evenly, will it not fall apart?

Alyona
Marina, after thirty minutes, be sure to try the biscuit for readiness (the usual way with a wooden toothpick). If the biscuit is baked, then it will not settle. Cut the biscuit after it has completely cooled, otherwise it will crumble when cutting. Usually baked in the evening, and cut the next day.

Maria 02.11.13
tell me, please, what shape to lay the paper in? in which the biscuit will be baked or in which the dough is cooked?

Alyona
Good afternoon Maria! The paper is usually placed in the bottom of a large rectangular pan or pan in which the biscuit is going to be baked. Due to the presence of paper, it is easier to remove the cake from the mold. If the form is detachable, then this can be omitted. I have a detachable with a special coating, I just pour the dough and put it in a hot oven.

Jan 16.12.13
I like to cook chocolate biscuits, but I haven’t tried it with such a filling yet, it’s interesting to cook with prunes and whipped cream.

Elvira 12/18/13
I have finally found the perfect biscuit recipe. And now it’s clear why my biscuits don’t turn out airy - I looked into the oven all the time! I will not do this again, although I always worry that the biscuit may not be baked.

Inna 12/18/13
My biscuit has always turned out excellent, because I have been baking cakes all my life, so I think that the chocolate biscuit will not disappoint). The biscuit really needs to be baked only in a hot oven and it is advisable to close the door more carefully during baking, such a dough requires caution). Chocolate cake will be in place, both on holidays and on weekdays, it will please no less).

Zuhra 12.01.14
I'm going to bake a chocolate biscuit for my mom's birthday, this is her favorite of all the cakes. But I would like to decorate it somehow in a special way… Maybe I should use coconut instead of chocolate chips to decorate the cake…?

Alyona
Zuhra, you can decorate the cake with coconut flakes, or you can come up with something more original. I always like decorations made from fresh fruits or candied fruits.

Valya 11.02.14
We have a tradition at work - for a birthday, bring a homemade cake. I'm going to surprise my girls. True, I have never tried baking a chocolate biscuit, but everything is described in such detail in the recipe that it will be difficult to make a mistake.

Nastya 12.02.14
I just adore chocolate, and if it’s also a chocolate biscuit, then you won’t pull me away from such deliciousness by the ears)). I cooked according to your recipe, it turned out the first time)), only instead of vanilla I added half a bag of vanilla sugar.

Alyona
Nastya, thank you for your feedback)))

Xenia 07.05.14
Thank you, the chocolate biscuit turned out just super!

Lily 10.05.14
Hello! I have been looking for a recipe for a chocolate biscuit for a long time, only yours liked it. Did everything strictly according to the recipe - it turned out! Tall, beautiful! I cook twice already!!! I know that the cocoa in the biscuit shrinks, but since the dough is kneaded slowly and not for long, everything worked out! Thank you!!!

Alyona
And thank you, Lily, for your kind words!

Tatiana 13.12.14
Very good recipe! The cake came out just like the photo. The first time the biscuit came out so good! The combination with prunes and cream is excellent. The whole family is delighted. Thanks!!!

Alyona
Tatyana, hello!

Anya 11.01.15
I noticed that cocoa makes the dough a little heavier, and it does not rise as much as in a regular biscuit. Therefore, I also add a teaspoon of baking powder or slaked soda to it on the tip of a knife.

Vika 18.01.15
Yesterday I baked such a biscuit cake, I brag)). It seems to have turned out, at least it left in one day, it’s good that I managed to take a photo at first. I didn’t have coconut flakes, I garnished with walnuts. Not as beautiful as on the site, but for the first time, too, it seems to me, not bad)).

Alyona
Vika, your cake turned out amazing! Thank you for the feedback and for the photo)))

Inna 12.03.15
An excellent recipe, yesterday they tried to bake it, but instead of prunes, I added frozen cherries to the filling. It turned out - just lick your fingers. I did not know that you should not open the oven when the biscuit is baked. Now I understand why yesterday everything turned out so well.

Daria 11/30/18
Good afternoon, Alena! I always loved and bought a biscuit in the store, and I never thought that it was so hard to prepare and so fastidious in cooking! It turned out with grief in half, of course I have it! :) For some reason, when mixing the dry mass with whipped yolks, lumps formed! But it still turned out delicious in the end! Thanks to you and your site! Thanks

Alyona
Daria, it's difficult to cook the first time, but in fact, the biscuit just takes a little practice)))))))

If shortbread and puff pastry are not for you, biscuits will always come to the rescue. Homemade chocolate biscuit cakes are just what you need. Remember the names of cakes with chocolate biscuit, familiar from childhood: "Truffle", "Marika", "Vaclavsky", "Zdenka", "Crane" - all these amazingly delicious confectionery products can be prepared on your own!

