Many housewives believe that a biscuit is a capricious pastry, so they glance in his direction with caution. Meanwhile, a biscuit is a delicious independent dessert, as well as the basic basis for cakes and pastries. In this recipe, I will share with you the secrets on how to make a rich chiffon chocolate sponge cake. The biscuit according to this recipe has a delicate chiffon structure, it is lush and airy.

So, the recipe for chocolate chiffon biscuit:

• Wheat flour - 200 g
• Vegetable oil (odorless sunflower or corn) - 125 ml.
• Sugar - 180 g (in yolks) + 50 g in proteins
• Good quality cocoa - 50 g.
• Water for brewing cocoa - 150 ml
• Baking powder -2 teaspoons
• Baking soda - 1/4 teaspoon
• Salt - 1/4 teaspoon
• Egg yolks - 5 pcs.
• Egg whites - 8 pcs.

How to cook:

Pour cocoa powder (50 g) with hot water (150 ml) and mix. In order for the biscuit to have a rich chocolate flavor, be sure to soak the cocoa in hot water and use cocoa powder with a high cocoa content. By the way, Nesquik baby drinks are not suitable for baking in the same way as for baby food.

We separate the egg yolks from the proteins very carefully so that not a drop of the yolk gets into the protein mass. The recipe for chocolate chiffon biscuit uses 5 yolks and 8 proteins. Unused yolks can be frozen by putting them in a bag and signing their number.

Beat the yolks with sugar (180 g) until white. The better the yolks are beaten into a fluffy mass, the fluffier the biscuit crumb will be. The principle of active air saturation of the dough is used in all biscuits, including

Pour in vegetable oil (125 ml.) Stir.

Pour the chocolate mixture of cocoa and hot water into the dough (by this time it should be at room temperature so that the yolks do not curl).

Beat the whites of 8 eggs at a powerful mixer speed into an elastic foam. Sugar (50 g) is added gradually when the foam has already formed (so that granulated sugar does not fall to the bottom of the bowl).

Mix all dry ingredients with a spatula so that the baking powder is well distributed in the flour. In the dry mix, we have flour (200 g) and baking powder (2 teaspoons). A great way to evenly mix in the baking powder is to additionally sift it with flour through a sieve.

Combine dry ingredients with liquid. Mix with a spatula or spoon until smooth.

So, we have liquid chocolate dough (look how beautiful it is, you just want to eat it right now, without waiting for baking). Whipped proteins must be added to the chocolate dough for the chiffon biscuit, this must be done as carefully as possible so that the air from the protein mass is not lost. All actions are exactly the same as in.

I do this: I mentally divide the protein mass into three parts and mix the proteins in three steps. I put on some of the proteins - I stir, then I put on the next portion again, etc. Stirring should be gentle movements from the bottom up, as if you are lifting the dough from the bottom up.

How to properly mix proteins into the dough, you can see in the following video:

Pour the dough into a specially prepared form (grease with a piece of butter and powder with flour). It should go down with a wide ribbon, it can be judged from it that the consistency is correct.


The oven must be preheated to 180 C. The biscuit is baked for 35-40 minutes until the toothpick is dry. The biscuit readiness test is carried out as follows: we lower a wooden stick (match, toothpick, torch) into the center of the biscuit and take it out. We look: if the stick is dry, there are no lumps of raw dough on it, then the biscuit is ready.

We take out the finished biscuit from the oven, cool in the mold for 20 minutes, then release it from the mold and leave it on the wire rack to cool completely. When the biscuit is on the wire rack, it is well ventilated, thus there is no soaking of the crumb.

To make the chocolate chiffon biscuit even tastier, you can wrap it in cling film and put it in the refrigerator for 8-10 hours. Chiffon biscuit will have an even richer taste and aroma of chocolate.

I baked a biscuit in a form with a diameter of 24 cm, the height of the cake turned out to be 5 cm. A biscuit of this height can be cut into three identical parts using a saw blade. I even got four.

Chocolate sponge cake will be a wonderful base for many cakes and pastries. Its gentle melting structure will not leave anyone indifferent!
In the photo collage, I collected cuts of cakes that were prepared on the basis of a chiffon chocolate biscuit.

I hope that this recipe will help you make friends with biscuit dough, because it opens up unlimited scope for creativity for every housewife!

Bon Appetit!

In contact with

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

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

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

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

Popular beginner mistakes when making homemade classic biscuit.

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

So the errors are:

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

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

Classic biscuit with vanilla

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

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

1. First of all, we will separate the yolks from the proteins, I hope you know how to carry out this simple procedure. We break the egg with one blow so that the shell cracks almost to the middle. Over the bowl, carefully break the two halves and drain the protein, throwing the yolk from one half of the shell to the other. You can simply pour the whole egg (whole, make sure that the yolk does not spread!) into a bowl and gently pick it up with a large spoon and put it in another bowl.
2. It is believed that in no case should the yolk get into the protein bowl, even in a small amount, otherwise, they say, the proteins will not whip into a strong foam ... I don’t know for sure whether this is true, but I always try to break eggs over a separate bowl, and not over the general one, so that in which case, not to spoil all the proteins at once ...
   
3. As already mentioned - the flour must be sifted without fail, and even - several times. This will give our biscuit extra splendor.
   
4. We begin to beat the whites in a bowl at medium speed, gradually adding sugar in small portions. Whites are also whipped by hand, it just takes longer. And yet - it is advisable to take fresh eggs, and not old ones - they beat better.
   
5. We stop whipping when a thick foam appears, so thick that if we turn the bowl upside down, our protein mass will not fall out anywhere, but will remain in the bowl! They also say "beat until stable peaks." This, you must understand, is such frozen cones that form on the beater, if you take it out of the bowl - our protein foam will stand like a stake on this very beater. From such a good foam you can bake meringue!
   
6. Now put the oven on preheat - about 180-190 degrees.
7. In the whites with sugar already whipped to the desired consistency, add 4 yolks - one at a time, continuing to beat.
   
