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Shock biscuit. How to make chocolate sponge cake

Moist chocolate biscuit - delicious to obscene. Cakes of a confectionery product do not need additional impregnation. Syrup impregnation is needed only if the culinary author himself wishes it. What is required for baking, and what nuances should be remembered?

Classic chocolate biscuit

The classic chocolate biscuit has a delicate, moist and not at all greasy texture. Cakes can be smeared with chocolate cream, covered with icing, and then a “full-fledged” and incredibly tasty cake will come out of this baking.

For baking, prepare the following ingredients:

150 gr. wheat flour;
a glass of sugar;
vanilla and salt to taste;
a teaspoon of baking powder;
3 tablespoons of cocoa;
egg;
200 ml of milk;
a couple of tablespoons of melted butter;
dark chocolate bar;
150 ml of heavy cream;
fruits and powdered sugar to taste.

The dough cooks very quickly. Before cooking, turn on the oven to warm it up. Sift flour and cocoa through a fine sieve. Mix the ingredients together, adding a teaspoon of baking powder, as well as salt and vanilla to taste. Add milk, butter, sugar and eggs to the dry ingredients. Blend well with a blender.

We grease the mold with butter, and pour the chocolate dough. Bake for 25 minutes at 180 degrees Celsius. While the cakes are being prepared, let's start cooking.

A bar of dark chocolate, break into small pieces and put in a water bath. When the chocolate melts and the mass becomes homogeneous, pour the cream. Take the ganache off the fire. Take the cake out of the oven and let it cool down. We cover the cake with ganache, and decorate the biscuit with fresh fruit. We put the confectionery in the refrigerator for a couple of hours, and then enjoy exquisite taste. Bon appetit!

Easy and delicious cocoa recipe

As a result of cooking, you will get a wet biscuit that will have a good height. Often, such biscuits are used to create a multi-layered cake. To prepare a wet biscuit, prepare the following ingredients:

50 gr. milk fat;
50 gr. fatty milk;
50 grams of cocoa;
3 pieces of chicken eggs;
100 gr. Sahara;
100 gr. flour;
vanilla extract to taste.

Melt butterfat on. Beat eggs with sugar until a stable foam forms. We also introduce flour here, and continue to beat for high speed. In a white mass, we introduce cocoa powder and vanilla extract sifted through a sieve. Melted butter remove from the water bath. Pour the milk into a saucepan and bring to a boil. Hot milk, together with butter, is introduced into the chocolate dough. We mix. We bake a biscuit for 25 minutes at a temperature of 180 degrees Celsius.

Wet biscuit in a slow cooker with chocolate

Moist chocolate chip cookies are easy to make. And if a slow cooker comes to the aid of the hostess, then this action will turn into real magic. Baking in a slow cooker comes out incredibly lush and juicy. And for the preparation of a confectionery, you should prepare the following ingredients:

6 chicken eggs;
a glass of sugar;
a glass of flour;
40 grams of cocoa;
3 tablespoons of vegetable fat;
vanilla to taste;
chocolate chips - 100 grams.

Beat chicken eggs with sugar. Sift the dry ingredients through a fine sieve and add to the mixture. Beat with a mixer. Continuing to beat, we introduce vegetable fat and vanilla. Turn off the mixer. We introduce chocolate chips. We mix the mass. We grease the multicooker form with vegetable oil, pour out the dough and bake in the “Baking” mode for about 1 hour.

Wet cake layers

Are you planning to make a cake? Then keep perfect recipe wet cake. To prepare the confectionery, prepare the following ingredients:

350 grams of wheat flour;
4 tablespoons of cocoa;
a tablespoon of lemon juice;
a glass of sugar;
a teaspoon of soda;
5 tablespoons of vegetable fat;
200 grams of water;
salt and vanilla to taste;
a teaspoon of instant coffee.