Recipes for homemade chocolate biscuit cakes in the oven

On this page you can find recipes for biscuit chocolate cakes and step-by-step photos of how to make products.

Sponge cake with chocolate "Truffle"

Compound: biscuit - 420 g, cream - 350 g, chocolate, syrup for impregnation - 200 g.

Prepare a biscuit of 6 eggs, roll out a biscuit layer, cut it horizontally into two equal parts and soak them with syrup. Prepare chocolate cream separately (see recipe). Cover the first layer of biscuit with an even layer, grease the top and sides of the cake with the same cream and then sprinkle the whole cake with grated chocolate. You can also decorate the chocolate biscuit cake with chocolates or chocolate figurines.

Sponge cake with chocolate cream "Fairy Tale"

Compound: ready-made biscuit - 400 g, - 400, syrup for impregnation - 200 g, biscuit crumb.

Bake the biscuit prepared for the cake with chocolate cream in a round shape, cool and cut lengthwise into three equal parts, which are soaked in syrup. Lubricate each layer with chocolate cream and glue together. Lubricate the surface and edges of the cake with the same cream and apply wavy and straight lines on top with a confectionery comb, and sprinkle the edges at the cut points with biscuit crumbs. Decorate the surface of the chocolate biscuit cake cooked in the oven according to this recipe with cream in the form of roses and leaves.

Biryusinka biscuit cake with chocolate, nuts and lemon

Ingredients:

Biscuit - 484 g, chocolate cream cream - 385, finishing cream cream - 194, soaking syrup - 145, chocolate icing - 25, roasted nuts - 50, lemon slices - 15 g.

Cooking method:

Biscuits are prepared cold. They are baked in round molds, cooled, cut out of the mold and cut horizontally into three layers, soaked with syrup: lower - less, upper - more. Glue together with chocolate cream. The surface and sides are smeared with white cream. Sprinkle the sides with roasted chopped nuts.

Pay attention to the photo - the chocolate biscuit cake according to this recipe is decorated with a white cream border around the edge, and in the middle with a chocolate cream border:

Lemon slices are put inside this border, and between the first and second border they are sprinkled with chopped chocolate in the form of grains.

Delicious biscuit cakes with chocolate icing

Biscuit cake with chocolate "Marzipan"

Ingredients:

  • For test: 3 eggs, 3 tbsp. l. water, 200 g sugar, 1 sachet of vanilla sugar, 3 tbsp. l. flour, 3 tbsp. l. starch, 50 g chocolate, baking soda and salt on the tip of a knife, 1 tbsp. l. margarine.
  • For glaze: 100 g dark chocolate, 3 tbsp. l. milk, 2 tbsp. l. butter, 2 tsp. powdered sugar.
  • For decoration: yellow marzipan mass, sugar balls.

Biscuit preparation.

Separate the yolks from the proteins, mix with half the indicated amount of sugar and salt and, gradually adding hot water, beat into foam with a whisk or mixer. Add whites, whipped into a strong foam with the remaining sugar, sifted flour, soda and chocolate melted in a water bath.

Mix quickly, put the dough in a greased form with margarine, bake in a preheated oven until cooked.

Glaze.

To prepare the glaze, melt the chocolate in hot milk, cool slightly, add butter and powdered sugar, grind.

Roll out the marzipan mass thinly, cut out the crescent and stars with cutters.

Put the hot biscuit on a dish, cover with glaze. Decorate a delicious sponge cake with chocolate icing with marzipan figurines and sugar balls.

Biscuit chocolate cake "Marika"

Ingredients:

Chocolate biscuit - 153 g, biscuit roll - 146, chocolate cream cream - 551, chocolate icing - 10 g.

Cooking method:

The biscuit and roll are prepared in a cold way. Cocoa powder is added to the biscuit. Baked in round shapes. After cooling, they are cut out of molds and cut into four pieces. Only two are used for the cake.

Cream of chocolate cream is prepared in the same way as for the goose foot cake.