8. Now we will remove the whisk (or mixer) and arm ourselves with a spatula - we will gently and gently mix our mass with it, slowly adding flour and vanillin to it. Even in the photo you can see what an airy dough we got! This means that the biscuit will be lush and tall, the main thing is not to mess it up when baking.
   
9. Lubricate the form and sprinkle with flour, if required for this form. Her sides should be high - the biscuit will greatly increase in height! If there is no high, cook from 2 parts on two different forms, but at the same time. Since this type of dough must be baked immediately after cooking, so as not to settle.
   
10. We put in the oven for 25-30 minutes at 185 degrees.
    
    
11. Leave the hot biscuit in the form until it cools completely. If necessary, cut a little from the sides with a sharp knife so that the biscuit is better separated from the walls.
12. We did not use any baking powder for the dough, and the dough rose by almost 5 cm - an excellent result! A cake of this height can even be cut into 3 parts, and not into two, as usual.
13. But first he needs to be allowed to settle. Wrap it in cling film and refrigerate for at least 12 hours.
    

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

Very spectacular and beautiful biscuit - "Red Velvet"

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

What products are needed:

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

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

Step by step work plan:

1. Cut butter at room temperature into pieces and begin to mix with powdered sugar. Here we also add another type of oil - vegetable refined (so that there is no smell), you can corn.
2. 
   
3. 2. Beat until airy. Due to the addition of vegetable oil, the mass turns out to be a little watery, but still the butter will give the necessary splendor. We begin to add eggs (pre-beat them with a fork) - pour in a thin stream into the bowl, continuing to beat.
   
4. 3. Now mix all the dry ingredients and sift them through a sieve. Flour, baking powder and alkalized cocoa powder. This type of cocoa powder has a rich chocolate flavor. But if you have a different type of cocoa powder - just increase its volume by 10-15 grams, and flour - on the contrary, reduce by the same amount.
   
5. 4. Now is the time to put the oven on preheat - 150 degrees.
   
6. 5. Now, continuing to beat the bulk, we alternately introduce milk and a dry mixture with flour. At the same stage, add the dye - if it is dry, you can dilute it in milk, or you can add it to the dry mixture.
   
   
7. 6. In the photo - added dye in the form of a gel. It also needs to be added "by eye", adding in parts and tracking the color of the dough, but not more than 10 grams of gel.
   
8. 7. The color should turn out to be about this saturation. The only thing to keep in mind is that when baking in the oven, the color will become less saturated than in raw dough.
   
9. 8. It is better not to bake this volume of dough in one form - it may not bake well due to the characteristics of the dough. It is best to distribute the entire volume into 3 forms (diameter 21 cm). But keep in mind that you will have to bake them at the same time so that the dough does not fall off. If this does not work out, for example, you have only one form, then it is better to knead each portion of the dough again before baking.
10. 9. We set to bake for about 30-35 minutes at a temperature of 150 degrees. The readiness of the biscuit is easy to check with a dry wooden stick (or match) - if we pierce
    
    10. We have 3 lush cakes - cut each in half and get 6 cakes. We will use one of them for sprinkling, so we break it into pieces and send it to dry additionally in the oven at 110 degrees for an hour.

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

Lush and fragrant biscuit with poppy seeds

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

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

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

products:

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

1. First, grind the poppy seeds in a blender so that it fully reveals its aroma and taste in baking. Many people advise pre-rinsing the poppy well in cold water and drying it completely before adding it to the biscuit dough (if the poppy seeds are wet, the biscuit may not rise). But I usually remember these recommendations already being "in the process" and therefore almost always just take a poppy from the package.
   
   
2. Sift the flour several times through a sieve and mix with crushed poppy seeds.
   
3. Don't forget to preheat the oven to 160 degrees.
   
4. Eggs should be at room temperature so they beat easier. Start beating at medium speed and add a pinch of salt.
   
5. Continuing to beat, add sugar in small portions. When half the sugar has already been added, increase the whipping speed and add the remaining sugar in one portion. Beat until our egg mass becomes airy and increases in volume by almost three times.
   
6. In a tightly beaten egg mass in two or three additions, add a mixture of flour and poppy seeds. But we already stir everything very carefully, with a spatula, in manual mode, so as not to disturb the splendor and lightness of the mass and, ultimately, get an airy dough and a magnificent biscuit.
   
7. Mix milk with vegetable oil and add to the dough. Also gently mix with a spatula from the bottom up.
   
8. We shift the dough into a high form, level the surface. You can additionally slightly twist the form so that it is filled denser and more evenly.
   

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

Chocolate biscuit with natural chocolate

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

For the chocolate biscuit, take:

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

Step by step recipe for chocolate biscuit

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

2. Sift the flour together with the baking powder.

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

4. Separate the yolks from the proteins.

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

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

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

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

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

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

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

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

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

A simple chocolate biscuit is always fluffy, moist and very porous. It prepares easily and quickly. Soda is poured into sour kefir. Liquid components are mixed with loose ones, hissed kefir is added and everything is baked at 200 degrees for 40 minutes. And you don’t have to worry if the eggs are well beaten or not, as in the classic version. come out tall and airy.

The whole secret is in the correct sequence of actions and knowledge of the nuances. We will tell you about everything and in detail today in the comments and with a photo.

The subtleties of the recipe for a simple chocolate biscuit

1. Only the highest grade flour must be sifted. This procedure eliminates possible debris and saturates the mass with air.
2. Soda is used, which is poured into kefir or sour cream, yogurt or bifitat. The product to start the carbon dioxide formation reaction in the liquid base must be sour and old. Cooking with it a very tasty and simple chocolate biscuit will be a successful preparation for assembly or cakes. Yes, and there will be where to dispose of expired kefir / sour cream / yogurt.

Attention

• It is not necessary to replace soda with baking powder, so as not to lose the splendor of the cake.
• It is impossible to extinguish soda with vinegar. In the process of these grandmother's manipulations, all carbon dioxide evaporates before it gets into the dough.