Flour, salt, baking soda, vanilla, cocoa powder - mix in a dry bowl. Pour vegetable fat with sugar into another bowl, add instant coffee, lemon juice and water. We beat the "wet" products with a mixer until a homogeneous consistency is formed.

Continuing to beat the mass, mix in the dry ingredients. Pour the resulting dough into a mold smeared with butter, put in the oven and bake at a temperature of 180 degrees for about 30 minutes. Bon appetit.

Wet biscuit on boiling water

Wet chocolate biscuit has a porous structure. However, this is not the main thing, its dignity. For baking, you will need the following ingredients:

a couple of eggs;
2 cups of sugar;
2 cups of flour;
1 glass of milk;
120 grams of vegetable or butter;
6 tablespoons of cocoa;
a glass of boiling water;
1.5 teaspoons of soda and the same amount of baking powder.

Mix flour, sugar, soda, baking powder and cocoa. Crack the eggs into a dry bowl and beat lightly with a whisk. We introduce milk and the required amount of vegetable oil. We turn on the mixer and begin to beat the mass, gradually introducing into it the dry ingredients prepared earlier. When the mass becomes homogeneous - we introduce a glass of boiling water. Pour the dough into a dry form, and set to bake at a temperature of 180 degrees Celsius for 40 minutes.

How to cook a wet kefir biscuit?

With the amount of ingredients suggested below, you will get 8 slices of the pie. To saturate the taste of the confectionery, you can cover with ganache (see recipe above).

Ingredients:

a glass of kefir;
150 grams of flour;
a teaspoon of baking powder;
50 grams of vegetable oil;
50 grams of cocoa;
150 grams of sugar;
vanilla to taste.

Pour kefir, sugar and vegetable oil into a bowl. Whisk until the sugar is completely dissolved. Flour, baking powder and cocoa - pass through a sieve. We introduce into the kefir mass, beat with a mixer, and add the required amount of vanilla extract. Bake for 25 minutes at 180 degrees Celsius.

Secrets of making chiffon biscuit

Very delicate and very porous - this is how you can characterize a chiffon biscuit. To prepare a confectionery product, you should prepare:

a glass of flour;
a couple of teaspoons of baking powder;
a teaspoon of soda;
a glass of sugar;
60 grams of cocoa;
5 yolks;
a teaspoon of coffee;
170 ml of water;
170 grams of vegetable oil;
8 proteins + 50 grams of sugar for whipping.

Pour coffee into a glass of water, and let the drink cool down. Mix dry ingredients in one bowl. With a mixer, beat the yolks, along with the butter and a mixture of cocoa and coffee. We beat the mass well. We also introduce the previously prepared mixture with dry ingredients. Beat with a mixer.

Whisk egg whites with sugar or icing sugar until stiff peaks form. We introduce the protein mass into the chocolate dough, gently stirring it with a spoon. Pour the biscuit mass into a mold, and bake at a temperature of 160 degrees Celsius for about 50 minutes.

Wet biscuit is quite easy to prepare. And in order not to overdry the cakes, we advise you to get acquainted with some recommendations from confectioners.

Add a teaspoon of cornstarch to the batter to prevent puffing after baking.
Cover the baking dish with foil. Thus, the necessary moisture in the cake will remain.
The readiness of the cake can be checked with a toothpick.
To easily remove the cake from the mold, place it on a damp towel.

Moist biscuit - ideal with hot chocolate, tea, coffee and soft drinks. This is the perfect treat for guests at home!

hello my Dear friends and comrades!

You often ask me about a chocolate biscuit and ask me for advice on which better fit for this or that cake.

I spent a little marketing research on the expanses of our Internet and found out that there are not so many worthwhile chocolate biscuit recipes.

With this thought, I decided to collect for you in this article three of their most successful chocolate biscuits, which differ not only in taste and color, but also in texture, and, of course, in the method of preparation.

I can't even tell which of these biscuits I like more. They are so different that you should try ALL of them, #sorry:)

Biscuit No. 1. With chocolate.