After baking and cooling, the biscuit for the roll is glued together in pairs with cream, cut into strips 40-50 mm wide and twisted into a roll so that its diameter matches the diameter of the cake. Put on a biscuit layer, smeared with cream, spiral up.

The surface of the roll is smeared with cream, covered with a second biscuit layer. The surface and sides are smeared and decorated with cream, the top is sprinkled with chocolate, prepared in the form of shavings.

Sponge cake with chocolate icing, strawberries and custard

Ingredients:

Biscuit cake:

  • 3 eggs
  • sugar - 180 g
  • flour - 120 g
  • cocoa powder - 1.5 - 2 tablespoons.

Filling:

  • 200 g strawberries
  • 1 tablespoon of sugar.

Cream:

  • half a glass of sugar
  • half a glass of water
  • 1 tablespoon flour
  • half a stick of butter

How to bake:

First, for a chocolate biscuit cake with strawberries, you need to make the dough: separate the yolks from the proteins; beat the yolks with 0.5 cups of sugar until light, fluffy; Whip room temperature whites with clean whisks of a mixer with 0.5 cups of sugar until a thick foam - start beating at low speed, gradually move to high. Gently fold the egg whites into the yolks. Sift the flour and mix gently from bottom to top, in one direction. We also sift the cocoa powder so that it becomes lighter and more airy, then the chocolate biscuit will not sag much when cooled.

The more cocoa, the more chocolatey the taste and the darker the cake. Gently mix the biscuit dough - so that there are no lumps left, but at the same time splendor is preserved. Pour the dough into a detachable form, the bottom of which is covered with oiled paper, and bake the cake for about half an hour. While the cake is baking, make the filling for it. We cut clean strawberries into halves (small berries can be left whole) and sprinkle with a little sugar.

We let the finished cake cool in the oven - if you get the biscuit right away, it may settle. We take out the cooled cake from the mold. Put the biscuit on a dish. We cut the cake in two.

We spread the strawberries on the bottom, pouring the cake with the resulting strawberry juice. The top must also be poured with syrup, otherwise it turns out dry.

Lubricate the top cake with creamy custard. We cook it like this: from 1/4 cup of water and sugar on a small fire, cook sugar syrup; when the sugar dissolves, pour in the second 1/4 cup of water, in which the flour is well mixed. Cook, stirring, until thickened. Let cool to room temperature, add butter and beat.

Cover the bottom layer with the top one.

Decorate the top layer to your liking. You can grease it with the rest of the cream and sprinkle with grated chocolate, or melt the chocolate bar and pour over the icing.

On top of the icing, beautifully lay out the strawberries. Chocolate sponge cake with custard is ready!

Sponge cake with chocolate icing and compote fruit

Biscuit cake with chocolate "Wenceslas"

For Chocolate Sponge Cake with Fruits you will need:

  • Chocolate biscuit - 480 g, Czech cream - 745, grilled crumbs - 135, fruits from compote - 130, chocolate icing - 10 g.
  • For cream: granulated sugar - 190 g, butter - 440, whole milk - 200, starch - 30, cognac or wine - 20 g.

Cooking method:

Chocolate sponge cake is baked in round molds. After cooling, they are cut out of the mold and cut horizontally into three layers. To prepare the cream, milk is boiled with sugar, brewed with starch, previously diluted milk, and cooled. Beat the butter, add the chilled mass, cognac or dessert wine and beat again for 10–15 minutes. The finished cream is mixed with part of the fruit.

For roast crumbs, caramel is prepared by boiling the syrup to 165 ° C. Roasted nuts are poured into hot caramel, poured onto a table or sheet greased with fat, allowed to harden, then crushed (378 g of molasses, 378 g of dried nuts and 0.0003 g of vanillin are taken for 756 g of sugar).

Biscuit layers are glued with cream. Lubricate the surface and sides with cream and sprinkle with roast crumbs.

The surface of the biscuit cake with chocolate icing and fruit is decorated with cream and chocolate.

Chocolate biscuit cake with custard "North"

Ingredients for the biscuit dough base: flour - 1.5 cups, eggs - 6 pcs., fine sugar - 1.5 cups;

for the sand base of the dough: flour - 2 cups, granulated sugar - 0.5 cups, butter - 300 g, egg yolks - 3 pcs., sour cream - 2 teaspoons;

for custard: butter - 200 g, egg - 1 pc., milk - 1.5 cups, sugar - 1 cup, vanilla sugar - 1 sachet, flour - 1 teaspoon, starch - 1 teaspoon;

for chocolate cream: chocolate - 200 g, butter - 600 g, eggs - 4 pcs., granulated sugar - 3 cups, vanilla sugar - 1 sachet, milk - 0.5 cups.