1. All components must be at room temperature.
2. Store-bought eggs are less fatty. They do not need to be beaten with a mixer, dividing into proteins and yolks. They are introduced by whisking together with sugar with a whisk or mixer. Can be doubled in size. But this is not essential.
3. Cocoa must be sifted so that there are no lumps in a simple chocolate biscuit for the cake.
4. If desired, instead of cocoa, you can add chocolate melted in a water bath (100 g per serving). It will turn out a richer taste - ideal for chocoholics.
5. The amount of sugar can be adjusted to your taste, but for the first time it is better to do it strictly according to the recipe.

Preparing a mold for a fluffy and simple chocolate sponge cake

Optimally - detachable form with a special coating. Diameter - up to 25 cm. The larger the diameter, the thinner the cake will come out. To get a tall biscuit in a wide form, you need to at least double the amount of ingredients.

Grease a baking dish with vegetable oil. If you want to use butter, then you need to dust the bottom and sides with flour. This method of preparing the form is called a French shirt.

Delicious and easy chocolate biscuit recipe with step by step photos

Our cake on kefir with cocoa. Alternatively, sour cream, yogurt or bifitat are suitable. The main condition is that fermented milk products should not be the first freshness, as sour as possible. The biscuit then comes out megaporous and tall. And it always turns out for everyone, even in the absence of experience.

A favorite delicacy of many sweet tooth is chocolate. However, one tile is sometimes not enough to satisfy your desires. A biscuit with cocoa will come to the rescue. It has a great taste and rich aroma. You can complement the biscuit with a festive table, breakfast or for gatherings with tea in a cozy company.

How to make a chocolate biscuit

The unexpected visit of guests is a great chance for the hostess to demonstrate her culinary skills. If you need to set the table for a tea party quickly, try making a chocolate biscuit. It can be served alone or garnished with cream, whipped cream, nuts or fruit. The technology of kneading dough is very simple. Many recipes for such a pie will require no more effort and time than you would take for pancakes. The biscuit base does not need to be kneaded by hand or allowed to swell. You only need to mix the desired products, place the liquid mass in a mold, bake.

Cream for chocolate biscuit

Baking a beautiful and simple cake for the holiday is the dream of every housewife. Take biscuit cakes as a basis. They are easy to prepare and do not require expensive ingredients. You can get a delicious cake by making cream for a chocolate biscuit. There are a lot of recipes for fillings, the most popular ones can be distinguished among them:

• Italian custard. To make such a filler, you will need simple products: milk, yolks, flour, sugar and lemon zest. You can decorate the mixture with a chocolate cake, the cakes are lined with fruits.
• Butter with condensed milk. Cooking goodies will take no more than 20 minutes. As a result, you will get a thick, delicious biscuit cream, consisting of only 2 ingredients.
• Creamy with prunes and liquor. The filling will help to get a delicate and fragrant dessert. It consists of: cream, sugar, prunes, liquor. To reduce the calorie content, a fatty dairy product can be replaced with natural yogurt. A chocolate biscuit with such a filling should be soaked by standing overnight in the refrigerator.
• The classic custard made from eggs, milk, flour, sugar and vanilla is white, and the chocolate biscuit contrasts beautifully with it. Dessert according to this recipe can be used to coat puff and shortbread cakes.

Chocolate Biscuit - Recipe

Finding a step-by-step recipe for chocolate biscuit on culinary sites is not difficult. This pastry is very common due to the fast cooking process and the low price of the necessary products. Having chosen the option you like, you need to carefully follow the instructions to get a fluffy, airy and tender cake. Experienced chefs recommend starting with the classic chocolate biscuit recipe, as it is simple, does not require much time and specific skills.

Chocolate biscuit - a classic recipe

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 288 kcal.
• Purpose: for dessert.
• Cuisine: European.

The classic chocolate biscuit recipe requires the hostess to have a minimum set of products. The technology is not difficult - even a novice cook can handle it. As a result, delicious, airy pastries will come out, which will be an excellent option for tea drinking, breakfast, and a festive table. By covering the chocolate cake with icing or cream, you will provide guests with a full-fledged cake. To give the cake an interesting flavor, soak it with cognac or citrus.

Ingredients:

• flour - 130 g;
• granulated sugar - 210 g;
• chicken eggs - 6 pcs.;
• cocoa - 4 tbsp. l.

Cooking method:

1. Take the eggs, separate the yolks from the whites.
2. Pour half of the prepared amount of sugar to the yolks, beat well.
3. Add the remaining sweet sand to the proteins. Mix the components with a blender or mixer until a dense foam is formed.
4. Place a third of the resulting white mass to the yolks, mix with a culinary spatula.
5. Combine flour and cocoa powder, sift.
6. Pour the flour mixture into the yolk mixture, mix until smooth.
7. Place the remaining proteins in the dough, mix.
8. Take a baking dish with high sides, cover the bottom with parchment. Pour the dough inside.
9. Bake the chocolate biscuit for 40 minutes. at 180 degrees.

Biscuit with cocoa

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 268 kcal.
• Purpose: dessert.
• Cuisine: European.

Cocoa biscuit will delight guests and family members with a rich, rich taste. By preparing it in a slow cooker, you will significantly save your time. All that is needed is to form the dough, place it in the machine, turn on the appropriate mode. It is important to remember that after baking, you can not open the lid for about a quarter of an hour, otherwise the cake will lose its splendor. You can decorate the cake with chocolate chips, icing or whipped cream.

Ingredients:

• granulated sugar - 2 tbsp.;
• soda - ½ tsp;
• vegetable oil - 50 ml;
• flour - 2 tbsp.;
• baking powder dough - 1 tsp;
• cocoa - 6 tbsp. l.;
• butter - 5 g;
• boiling water - 1 tbsp.;
• eggs - 2 pcs.;
• milk - 1 tbsp.

Cooking method:

1. Beat eggs into a deep bowl, add sugar, beat. Pour milk and vegetable oil into the resulting mass, mix thoroughly.
2. In another bowl, combine flour, soda, cocoa and baking powder. Pour the resulting mixture gradually into the egg mass. Pour boiling water into the dough, mix.
3. Lubricate the multicooker bowl with butter. Pour out the dough.
4. Close the cover of the machine. On the Polaris dashboard, set the "Bake" mode to 60 minutes.
5. After a beep, turn on the "Heating" option for a quarter of an hour.