Many of you are already familiar with this recipe. This biscuit is the oldest and most well-worn chocolate biscuit. I often recommend it to you. Himself in Once again baked just 2 days ago. It is so rich in itself that it does not require, unlike vanilla, a lot of "additional materials". Here, for the last cake, I simply soaked it in syrup and layered it with mascarpone cream. It turned out simply brilliant.

Now his recipe will be here.

We will need:

dark chocolate, 55-60% - 140 gr.
butter - 75 gr.
eggs - 6 pcs.
sugar - 180 gr.
flour - 100 gr.
starch - 50 gr.
baking powder - 16 gr.

Cooking:

Biscuit number 2. On boiling water

Thanks to the addition of coffee, this type of chocolate biscuit is very rich in taste and color, but at the same time incredibly tender.

Ingredients:

cocoa powder - 85 gr.
flour - 200 gr.
sugar - 225 gr.
soft brown sugar - 200 gr.
baking powder - 1 ½ tsp
soda - 1 ½ tsp
salt - ¾ tsp
eggs, large - 2 pcs.
kefir - 235 ml
sunflower oil - 120 ml
vanilla extract - 2 tsp
boiling water - 235 ml
instant coffee - 1 tsp

Cooking:

We heat the oven to 180ºС. We grease the form with a diameter of 23-24 cm with oil, cover the bottom with parchment and grease again with oil.
Put all dry ingredients (except coffee) into the mixer bowl: cocoa, flour, sugar, baking powder, soda and salt. Mix at low speed mixer for 2 minutes.
Pour instant coffee with boiling water and stir until dissolved.
Then we introduce all the remaining liquid ingredients (along with hot coffee), and mix for another 3 minutes until a homogeneous mass is formed.
Pour the batter into the mold and bake for 60 minutes or until dry on the skewer.
We cool the finished biscuit for 5 minutes in the form, after which we turn it over onto a wire rack, remove the paper and leave it to cool completely.
After the biscuit has cooled, cut off the dried top from it.

Classic biscuit with cocoa

This is similar to mine. When you asked me how to make chocolate from this vanilla biscuit, I usually advised you to simply replace part of the flour with cocoa. But in fact, from the same course, I have a recipe for a chocolate biscuit, which is prepared a little differently.

I'm telling.

For this chocolate biscuit we need:

butter - 25 gr.
eggs - 225 gr.
sugar - 135 gr.
salt - 1 gr.
vanillin - on the tip of a knife
flour - 50 gr.
starch - 50 gr.
cocoa - 25 gr.

Cooking:

Melt the butter and leave it aside to cool.
Preheat the oven to 150º. Line the bottom of a 24 cm springform pan with parchment paper.
In a separate bowl, mix flour, cornstarch and cocoa.
Put eggs, salt, vanilla in the mixer bowl and beat until foam appears.
Then gradually add sugar and continue to beat until a fluffy light, but not very thick mass is formed, 5-10 minutes.
I beat on my 500Wattnik at the highest speed for about 10 minutes.
Sift flour with cocoa into beaten eggs and gently mix with a metal slotted spoon or silicone spatula with folding movements from bottom to top and from the edges to the center.
We separate a couple of tablespoons of chocolate dough into a bowl where we had flour, and mix it with the cooled butter.
We return this mixture to the main dough and gently mix again until smooth.
Pour the batter into the prepared pan and bake in the preheated oven for 35 minutes.
We check the finished biscuit by pressing a finger in the center of the cake: if the shape of the biscuit is restored after pressing, then the biscuit is ready.
Remove the cake and leave it on a wire rack to cool completely. Then we separate the biscuit from the walls of the mold with a knife and take it out.

If you plan to cut your chocolate biscuits into cakes, then it is better to let them dry for several hours before wrapping them in cling film.

And since many have already begun to ask which cream is better to choose for these biscuits, here is my article to help you. My favorite is with mascarpone.