The cake is made from two types of base and two types of cream.

Prepare the biscuit dough and bake the cake of the desired shape from it in a medium-heated oven until the surface of the biscuit is lightly browned. Cut the finished chilled biscuit into two horizontal cakes.

Sand base preparation. Mix flour with sugar, add chilled butter cut into pieces and chop everything together well with a knife so that butter grains are obtained. Add sour cream and yolks, knead the dough, divide it into three parts and refrigerate for 10-15 minutes. In the same form in which the biscuit was baked, bake shortbread cakes one at a time, placing the dough in the form and slightly pressing it to the bottom of the form, also until lightly browned. Carefully remove the cakes from the mold and cool. Prepare custard from all the components of the recipe.

Preparation of chocolate cream. Softened butter is well rubbed with sugar and, without stopping grinding, add one egg at a time and pour in boiled warm milk little by little. In an almost ready cream, put vanilla sugar and add softened chocolate. Whisk the cream again and refrigerate.

On a prepared flat dish, smeared with custard, put a sand cake, generously grease it with custard, lay one layer of biscuit on it, grease with chocolate cream up to 1.5 cm thick, cover with the second half of the biscuit, grease with custard. Put a shortbread cake on a layer of cream and grease with chocolate cream. With the same cream, grease the sides of the cake with a solid mass or from a cornet, applying it in strips. The third shortbread cake, browned during baking a little more than all the other cakes, crush with a rolling pin into crumbs and cover the cake diagonally with it so that stripes are obtained. Between these strips, apply strips of custard with a cornet. Chill chocolate biscuit cake with custard well for at least 5 hours.

Cherry Chocolate Sponge Cake Recipes

Chocolate biscuit cake with cherry

Ingredients:

  • 5 yolks
  • 180 g sugar
  • 125 ml vegetable oil
  • 60 g cocoa powder
  • 170 ml water
  • 220 g flour
  • 2 teaspoons baking powder
  • 0.25 teaspoon of soda
  • 8 proteins
  • 0.25 tsp citric acid
  • 50 g of powdered sugar.

Cream Ingredients:

  • 500 ml cream (33-35%)
  • 350 ml low-fat yogurt
  • 200 g powdered sugar
  • 2 teaspoons vanilla sugar
  • 20 g gelatin
  • half a glass of water.

For cherry filling and impregnation:

  • 600 g pitted cherries
  • 150 g sugar
  • 2 tbsp. spoons of starch
  • half a glass of water.

For decoration:

  • 50 g chocolate.

Cooking:

Biscuit baking.

Separate whites from yolks. Beat egg yolks with sugar in a blender until light and fluffy. In several steps, pour vegetable oil into the prepared mass, mixing well with a spoon.

Dilute cocoa with warm water and mix thoroughly. Add diluted cocoa to the yolk-butter mass.

Mix flour with baking powder and soda. Sift the flour into the bowl with the prepared mass and mix the dough thoroughly with a spoon.

Beat egg whites in a food processor with powdered sugar until stiff peaks. Gradually add the beaten egg whites to the prepared dough and mix gently with a spoon.

Line the bottom of a springform pan with a diameter of 26 cm with baking paper. Pour the biscuit dough into the mold. Bake at 160 degrees Celsius for about 50 minutes. Leave the baked biscuit in the mold to cool for about 10 minutes. Then turn the biscuit pan upside down and place on 4 glasses or cups. Leave in this position until completely cooled. Then take the biscuit out of the mold.

Butter cream preparation:

Whip cream in a food processor with powdered sugar and vanilla sugar until fluffy. Add yogurt and mix at low speed.

Soak gelatin in cold water and let it swell a little. Heat the mixture until the gelatin dissolves, but do not bring to a boil. Add a few tablespoons of cream to the dissolved gelatin and mix. Then put this mixture into the cream and mix at low speed.

Preparation of cherry filling and impregnation:

Wash the cherries and remove the pits. Put the cherries in a saucepan, add sugar and starch. Stir, heat over low heat until boiling and boil for 2-3 minutes. Cool and drain the cherries in a colander.

Leave 13-15 cherries to decorate the cake. Divide the rest of the cherry into two equal parts.

Dilute the syrup with boiled water and use to soak biscuit cakes.