Chocolate Chiffon Biscuit

• Cooking time: 90 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: dessert.
• Cuisine: American.
• Difficulty of preparation: medium.

Chocolate chiffon biscuit is suitable for festive occasions. Such a cake does not need impregnation. You can diversify its taste by adding nuts, grated chocolate, dried fruits. The dough preparation technology makes the cake amazingly tasty, light and airy. The recipe for a biscuit with cocoa will appeal to children and adults, it will decorate any table. The necessary components are inexpensive, so cooking a dessert will not hit your budget.

Ingredients:

• sugar - 230 g;
• water - 175 ml;
• flour - 0.2 kg;
• egg yolks - 5 pcs.;
• instant coffee - 25 g;
• salt - ¼ tsp;
• cocoa - 60 g;
• baking powder dough - 2 tsp;
• egg whites - 8 pcs.;
• refined vegetable oil - 125 ml;
• soda - ¼ tsp

Cooking method:

1. Coffee and cocoa should be dissolved in hot water. Stir until the liquid is homogeneous. Cool the mixture.
2. Sift wheat flour, mix inside a deep bowl with the rest of the bulk ingredients.
3. The yolks need to be whipped. Then combine them with vegetable oil, cocoa-coffee liquid, add a mixture of bulk components.
4. Pour 45 g of granulated sugar to the proteins, beat until peaks appear.
5. Add a quarter of the protein mass to the dough, mix, moving from bottom to top. Then do the same with the remaining proteins.
6. Pour the test substance into a baking dish with a diameter of 22 cm, put in an oven heated to 160 degrees. Bake chocolate biscuit cake for 1 hour.

Chocolate biscuit in the oven

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 281 kcal.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

Oven chocolate biscuit can be made using a simple recipe that requires readily available ingredients. The delicate texture of baking will make the perfect pair of black tea or coffee. Dieters are not recommended to eat such a pie, because it has a high calorie content, a lot of carbohydrates in the composition. The consistency of the product differs from sandy in its tenderness and airiness. Serve the chocolate biscuit made according to the step-by-step recipe, cut into portions.

Ingredients:

• cocoa powder - 30 g;
• granulated sugar - 160 g;
• eggs - 8 pcs.;
• flour - 180 g.

Cooking method:

1. Mix flour and cocoa powder.
2. Whisk the egg whites and sugar until stiff peaks form.
3. Combine the resulting white substance with the yolks. Gradually add the chocolate powder mass. Make sure no lumps form.
4. Line a baking dish with parchment paper and pour in the batter.
5. A simple chocolate biscuit recipe requires baking the product in an oven heated to 180 degrees for about 50 minutes. The readiness of the dessert must be checked with a dry toothpick. The dough should not stick to the wood.

Fluffy chocolate biscuit

• Cooking time: 60 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: dessert.
• Cuisine: American.
• Difficulty of preparation: medium.

A fluffy chocolate biscuit can easily be made at home. An important rule for observing the technology is that it is necessary to sift the flour. To make the cake come out tall and airy, try not to open the oven until it is ready. Pastries may shrink when exposed to air. The simplicity of the technology will help to make a biscuit quickly and tasty. If you want to use the product as a base for a cake, add your favorite filling. Before serving, it is necessary to cut the biscuit into portioned pieces.

Ingredients:

• eggs - 2 pcs.;
• milk - ½ tbsp.;
• vanilla sugar - 1 tsp;
• flour - 2 tbsp.;
• water - 2/3 st.;
• cocoa - 6 tablespoons;
• sugar - 2 tbsp.;
• baking powder dough - 1 tsp;
• vegetable oil - 1/3 tbsp.;
• soda - 1 tsp

Cooking method:

1. To prepare the test mass, you will need a large deep bowl. Put flour, cocoa, eggs, soda, baking powder, both types of sugar inside the dish. Pour in the milk. Mix all the ingredients with a mixer or blender with the appropriate nozzle.
2. Boil water, add to a bowl, whisk.
3. Grease a baking dish with refined vegetable oil, sprinkle with flour or breadcrumbs, pour out the dough.
4. Let the cake bake for 40 minutes. The oven must be preheated to 180 degrees.

You can surprise your guests with delicious pastries by following some recommendations:

1. Make sure that the dishes where you will knead the dough and the components have the same temperature. The contrast of these indicators can provoke the settling of the biscuit.
2. Chocolate biscuit cake will turn out more magnificent if you sift the flour several times. Such actions will help saturate the bulk product with air.
3. It is necessary to separate the proteins from the yolks as carefully as possible in order to prevent the flow of one substance into another.
4. To degrease the dishes necessary for cooking, wiping their surface with a clean cloth dipped in lemon juice will help.
5. All components must be mixed with slow, careful movements so that the finished product does not lose its shape.
6. Putting the cake inside the oven, do not open the door earlier than half an hour.
7. Be sure to line the bottom of the mold with parchment paper so that the finished pastry separates without any problems. For the best effect, it is allowed to sprinkle the pan with breadcrumbs or flour, coat with oil.
8. The lightness and tenderness of the cake depends on the correct temperature in the oven. Preheat the oven.
9. Replacing butter with vegetable oil will help reduce calories. You can try using recipes without eggs and milk.
10. Choose good quality cocoa powder. Adding a good product will give a rich chocolate taste.
11. The cake should cool inside the mold at room temperature.

Learn how to bake according to the suggested recipes.

Video: chiffon chocolate biscuit

The basic requirements for a chocolate biscuit remain the same as for the most ordinary biscuit: it must keep its shape, be fluffy and airy, not crumble and be easily cut into the required number of pieces for soaking with syrup and filling with filling. For recipes for chocolate biscuits, a variety of types of tiles are used, or ordinary cocoa powder.

How to make plain and chocolate biscuits at home

Biscuit is often referred to as "confectionery bread". Not only before making a chocolate biscuit at home, but also for making the most ordinary biscuit, you need to thoroughly study the proportions of the ingredients and strictly follow the order in which they are added.