And in conclusion, you can watch my latest video on making chocolate biscuit dough:

Good luck, love and patience.

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 cook ideal basis for lots of delicious cakes? Then you just have to master the recipe chiffon biscuit.

The consistency of the cake will have a more delicate texture than 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:

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.
We divide the eggs into whites and yolks.
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.
Without stopping whipping the yolks with sugar, gradually introduce the oil.
After the oil is completely introduced, add the cooled cocoa-coffee mass to our mixture.
Sift flour into a separate container, mix it with baking powder and soda;
Now you can pour the flour into the chocolate mass and start kneading the dough.
Separately, beat the whites, when they turn into a lush white mass, add the previously poured sugar, bring them to the state of peaks.
In parts, a few tablespoons, we introduce whipped proteins into the chocolate dough, kneading it thoroughly. The resulting dough is similar to sour cream.
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. Collect from chiffon biscuit delicious cakes 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:

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;
Mix flour, previously sifted, with baking powder and cocoa powder;
Eggs are divided into yolks and proteins;
In a separate dry bowl, beat egg whites until stiff. Continuing to beat, we introduce sugar into the protein mass.
Add the yolks to the flour and cocoa mixture, knead until smooth;
Using a wooden spoon, we introduce the proteins to the dough, with the same spoon carefully knead with slow movements from the bottom up.
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:

In a separate clean container, mix the dry ingredients. Sift flour beforehand.
Separately, using a whisk, beat the eggs, add vegetable oil and cow's milk to them.
We combine the liquid and dry mass, knead with a wooden spoon;
Add a glass of boiling water to the dough, mix, not allowing to cool.
Pour the resulting batter into a mold, the bottom of which is pre-lined with foil or parchment paper.
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.
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:

As in the previous recipe, mix all dry ingredients in a separate container.
Then add the rest to them: eggs, milk, oil, vinegar.
Mix as thoroughly as possible and pour into a parchment-lined form.
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:

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.
Beat egg whites with a mixer top 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.
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.
To the sweet egg mass, add in small portions the flour, previously mixed with cocoa powder. Mix the dough with a wooden spoon slowly.
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.
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:

Give the oil time to soften. Then beat it with a mixer until fluffy, then add vanilla and regular sugar.
Grind the cheese through a sieve, add it to the butter mixture.
Add eggs while continuing to beat the dough with a mixer.
In a separate bowl, mix flour, baking powder and cocoa.
We introduce the flour mixture into the biscuit-curd dough.
We shift the thoroughly kneaded dough into a mold, the bottom of which is covered with parchment and greased with oil.
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 after that 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:

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;
Continuing to beat, pour the eggs with sugar and vanillin;
Flour, sifted in advance, is introduced in parts into the egg mass, until a batter is obtained;
Rub the chocolate on a fine grater and add to the dough, mix again;
Leave the dough to infuse for about 5 minutes, beat again;
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;
Pour cherries onto the set dough and pour the second part of the dough;
Bake for about half an hour more.
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:

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

Cream for chocolate biscuit

Biscuits themselves are a delicious and delicate dessert, but only in real masterpiece they turn after the selection of delicious impregnation and cream.

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.

Today we will cook delicious dessert: classic chocolate biscuit. It is very tender, lush, soft - each piece just melts in your mouth. You can use air classic biscuit as a basis for cakes: their taste will vary depending on the cream, decoration and impregnation. Many people ask the question: how to cook a chocolate biscuit so that it is delicious? The most important thing is to carefully and correctly select all the ingredients and strictly follow the step-by-step recipe.

Ingredients:

eggs - 6 pieces;
a pinch of salt;
sugar - 6 tablespoons (with a slide);
flour - 6 tablespoons;
butter - optional;
vanilla;
cocoa - 3 tablespoons;
baking powder - 1 teaspoon.