Cake assembly:

Cut the biscuit into three layers. Trim the cakes, cutting off irregularities from them. Grind the scraps into crumbs for sprinkling the cake from the sides.

Lay one cake on a dish. Soak it with a third of the cherry syrup. Put the cream in a pastry bag and squeeze out small piles on the cake, starting from the edges of the cake.

Lay a row of cherries in a circle. Fill the entire surface of the cake with cherries and cream.

Lay the second cake. Soak it with syrup, then, just like the first cake, fill its surface with cherries and cream.

Lay the third cake on top and soak it with syrup. Lubricate the top of the third cake with cream. Lightly grease the sides of the cake with cream and sprinkle with biscuit crumbs. Decorate the top of the cake with cream and cherries. Sprinkle the cake with grated chocolate. Let the chocolate cherry sponge cake rest for 2-3 hours at room temperature, then refrigerate.

Sponge cake with chocolate cream and cherries on goose foot cognac

Ingredients:

Biscuit - 195 g, chocolate cream cream - 622, chocolate icing - 109, cherry on cognac - 115 g.

For the chocolate buttercream: butter - 318 g, powdered sugar - 250, cream 35% - 64, cocoa powder - 33, vanillin - 8 g.

The biscuit is prepared in a cold way, baked in round shapes. After cooling, cut out of the mold and cut horizontally into two layers. Only one is used for the cake. Canned cherries are freed from the stone, poured with cognac (102 g of pitted cherries and 16 g of cognac) and left for several hours. Then the cherry is laid evenly on the biscuit layer. They put a metal ring in the shape of a cake on the workpiece and fill it to the brim with chocolate cream, level the cream with a knife and put the cake in the refrigerator to cool the cream. Then cut it out of the mold with a knife.

The surface and sides are glazed with chocolate, preheated to a temperature of 30 ° C and combined with cocoa butter. After the chocolate has hardened, the surface is decorated with a border of chocolate cream and chocolate in the form of crow's feet.

Cream for chocolate biscuit cake according to this recipe is prepared as follows: powdered sugar, cream and 1/3 of the butter are mixed, boiled for 3-5 minutes with strong heat. Then cooled down to 20 °C. Beat the remaining butter, add the prepared mass, cocoa powder, vanillin and beat for 10-15 minutes until a fluffy homogeneous mass is formed. Canned cherries are pitted and infused in cognac or wine for 4–5 hours. Chocolate icing is tempered before use.

Quality requirements: cake - biscuit, covered with chocolate, a layer of cherries and chocolate cream is visible on the cut.

Homemade chocolate biscuit cake with curd cream

Ingredients:

  • 6 eggs
  • 1 st. Sahara
  • 50 g butter
  • 1 tsp baking powder
  • 1.5 -2 tbsp. l. cocoa
  • 1-1.5 st. flour

Cream:

  • 250 g cottage cheese
  • 1 st. sour cream
  • 1 st. Sahara
  • 1 sachet of vanilla sugar

Cooking:

1. First we prepare a biscuit. Beat eggs with sugar until 5 times larger, not just foam, but thick foam. This will take 8-10 minutes. But if you have a super powerful mixer, then maybe faster.

2. While the eggs were beating, melt the butter in a water bath. Add to beaten eggs, stir.

3. Mix a glass of sifted flour with baking powder and cocoa.

4. Pour in the eggs. If the mass turns out to be watery, you can add more flour. The dough should be like thick sour cream.

5. We put the oven in an oven preheated to 180 degrees.

6. Bake for 30 minutes. Then reduce the heat a little and bake for another 15 minutes. Then take it out of the oven, take it out of the mold not immediately, but after 10-15 minutes.

7. Cool and only then cut lengthwise into three parts.

8. If you have time, it is better to cut the biscuit not immediately, but after a few hours, so that it infuses and cuts better.

9. While the biscuit is baking, prepare the curd cream. To do this, mix cottage cheese, sour cream, sugar, vanilla and beat with a mixer.

10. Lubricate each cake with curd cream, decorate with chocolate sprinkles. There is no need to infuse such a chocolate-biscuit cake with curd cream.

Biscuit chocolate cake with condensed milk and marmalade "Crane"

Ingredients:

  • Biscuit - 429 g, cream - 380, lipstick - 100, cocoa powder - 25, jam - 50, fruit or candied fruit - 15 g.
  • for cream: butter - 190 g, yolk - 50, condensed milk with sugar - 150, roasted nuts - 30, vanillin - 0.5 g.