The proportions are very simple - for a round shape with a diameter of 22–24 cm, we take 4 eggs (eggs of the 1st category are considered 50 g each), 120 g of sugar and 120 g of flour. It should be understood that the density of flour is less than sugar, and we are talking about mass, not volume. If it is more convenient for you to measure the volume, then 120 g of sugar is half a standard glass (250 ml), and 120 g of flour is a full glass.

There is a risk of "killing the proteins" - so that they can begin to delaminate. When whipping, pause and check the degree of desired foam strength

Bookmark order: the yolks are separated from the proteins and beaten with the addition of half the measured sugar. There is a small detail here: it is better to remove the shell from the yolks before whipping (the film that retains their shape). If the film does not work out, just gently pick it up with a fork and remove it so that the yolk spreads freely, then you can pass the yolks through a sieve. Removing this film will reduce the omelet flavor of the future biscuit. The yolks are beaten until a snow-white foam and sugar dissolves. After that, you can proceed to whipping the proteins. They are beaten until a stable foam (and until the volume increases by 2-3 times), after which the remaining portion of sugar is added to them and beaten to firm peaks. For the stability of whipped proteins, a pinch of salt or a drop of lemon juice is sometimes added to them (as an option, they smear the sides of the dishes with lemon before starting to whip) - in principle, these tricks are optional, with a good mixer, the proteins are whipped to firm peaks and without any tricks. But for flavor, you can add a drop of almond essence or powdered sugar with a vanilla pod aged in it to the proteins: there is such a way to store vanilla and at the same time flavor powdered sugar, you just need to put a whole pod in a jar, fill it completely with powder and keep the jar tightly closed . All additives are allowed already in tightly whipped proteins. Half of the proteins are sent to the yolks, stirred, then flour is introduced there, and here it is not necessary to beat, it is necessary to stir thoroughly and quickly and carefully introduce the remaining proteins. Pour the dough into a mold and immediately send it to bake in a preheated oven (up to 200 degrees) for 20-25 minutes until a confident golden crust and before testing with a wooden skewer: a wooden toothpick or skewer is stuck into the finished biscuit and immediately removed if the skewer comes out dry, then the dough is baked enough, if we see sticky pieces of dough, then it needs more time.

There are options for baking biscuits in the microwave. It does not need to be preheated (and it will not work), the dough in the form (glass, ceramic or silicone) is sent to a power of 600–700 watts for 7–8 minutes. In addition to saving time, we get the effect of a “white biscuit” - without a baked golden crust, which would still have to be cut off if we plan to use this biscuit to create a cake.

The finished hot biscuit must be removed from the oven, but allowed to cool in the form - about 20 minutes, then removed from the form and allowed to cool completely. Do not immediately soak it with syrups or lubricate with cream. The biscuit must not only cool down, but also ripen - dry. Ideally, the finished biscuit cake should be kept for 10-12 hours (night) or left to dry for a day. So he will definitely lose the omelet flavor, and, in addition, the dried biscuit is much easier to soak evenly with syrup.

Based on the finished biscuit, you can make cakes by cutting the biscuit into squares, soaking it in syrup and decorating with cream. You can make the Potato cake: grind the dried biscuit with a blender or in a meat grinder, mix it with butter cream, form balls and roll them in cocoa powder or chocolate chips.

You can make cakes - cut along the cake and soak it with syrup, or build a two-tiered cake from two cakes of different diameters.

If you want to make a biscuit roll, then you need to bake it not in shape, but by pouring the dough onto a sheet of baking paper, which is lined with a baking sheet, and bake a little less time so that it remains soft.

For biscuit crumbs, a biscuit can also be baked on a sheet, but until fully cooked.

There is a “biscuit for the lazy” - this is the well-known apple charlotte.

And how to make a chocolate biscuit at home so that it turns out lush and does not crumble? To prepare a chocolate biscuit at home, as required by the rules of culinary excellence, you can do the following:

• replace part of the flour with cocoa powder;
• add grated chocolate to the dough before putting it into the mold;
• when whipping the yolks, add melted chocolate to them (it should not be hot; in principle, natural chocolate melts already at a temperature of 34-36 degrees), while also reducing the amount of flour.

Flour can also be partially replaced with nut flour (almond or walnut resin blender).

Biscuit recipe with nuts and dark chocolate

Biscuit with dark chocolate and almonds

Ingredients:

For a biscuit with chocolate and nuts, you will need 200 g of butter or margarine, 150 g of powdered sugar, 200 g of peeled crushed almonds, 5 egg whites, 140 g of flour, 50 g of powdered sugar for whipping proteins into foam, currant jam.

Chocolate fondant: 5 egg yolks, 150 g powdered sugar, 100 g.

Cooking:

Grind butter or margarine with sugar into foam, add almonds, beaten together with sugar into thick foam, egg whites, flour. Stir the mass lightly. Put the dough on a greased and floured baking sheet, put in a preheated oven and bake over low heat. Cool the finished product, grease with jam, glaze with chocolate fondant. When it hardens, cut the biscuit into rectangular pieces.

Chocolate fondant: Grind egg yolks with sugar, add softened dark chocolate to the mass and stir again.

A biscuit with bitter chocolate prepared according to this recipe should be left to soak for several hours.

How to make delicious Chocolate Hazelnut Cake

And how to cook a chocolate biscuit with the addition of cocoa powder?

Chocolate biscuit with cocoa and nut filling

Ingredients:

50 g butter or margarine, 200 g powdered sugar, 2 eggs, 100 g crushed nuts, 200 g flour (preferably premium), a pinch of baking soda, 250 ml milk, 20 g cocoa powder.

Filling: 150 g powdered sugar, 150 g butter, 50 g crushed nuts, 1 tbsp. l. lemon juice.

Lemon lipstick: 120 g powdered sugar, juice of 1/2 lemon, 1 tbsp. l. water at room temperature.

Cooking:

Before making such a chocolate biscuit, butter or margarine, sugar and eggs must be thoroughly mixed, add nuts, flour along with baking soda, milk, cocoa powder and stir. Put the dough in an even layer on a greased and floured baking sheet and place in a preheated oven, bake over low heat. Cool the finished delicious chocolate biscuit, cut it in half, grease with the filling, connect the halves, glaze the biscuit with lemon fondant on top. When it hardens, cut the product into rectangular pieces. Filling: grind sugar with butter until foam forms, add nuts, lemon juice to the mass and stir. Lemon fondant: Beat sugar, lemon juice and water until thick.