Classic chocolate biscuit. Step by step recipe

We take 6 eggs at room temperature and separate them: in one container - the protein, in the other - the yolk.
Add a pinch of salt to the protein and start beating. Beat at low speed first, then increase. Beat the protein until a thick foam forms.
Beat the yolks for about 1 minute, without adding sugar. As soon as the yolks are beaten, they should lighten and increase in volume.
Add 3 tablespoons of sugar (with a slide) to the protein and yolk. Beat both substances for about 3-4 minutes until a thick foam forms.

Please note: the sugar in the yolks may not completely dissolve, but this is not a problem.

We combine both mixtures and with a mixer at low speed mix the yolks with proteins.

If you beat at maximum speed, then the protein may fall, so it will be better to mix at a low speed.

After whipping, add vanilla (you can also add vanilla sugar or vanilla essence).
Now add 6 full tablespoons of flour, 2.5-3 tablespoons of cocoa and baking powder (if you want the biscuit to become more airy). Mix everything and sift through a sieve.
Gently mix with a spatula in one direction so that the proteins do not fall. Mix until the dough is completely coffee-colored, without white. After mixing, our mass will settle, however, it will be lush and elastic.

Be sure to mix with a spatula - silicone or wooden. Never stir with a spoon.

We take butter: for 6 eggs we need 1 tablespoon. Melt the butter in the microwave (it should not be very hot).
In a separate bowl, take literally a spoonful of our chocolate biscuit dough and add butter there.
Mix everything first in a small bowl, add to the total mass and mix again.

You should not add oil immediately to the common container, because in this case we will mix the biscuit dough for a long time and part of the biscuit will settle.
Also note: if you do not add oil, then the biscuit will be classic dry. But, if you add a little oil, then something like a creamy biscuit comes out.

Now it's time to pour our biscuit dough into the mold. I draw your attention to the fact that you can take any shape - the main thing is that the diameter matches the number of products.
For example: we are preparing a delicate chocolate sponge cake for 6 eggs, so our form should be about 24 centimeters in diameter. If you take a standard form, 28 centimeters, then the biscuit will be low.
We cover the bottom of the form with parchment paper (if it is absent, then you can sprinkle with flour or grease with oil).

In no case do we lubricate the sides, because in this case the biscuit will rise poorly!

Pour our dough into a mold and send it to a hot oven (preheated to 180 degrees) for 20-25 minutes.
We take out the dough and check the readiness with a toothpick. If it remains dry, then the biscuit is ready, but if the toothpick is wet, then you need to leave it in the oven for a few more minutes.

Many people ask about exactly what level to bake a biscuit: it needs to be baked on level 2-3 / row (starting from the bottom).

Taking the chocolate biscuit out of the oven, carefully run a knife along the edges so that they become free from the shape, and take it out. Leave for a few hours to cool.

Tip: if the top of the cake turned out to be a slide, then in order for it to become even, it must be turned over onto a flat surface.

If you prepared a chocolate biscuit with baking powder, then it will be about 3.5-4 centimeters in height, and the dough itself inside will become more airy and porous.
Without baking powder, the biscuit will be about 2.5-3 centimeters in height, and the inside will be denser.
But, despite these differences, chocolate biscuits at home turn out to be delicate in taste and insanely tasty.
I draw your attention: when cooking a biscuit in a slow cooker, the cake rises about 2 centimeters higher.

Chocolate cake is perfect for tea. It is soft, fluffy and literally melts in your mouth. You can serve it to the table without any additives or cut it into pieces and grease with any delicious cream. In any case, the classic biscuit will appeal to anyone who tries it at least once.

If you love chocolate cakes, you have come to the right place. right time. Now we will tell you how to prepare the base for your favorite dessert. You will find many recipes for chocolate biscuits. You can choose the one you like to make the cake of your dreams.

The recipes are very similar, but still they are different in complexity and final result. Some are more moist, some are more fluffy, and others are more chocolatey. To understand which of the recipes is your favorite, you have to try each one.