Cooking method:

For the cake, a biscuit is prepared in the main way, but butter and nuts are used for its preparation. The nuts are roasted and combined with flour, and the butter is melted and added after kneading with flour and nuts. Baked in round shapes. After exposure, cut into three layers.

When preparing the cream, 1/3 (by weight of water) of beaten egg yolks is added to condensed milk and boiled until thickened for 2–3 minutes in a water bath. Pass through a sieve and cool to 20°C. Beat the butter, add the mass, chopped roasted nuts, vanillin and beat for 10-15 minutes. Biscuit layers are glued with this cream.

The surface and sides are smeared with jam and glazed with fondant with the addition of cocoa powder, decorated with fruits or candied fruits. When the fondant hardens, a drawing in the form of a crane is applied to a biscuit chocolate cake with condensed milk and jam using a stencil with cocoa powder.

Recipes for chocolate biscuit cakes with nuts

Sponge cake with chocolate, fruits and nuts "Zdenka"

Ingredients:

Biscuit - 150 g, biscuit with cocoa powder - 350, jelly - 240, Czech cream - 740, fruit - 150, roasted nuts - 50 g.

Cooking method:

Biscuit is prepared in the main way in the usual way and with cocoa powder. Baked in round shapes. After exposure, cut into two layers. The cream is prepared as for the Wenceslas cake.

For the cake, two pieces of biscuit with cocoa and one of the usual biscuit are used, it is placed in the middle. The layers are glued together with fruit cream. The surface and sides are smeared with white cream. Sprinkle the sides with roasted chopped nuts. On the surface, a white cream border is made and the cake is decorated with fruits. Chocolate biscuit cake with nuts is put in the refrigerator to cool the cream and poured with tinted jelly on top.

Biscuit chocolate cake combined "Red and black"

Composition for the biscuit base of the cake: egg yolks - 6 pcs., sugar - 1 cup, sour cream - 1 cup, soda slaked with vinegar - 1 teaspoon, vanilla sugar, flour - 1.5 cups, cocoa powder - 0.25 cups;

for the creamy base of the cake: egg whites - 6 pcs., sugar - 1 cup, butter - 100 g, sour cream - 1 cup, chopped walnut kernels - 1 cup, soda slaked with vinegar - 1 teaspoon, flour - 1.5 cups, vanillin, red berry juice.

To prepare a chocolate biscuit for a cake according to this recipe, grind the yolks with sugar, add sour cream, soda slaked with vinegar, cocoa powder and flour. Knead the dough (thickness, like pancakes), pour it into a deep frying pan greased with oil and bake in the oven with low heat for 40-45 minutes.

Cream base preparation. Whisk the egg whites until stiff foam, add sugar, red juice from the berries (the color of the workpiece depends on the amount of juice) and grind well. Mix together melted butter, sour cream, chopped walnuts, vanilla and flour. Carefully introduce prepared proteins into the dough, mix well and bake in the same way as a dark cake.

Cream preparation. Wipe 2 cups of fine sugar with 2 eggs, gradually pour in 0.5 liters of warm boiled milk, mix thoroughly and bring to a boil over very low heat, without stopping whipping the cream. Cool quickly and, adding 300 g of softened butter in small portions to the cream, mix well. It is necessary to stir the cream only in one direction - then it will turn out airy.

Allow the finished cakes to cool, cut them into horizontal layers. It turns out two red and two dark layers of dough base. Align the edges of the layers with a knife, layer the layers with cream, and, alternating in color, lay on a flat dish also smeared with cream.

As you can see in the photo, chocolate biscuit cake according to this recipe should be generously smeared with cream and sprinkled all over with crumbs made from scraps that were obtained by leveling the layers:

Biscuit cake with chocolate and fruit jam "Birch Log"

Ingredients for the test: eggs - 4 pcs., granulated sugar - 100 g, flour - 80 g, potato starch - 30 g;

  • For filling: fruit jam - 200 g;
  • to cover: vanilla cream - 175 g;
  • for decoration: cocoa powder - 10 g, water - 15 g, chopped nuts.