Chocolate and coffee biscuit

Ingredients:

6 eggs, 150 g powdered sugar, 140 g crushed nuts, 1 tbsp. l. ground natural coffee.

Filling: 3 eggs, 180 g powdered sugar, 2 tsp. cocoa powder, 180 g butter, 20 g powdered sugar.

Cooking:

Before preparing a chocolate biscuit, five egg yolks, an egg, sugar must be ground until foam is obtained, add nuts, ground coffee, thick foam whipped from egg whites, grated crackers, mix lightly. Put the dough on a greased and floured baking sheet and bake in a moderately warm oven. Cool the finished biscuit, cut in half, put the filling, connect, let stand, then cut into rectangular pieces. Filling: combine the eggs with sugar, cook, stirring constantly, until thickened, then, removing from the heat, knead the cocoa. Separately grind the butter together with powdered sugar (20 g) and add this mixture to the already prepared chilled egg mass.

Chocolate biscuit with nuts

Ingredients:

4 eggs, 200 g of granulated sugar, 1 tbsp. l. water, 50 g nuts, 200 g flour (highest grade), a pinch of baking soda, 20 g cocoa powder.

Filling: 250 ml milk, 20 g flour, 1 egg yolk, 30 g vanilla sugar, 200 g butter, 200 g powdered sugar.

Fondant from cocoa for glazing: 100 g butter or margarine, 40 g cocoa powder, 100 g powdered sugar.

Cooking:

Before making a chocolate biscuit, beat the egg whites into a thick foam, add sugar, water, egg yolks and beat again until thick, add flour along with baking soda, cocoa, chopped nuts. Put the dough on a greased and floured baking sheet and bake in a preheated oven over low heat. Cool the finished biscuit, grease with the filling and glaze with cocoa fondant, which should harden.

As you can see in the photo, the chocolate biscuit needs to be cut into rectangular pieces:

Stuffing: stir flour, egg yolk, vanilla sugar in milk, cook the mixture until thickened, cool, stirring constantly. Grind the butter with sugar and gradually add to the chilled mass. Cocoa lipstick: in melted butter (or margarine), add cocoa sifted through a sieve, sugar, stir the mass until it thickens.

How to make chocolate chip cookies with apples and lemon at home

Here you will learn how to bake a chocolate sponge cake with apples and lemon juice fudge.

Chocolate sponge cake with apples

Ingredients:

For the recipe for this chocolate biscuit, you will need 450 g flour, 8 eggs, 30 g wheat flour, 550 g sugar, 600 ml cream, 1 kg apples, 30 g butter, 1 tbsp. l. cocoa, 1 tbsp. l. raisins, vanillin to taste, powdered sugar

Cooking:

Separate the yolks from the proteins, put the proteins in the refrigerator, grind the yolks with sugar until white in a lush mass. Beat the remaining proteins until a thick foam forms. Pour flour into a separate bowl, add pounded yolks and whipped whites, add cocoa, stir everything (from top to bottom). Put the resulting biscuit mass into a mold, greased with butter and sprinkled with wheat flour. Smooth out and place in oven over medium heat. Bake a biscuit in the oven for 1 hour. Sprinkle the berries with powdered sugar and refrigerate. Cut the biscuit horizontally, soak with berry juice, pour berries and raisins on top. Decorate a chocolate sponge cake with apples whipped with sugar and vanilla cream.

Chocolate biscuit squares glazed with lemon fondant

Ingredients:

Butter - 180 g, powdered sugar - 1 cup, eggs - 4 pcs., chocolate - 180 g, flour - 1 cup; for lemon fondant: powdered sugar - 1.5 cups, hot water - 2 tbsp. spoons, fresh lemon juice - 2 tbsp. spoons, vegetable oil - 1 teaspoon.

Cooking:

Before preparing a delicious chocolate biscuit, butter or margarine, sugar, egg yolks, mix thoroughly, then add a thick protein foam whipped from egg whites, combine with flour. Stir the mass lightly. Put the finished dough on a greased and floured baking sheet, put in a preheated oven and bake over low heat. Glaze the finished product with lemon fondant and, when the lipstick hardens, cut the biscuit into squares.

Making lemon curd: mix sugar, hot water, lemon juice, vegetable oil until a thick, shiny mass is obtained.

How to make chocolate biscuit with cherries: recipe

Chocolate sponge cake with cherry

Ingredients:

Baking soda - ½ teaspoon, lemon juice - ½ teaspoon, medium-sized eggs - 5 pcs., high-fat sour cream - 250 g, beet sugar - 270 g, cocoa powder (natural chocolate can be used) - 5 tbsp. tablespoons, wheat flour - 260 g, frozen or fresh cherries - 2/3 cup, vegetable oil - 10 ml, vanillin - 5 g.

Cooking:

For this chocolate cherry sponge cake recipe, the egg yolks are carefully separated from the whites and laid out in different dishes. Sugar is added to the first ingredient, and then it is thoroughly ground using a large spoon. As soon as the egg mass becomes lush and whitened, sour cream of high fat content is spread to it and mixed well. As for the proteins, they are whipped into a strong foam. To do this, you can use a hand whisk, or you can use a blender.

Having carried out the described actions, the egg masses are combined. Next, baking soda is added to them, which is first quenched with lemon juice. Cocoa, vanillin and wheat flour are also poured into the base. All components are thoroughly mixed until a homogeneous and airy dough is obtained. Some cooks use a mixer for this purpose.

Preparing berries for the pie

Cherry biscuit can be prepared with frozen or fresh berries. To do this, it is sorted out from the garbage, washed thoroughly and all the bones are taken out. If the cherry was frozen, then it must first be thawed.

Product Formation Process

What should I bake a biscuit with cherries in? The recipe involves the use of a heat-resistant form with sides of 6-8 cm. It is preheated in the oven and then greased with oil (vegetable). After that, all the biscuit dough is laid out in the prepared dishes. It is desirable to carry out this process immediately after its kneading. If you keep the base aside for more than 5-10 minutes, the cake will not rise properly and will turn out sticky.