General principles of preparation

Eggs have always been and will always be the key ingredient in biscuits. It is on them that the splendor depends. Therefore, it is important that they are fresh. From fresh eggs, it is important to beat a dense foam. If you beat egg whites and yolks poorly, you will get a pie, but not a cake. You can add a little salt or lemon juice to whip it up easily.

The second important item in our recipes is chocolate. In our case, this is ground cocoa. If you want a more chocolaty, rich, deep taste, choose chocolate over cocoa.

Classic chocolate biscuit

Cooking time

calories per 100 grams

Classics are always in fashion, everyone knows that. Today it is a chocolate biscuit that really wants to be on your table and be complemented by some delicious cream to your taste.

How to cook:

Tip: If the whites are not whipping well, you can add a pinch of salt to them.

Egg-based chocolate biscuit

Eggs are always very important in cake biscuit. If they were not, you would have to use baking powder or soda to raise the dough. But we still decided to knead the dough for a chocolate biscuit with eggs, so as not to spoil the taste.

How much time is 1 hour and 10 minutes.

What is the calorie content - 310 calories.

How to cook:

Eggs, as usual, separate into different bowls.
Place the container with proteins in the refrigerator, so they will beat better.
Pour half the sugar into the yolks, turn on the mixer and start beating the mass.
Beat until creamy in color and texture. It should be very fluffy, light and tender.
The oven at this stage can already be turned on at two hundred degrees Celsius.
Get a bowl of squirrels, whip them into a lush, stagnant foam.
When the proteins are almost whipped, pour the second half of the sugar, beat until all the crystals are dissolved.
Stir the whites to the yolks in several stages.
Knead each time until smooth, gently prying the mass with a spatula.
Next, stir in the flour, passing it in parts through a sieve.
After that, add cocoa in the same way.
Grease a cake mold with oil, pour out the dough and bake it for about forty minutes at a temperature of 170 degrees until a toothpick is dry.

Tip: If you're not sure about your shape, cover it with parchment paper.

Recipe for baking in a slow cooker

If you have a slow cooker in your kitchen, consider yourself a winner. You just need to knead the dough for a chocolate biscuit, and the assistant will do the rest. Isn't it wonderful?

How much time is 1 hour and 25 minutes.

What is the calorie content - 291 calories.

How to cook:

Break fresh eggs into a deep bowl.
Pour sugar and start beating the mass until a dense, but at the same time light foam.
In a bowl, mix cocoa, vanilla and flour.
Visually divide the dry mixture into several parts, introduce it to the eggs.
It is advisable to use a sieve.
Each time the mass must be brought to a homogeneous consistency with a spatula.
Lubricate the multicooker bowl with oil, pour the dough into it.
Distribute it and turn on the baking mode for one hour and five minutes.

Tip: You can beat the eggs separately if you like. Many believe that this is how the biscuit can become even more magnificent.

Baking with coffee

Very unusual biscuit with chocolate and coffee. Its aroma will drive you crazy even in its raw form, what can we say about the finished cake? Neighbors will gather under your door uninvited, rest assured!

How much time - 1 hour and 50 minutes.

What is the calorie content - 288 calories.

How to cook:

Pour water into a saucepan, place it on the stove, turn on the fire.
Bring to a boil and then remove from heat to cool slightly. In this case, the water must remain hot.
Dissolve cocoa and coffee in it, mix and let cool.
Mix sugar (180 grams) with salt, baking powder and soda.
Place the yolks in a bowl, beat them until creamy and increase in volume.
Add butter and cooled chocolate-coffee base, mix until smooth.
Add prepared dry ingredients to the resulting mass.
Mix everything thoroughly with a spatula or whisk.
Pour the whites into a deep bowl, pour the rest of the sugar.
Beat them with a mixer or a whisk in a light, airy foam.
Visually divide the proteins into four parts.
Stir them into the chocolate mixture one at a time, whisking each time until smooth.
Pour the finished dough into the mold, spread it with a spatula.
Bake for 55-60 minutes at 160 degrees Celsius.