Prepare biscuit dough and bake a square biscuit on a baking sheet, cover it with jam on top and roll it into a tight roll. This roll should be slightly thicker and shorter than a regular biscuit roll. Cut the edges of the roll obliquely at the same angle. Cover the surface and edges of the roll with the prepared vanilla-butter cream. Mix cocoa with 2 teaspoons of hot water, dip a wooden stick with a thin end into the mixture and then apply lines with it on a layer of white cream so that the pattern looks like birch bark. Decorate the cake with chopped nuts.

Biscuit cake with chocolate filling "Smuglyanka"

Ingredients:

  • For test: 130 g margarine, 200 g sugar, 6 eggs, 100 g chocolate, 180 g flour, ground cinnamon, cardamom and salt on the tip of a knife.
  • For filling: 200 g, 400 g powdered sugar, 120 g butter, 2 tbsp. l. cognac.
  • For decoration: 1 st. l. cocoa, 1 tbsp. l. powdered sugar.

Cooking method:

Mix softened margarine, half the indicated amount of sugar, salt, cinnamon and cardamom. Grind with a whisk, adding yolks one at a time. Add melted chocolate in a water bath, egg whites whipped with the remaining sugar and sifted flour, knead a homogeneous dough.

Put it in a mold greased with margarine, bake in an oven preheated to 180 ° C for 20-30 minutes.

Cool the finished biscuit, cut lengthwise into 2 cakes.

To prepare the filling, grate the chocolate on a fine grater, add cognac and softened butter, whipped with powdered sugar. Mix everything thoroughly.

Grease biscuit cakes with cream, lay on top of each other. Sprinkle sponge cake with chocolate filling with sifted powdered sugar mixed with cocoa.

Chocolate biscuit cake with sour cream-chestnut cream "Princely"

Ingredients for the biscuit base of the cake: eggs - 12 pcs., sugar - 1 cup, lemons - 2 pcs., starch - 0.75 cups, flour - 0.5 cups;

  • for the chocolate dough base: almonds - 400 g, eggs - 20 pcs., chocolate - 100 g, sugar - 400 g, flour - 3 tbsp. spoons, ground cinnamon - 0.5 tsp;
  • for chestnut cream: boiled in milk and finely chopped southern chestnuts - 200 g, honey - 100 g, butter - 60 g, egg yolk - 1 pc., thick homemade sour cream - 100 g, chocolate - 20 g, vanilla sugar;
  • for the rum glaze: freshly sifted powdered sugar - 200-250 g, hot water - 3 tbsp. spoons, rum - 2 tbsp. spoons.

Biscuit base preparation. Grind the yolks white with sugar, add lemon zest, add starch and flour. Carefully fold in the beaten egg whites into the dough and mix from top to bottom. Pour the batter into the prepared pan and bake the biscuit.

Preparation of the chocolate base. Crush the peeled almonds with five eggs. Beat 15 proteins, add sugar, beat well again, put the prepared almonds, crushed chocolate, flour and cinnamon. Knead the resulting mass well and bake in the same form in which the biscuit cake was baked.

Preparation of chestnut cream. Mix chopped chestnuts with honey, sour cream and egg yolk and beat until foam appears. Separately, grind the butter with vanilla sugar and lightly moistened chocolate. Mix both masses together and beat.

Preparation of rum glaze. Mix powdered sugar with hot water and, adding rum, continue to stir until the desired density of the glaze.

Cool the finished biscuit base, soak in sugar syrup with rum, grease with chestnut cream, sprinkle with finely crushed nuts or almonds. Cool the finished chocolate cake as well, lay it on top of the biscuit cake. Cover the surface of the chocolate biscuit cake with sour cream chestnut cream with rum icing.

Cakes with chocolate biscuit and butter cream: recipes with photos and videos

Biscuit cake with chocolate cream "Christmas Tale"

Ingredients:

  • For test: 250 g chopped almonds, 250 g powdered sugar, 8 egg whites, 3 tsp. butter.
  • For buttercream: 250 g butter, 100 g sugar, 100 ml milk, 1 tbsp. l. cognac, 1 egg yolk, 1 sachet of vanilla sugar.
  • For chocolate cream: 100 g butter, 100 g sugar, 1 tbsp. l. cocoa powder, 3 tbsp. l. milk, 2 tsp. cognac, 1 egg yolk.

Cooking method:

Whisk the whites. Mix the almonds with powdered sugar and add to the protein mass. Divide the dough into 3 equal parts. Grease a baking sheet with butter and bake the cakes in an oven preheated to 220 ° C for 15–20 minutes. Ready cakes to cool.