As soon as the dough is in shape, pitted cherries are alternately laid out in it. This can be done randomly. It should be noted that the berries will sink a little into the base. This is quite normal.

Cooking the pie in the oven

How should you bake a cherry biscuit? After the form is filled, it is sent to the oven. To make the cake as fluffy as possible, the kitchen cabinet should be preheated to 180 degrees. Bake the dessert at the indicated temperature for 45 minutes. During this time, the dough should be completely cooked and rise well.

Cream preparation

Cream for such a cake can be used differently, but sour cream filler is the best fit. To prepare it, the dairy product is strongly whipped with a blender, gradually adding sugar to it. At the output, a rather lush white mass is obtained, which is immediately used for its intended purpose. After baking a chocolate sponge cake with cherries, it is removed from the mold and completely cooled for two hours.

Boiled chocolate biscuit in a slow cooker and oven: recipes with photos

Chocolate biscuit on boiling water in a slow cooker

Ingredients:

• 2 cups of flour,
• 2 cups sugar
• 2 eggs,
• 1.5 tsp soda,
• 6 art. spoons,
• 1 glass of milk
• 70 ml vegetable oil,
• 1 glass of boiling water.

Cooking:

For this recipe for chocolate biscuit on boiling water in a slow cooker, you need to beat eggs with sugar, add vegetable oil and milk, mix everything thoroughly. Whisk the flour, baking soda and cocoa in a separate bowl, then fold into the batter bit by bit. At the very end, pour in boiling water and mix again. The dough is very liquid.

To prepare a chocolate biscuit in boiling water according to this recipe, you need to grease the slow cooker with butter and immediately pour the dough into the bowl. Turn on the "Baking" mode for 1 hour, then, without opening the lid, set the "Heating" mode for 20 minutes (you can use the "Baking" mode for all 80 minutes - it depends on the type of multicooker and how it bakes).

Chocolate biscuit with almonds

Ingredients:

6 eggs, 180 g of powdered sugar, 5 ml of vegetable oil, 30 g of vanilla sugar, 50 g of crushed almonds, 250 g of flour (preferably of the highest grade), 15 g of baking soda.

Filling: 200 g butter, 1 tbsp. l. milk, 30 g cocoa powder, 150 g powdered sugar, 50 g almonds, a little rum.

Pomade: 200 g powdered sugar, 30 g vanilla sugar, 1 tsp. vegetable oil, 2 tbsp. l. boiling water, 1 tsp. cocoa powder.

Cooking:

With a mixer, beat the eggs together with powdered sugar, vanilla sugar and vegetable oil until thick (about 7 minutes). Then add almonds, flour along with baking soda to the mixture and beat again. Put the dough on a greased and floured baking sheet and bake in the oven. Cool the finished biscuit, cut into two parts, spread with filling, connect, glaze with lipstick on top. Filling: with a mixer, beat the butter, boiled in cocoa milk, sugar until foam is obtained, then add the crushed almonds, rum to the mass and beat the mixture again. Lipstick: beat with a mixer a mixture of powdered sugar, vanilla sugar, vegetable oil, water (boiling water), cocoa powder until thick.

Look at the photo for boiling water chocolate biscuit recipes - such products turn out to be very magnificent:

How to make a banana and dark chocolate biscuit: step by step recipes with photos

Check out the step-by-step recipe and photo of a biscuit with chocolate and banana filling.

Biscuit with chocolate filling and bananas

Ingredients:

40 g butter or margarine, 150 g powdered sugar, 30 g vanilla sugar, 4 eggs, 20 g, 80 g grated crackers, 130 g flour (preferably premium), a pinch of baking soda.

Filling: 200 ml milk, 30 g flour, 100 g butter, 100 g powdered sugar, 30 g dark chocolate, 3 bananas.

Whipped cream: 250 ml cream (for whipping), 20 g powdered sugar.

Cooking:

To prepare a sponge cake on dark chocolate, butter or margarine, sugar, vanilla powder and egg yolks need to be whipped into foam. Then add grated chocolate, thick protein foam, grated crackers, flour mixed with baking soda. Stir the mass lightly, put on a greased and floured baking sheet and put in a preheated oven, bake over low heat. Cool the finished product and cut into three layers, spread with stuffing and put on top of each other. From above and from the edges of the biscuit also grease the filling and decorate with peeled bananas and whipped cream.

Filling for biscuit with banana and chocolate: stir flour in milk and cook until thickened, then cool and add, stirring constantly, butter, grated chocolate, bananas cut into slices.

Whipped cream: chilled cream (for whipping - 35% fat content) beat together with sugar until a thick foam is obtained.

Here you can see a photo of a biscuit with chocolate according to the recipe presented above:

How to make delicious chocolate biscuits at home

Chocolate biscuit with banana

This biscuit is very large, so sometimes I cook half the recipe. You can choose any cream. If desired, you can also use classic sour cream.

Ingredients:

For test:

• Flour - 3 tbsp.
• Sugar - 2 tbsp.
• Soda - 1.5 tsp
• Vinegar - 1 tbsp.
• Cocoa powder - 4 tbsp.
• Eggs - 2 pcs.
• Milk - 1 tbsp.
• Refined sunflower oil - 1/3 tbsp.
• Boiling water - 1 tbsp.

For cream:

• Butter - 200 g
• Cottage cheese (preferably liquid) - 300 g
• Sugar - 1 tbsp.
• Banana - 1 pc.
• Lemon juice - 1 tbsp.

For glaze:

• Sour cream - 3 tbsp.
• Sugar - 2 tbsp.
• Cocoa - 2 tablespoons

1. Mix all dry foods.

2. Beat the eggs with a mixer. Add oil and continue beating.

3. Add soda quenched with vinegar and continue whisking.

4. Alternating, add milk and dry mixture in several steps. Whisking thoroughly each time.

5. Pour a glass of strong boiling water into the resulting thick dough and beat again until a homogeneous consistency is obtained.