Tip: Vegetable oil can be substituted for butter in this recipe.

Baking with dark chocolate

Everyone who makes a cake dreams of the most magnificent and light biscuit. So, this biscuit will also be as chocolatey as possible, because we added dark chocolate!

How much time - 1 hour and 40 minutes.

What is the calorie content - 248 calories.

How to cook:

Pour flour, starch, and baking powder into a bowl.
Break the chocolate into cubes and melt. It will be better, of course, if you have chocolate drops, not a bar.
To melt, you can prepare a water bath, or you can place a bowl of chocolate for two minutes in the microwave.
Divide the eggs into two bowls into whites and yolks.
Pour water into a saucepan, put on the stove and turn on the fire.
As soon as it boils, remove from heat and mix with regular and vanilla sugar.
Enter already slightly cooled sweet water to the yolks.
Beat them into a fluffy foam with a mixer or whisk.
Pour in the chocolate and stir until smooth, stirring gently with a spatula.
Cool the whites a little, putting them together with the container in the refrigerator for fifteen minutes.
Then take out and beat into a fluffy, airy foam.
Add a third of the mass to the chocolate, connect with a spatula.
Next, add the bulk ingredients prepared at the beginning (flour, baking powder and starch).
You need to add parts and preferably with a sieve.
After each time, it is important to mix the components thoroughly.
When all the flour has been added, fold in the rest of the egg whites.
Mix well and the dough can be poured into a mold.
Distribute and put in the oven, heated to 200 degrees for 35-40 minutes.

Tip: You can use milk instead of water. This will make it even tastier.

Easy sponge cake recipe

Simplest, classic recipe chocolate biscuit. Suitable for both cake and pie. It can be served in all its glory to guests or cut into relatives for tea.

How much time is 1 hour and 20 minutes.

What is the calorie content - 346 calories.

How to cook:

First you need to mix cocoa with flour and pass the mass through a sieve.
Break the eggs into a bowl, add the yolks to them.
Add sugar and mix thoroughly.
Turn on the mixer or electric whisk, beat the eggs with sugar into a fluffy, yet light and airy foam.
In three stages, stir in the flour and cocoa, kneading the dough with a spatula each time.
Place the butter in a saucepan, remove to the stove and turn on a low heat.
Bring to complete dissolution, cool slightly.
Take some biscuit dough, mix it with butter and return to the base.
Pour the finished dough into a mold and bake at 190 degrees for 30-35 minutes.

Tip: Vanillin can be used instead of vanilla sugar.

Stuffing - preparing the best cream for biscuit cake

Chocolate cream drives everyone who tries it for the first time crazy. If you haven't tried it yet, get started. If you have tried, most likely, you already have a bowl with half the ingredients in your hands.

How much time - 20 minutes + cooling.

What is the calorie content - 548 calories.

How to cook:

Place egg yolks in a saucepan, pour cold water.
Slightly (!) Beat the components with a whisk.
Pour in the condensed milk and put it on the stove, turn on the fire.
While stirring, boil the mass until it becomes thick.
At this stage, pour in cocoa, mix thoroughly.
Stir in the butter until the cream is smooth.
Cool and use as directed.

Tip: to make the butter disperse faster, you can cut it into cubes.

When the biscuit is already in the oven, do not open it for the next 30-35 minutes. If you open it, there is a high probability that it will fall due to a sharp temperature drop. Unfortunately, if the dough has fallen off, it can no longer be lifted.

The finished product must be taken from oven and cool at room temperature. After that, you can extract it from the form. Then let it cool completely (!) and only then cut it to fill it with cream or stuffing.

The chocolate biscuit recipe is something that every housewife should keep. In a notebook, blog, notebook - it doesn't matter. Having such a recipe, you will always win. It is very tasty, incredibly fragrant and moderately sweet!

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