To prepare butter cream, grind the yolk with sugar, pour in milk and, stirring, cook over low heat for 5 minutes, then cool, add softened butter, cognac, vanilla sugar and beat with a mixer.

To prepare chocolate cream, grind the yolk with sugar, pour in milk, add cocoa and, stirring, cook for 3 minutes.

Then cool, add softened butter, cognac and beat with a mixer.

The cakes prepared according to this homemade chocolate biscuit cake recipe are gently greased alternately with butter and chocolate cream and combined.

Biscuit cake with chocolate cream "Stefania"

Ingredients:

Biscuit - 444 g, chocolate cream - 888, cocoa powder - 18 g.

Cooking method:

Biscuits are prepared cold. Bake at a temperature of 210–220 ° C on sheets dusted with flour, leveling the round cakes with a knife along the stencil. The cream is prepared as described in the manufacture of the Houndstooth cake.

Six round biscuit cakes are sandwiched with chocolate cream and cream. The top and sides of the cake with chocolate biscuit and butter cream are sprinkled with cocoa and a grid pattern is applied with a knife.

Biscuit cake with chocolate cream and Dobosh caramel

Ingredients:

Biscuit - 438 g, chocolate cream - 762, caramel - 148 g

Cooking method:

Biscuit and cream are prepared in the same way as for the Stefania cake.

Six round biscuit cakes are layered with chocolate cream. The top of the cake is glazed with caramel. The sides are smeared with cream and sprinkled with biscuit crumbs.

The boiled caramel is applied to the top cake with a layer of 2–2.5 mm, leveled with a knife and, without letting it harden, radial cuts are made with a knife. The cake is divided into 16 parts.

The quality requirements are the same as for the Stefania cake; the top is decorated with caramel.

And now watch the video of biscuit-chocolate cakes for the recipes presented above:

Hi all. Today we are preparing a chocolate biscuit for a cake, lush and delicious, and you will find the recipe with a photo, step by step, under the description.

Delicate, fragrant and very tasty cake base, which simply melts in your mouth, is prepared from available products that are available in the house of every hostess. It takes very little time to prepare such a chocolate biscuit.

By the way, our website is full of recipes for quick desserts, which also won’t take much time, I recommend that you keep them bookmarked, as they can come in handy at any time, in case of unexpected guests. Check out these quick recipes like:

So today, chocolate biscuit for the cake, is included in this category of delicious recipes in a hurry. So, if guests unexpectedly came to you, then you can easily surprise them with your delicate chocolate biscuit cake.

Since we are making a chocolate biscuit today, in this recipe, we add cocoa powder, and if you want a simple, classic biscuit, you just do not add cocoa here. Otherwise, the technology is the same.

Biscuit is the most common base for a cake, because it has the most magnificent structure.

The secrets of making a magnificent chocolate biscuit for a cake

  • Eggs must be fresh and warm (room temperature)

The natural baking powder of the biscuit is egg whites, the splendor of the biscuit depends on their temperature and freshness.

  • Eggs with sugar, beat better for a long time

This is necessary so that the volume of the mass increases, 2-3 times. Beat at low speed first, then gradually increase it. This will not be a problem for you if you have a mixer. You can't do anything with a fork.

  • Sift flour and cocoa

They must first be mixed together and sieved. Then, very quickly mix into the egg mass (about 15 seconds), because when you mix the dry ingredients, the air bubbles in the dough are destroyed, and they, for the splendor of the biscuit, matter.

  • Avoid mechanical influences on the dough

It is necessary to stir the dough with a wooden spatula, slowly and carefully so that air bubbles do not burst and the protein does not fall off. DO NOT use metal objects. Carefully pour the finished dough into the mold and, immediately, send it to a well-heated oven.

  • Ready dough, chocolate biscuit for cake, do not leave to stand for a long time

Do not be distracted by anything until you put the biscuit in the oven. Prepare the form in advance, cover the bottom with parchment paper. But I don’t advise you to lubricate the sides of the form, because they will be slippery and will not allow the biscuit to rise.

  • The form is filled with a test no more than ¾

So it is necessary that the biscuit has somewhere to rise. We must not allow him to "run out" over the edges.

P.S. And here, be sure to take a look: "" - a very healthy liver dish, which, by the way, children do not really like, but in this recipe it is so disguised and cooked that the kids will not even understand that it is here at all. They will be happy to gobble up, respectively, receive a lot of useful vitamins for their body.

Well, now let's look.