6. Pour into a large mold and bake for 25-30 minutes at a temperature of 1800C. Let cool.

7. For the cream, soften the butter. And grind it with sugar.

8. Grind banana in a blender. Sprinkle with lemon juice.

9. Add cottage cheese to the oil mass (if it is not liquid, it is better to grind it in a blender beforehand) and a banana. To stir thoroughly.

10. Cut the cooled biscuit across into 2-3-4 parts (as it will) and coat with cream.

As you can see in the photo, for this chocolate biscuit recipe, you need to prepare the icing. To do this, combine sour cream with sugar and cocoa in a saucepan and heat, stirring constantly, until the sugar is completely dissolved. Cover the biscuit with frosting.

Biscuit with milk chocolate

Biscuit "Chocolate" with milk chocolate

Ingredients:

For test: 150 g of premium wheat flour, 200 g of butter, 8 eggs, 200 g of sugar, 1 teaspoon of vanilla sugar, 1 teaspoon of chopped nutmeg, 30 g of starch.

For chocolate filling: 200 g of grated milk chocolate, 1 tablespoon of crushed bitter almond kernels, 5 egg whites, 100 g of powdered sugar, 1 tablespoon of rum, 1 teaspoon of butter.

For glaze: 50 g sugar, 20 ml lemon juice, 1 tablespoon red wine.

For decoration: 50 g chopped almond kernels, 1 tablespoon chopped walnut kernels.

Cooking method:

To prepare the dough, separate the yolks from the whites, beat the whites, and grind the yolks with sugar. Mix softened butter with pounded yolks, then beat with a mixer, add vanilla sugar, proteins, nutmeg, mix everything thoroughly, then add a mixture of flour and starch, beat again with a mixer.

Put the dough into a mold, set the “Baking only” mode, set the timer for 25-30 minutes. Cool the finished biscuit, cut lengthwise into 3 parts.

To prepare the chocolate filling, mix grated chocolate with egg whites and powdered sugar, put in a water bath.

Stirring, bring to a boil, then put in a buttered form, put in the oven, preheated to 120 ° C, for 10 minutes. Then cool the filling, add nuts, rum to it and layer the biscuit cakes.

To prepare the glaze, mix sugar with lemon juice. Grind, pour in the wine, mix everything thoroughly.

Ready-made biscuit with the addition of chocolate icing and decorate with nuts.

Biscuit with chocolate "Budapest"

Ingredients:

8 eggs, 80 g of powdered sugar, 20 g of cocoa powder, 100 g of crushed almonds, 60 g of powdered sugar for whipping protein foam, 100 g of flour (preferably of the highest grade), 50 g of chocolate, 40 g of butter.

Filling: 180 g butter, 120 g powdered sugar, 100 ml milk, 100 g milk chocolate, 1 tbsp. l. Roma.

Cooking:

Grind egg yolks together with sugar until foam is obtained, add cocoa, roasted crushed almonds and mix. Beat a thick foam from egg whites, knead sugar into it, then add grated chocolate, melted warm butter, flour and yolk mass, mix lightly. Put the dough on a greased and floured baking sheet and bake in a moderately warm oven. Cool the finished product, cut into three identical layers, grease with the filling and connect. Top the biscuit with a filling of melted chocolate and whipped cream. Filling: put chopped chocolate into milk and cook until thickened, cool, add butter pounded with sugar and mix. Then rum should be added to the filling for the milk chocolate biscuit.

Biscuit with melted white chocolate inside: recipes with photos

Biscuit with white chocolate

Ingredients:

For a biscuit with melted white chocolate, you will need flour - 400 g, egg - 5 pcs., Sugar - 100 g, butter - 100 g, white chocolate - 200 g, baking powder - 2 teaspoons, zest - 2 oranges.

Cooking:

Wash the oranges well and pour over with boiling water, dry. Grate the zest on a fine grater. Cut the butter into pieces, break the chocolate, combine and melt in a water bath or microwave oven, mix and cool. Using a mixer, beat eggs with sugar into a lush, increased mass, add melted chocolate and butter. Gradually add the sifted flour and baking powder. Add orange zest, mix gently. The dough will have the consistency of thick sour cream. Cover the baking dish with parchment, grease the sides with oil, spread the dough evenly. Place in an oven preheated to 180 C. Bake 20-30 minutes until done. Check the white chocolate biscuit prepared according to this recipe with a wooden stick. Cool the finished biscuit with chocolate inside and remove from the mold. Cut to desired shape.

Butter cake with white chocolate

Ingredients:

• Flour - 1.5 cups
• Eggs - 3 pcs.,
• Butter - 100 g,
• Baking powder - 1 sachet,
• Vanillin - 1 sachet,
• White chocolate - 1 bar,
• Sugar - 1 cup.

Cooking:

To make a chocolate biscuit, you need to beat the eggs into a bowl. Beat them into a fluffy foam with a mixer or whisk. Then add sugar. Stir again until the sugar is completely dissolved. Break white chocolate into pieces. Put it in a bowl. Stirring, melt in a water bath. Melt the butter in a separate bowl. Cool chocolate and butter to room temperature. Then pour it into the egg mixture. Stir.

To make the biscuit fragrant, add a bag of vanillin or vanilla sugar. Pour in the baking powder for the dough. Mix the mass again. Add flour sifted through a sieve. Mix the biscuit dough well. Its consistency is quite liquid and resembles dough for pancakes and fritters. Grease the sides and bottom of the mold with a piece of butter or sunflower oil. Pour the batter into an even layer.

Like other types of biscuit dough, this biscuit should only be baked in a hot oven. The oven temperature should be 180-190C. Bake 30 minutes. During baking, do not open the oven door so that it does not settle. Check readiness with a toothpick or match.

Here you can see photos for homemade white chocolate biscuit recipes:

Easy Chocolate Strawberry Cake Recipe

Chocolate biscuit with strawberries

Ingredients:

To prepare a chocolate biscuit according to this simple recipe, you will need 5 eggs, 150 g of powdered sugar, 20 g of cocoa powder, 150 g of flour (preferably of the highest grade), strawberries.

Protein foam: 4 egg whites, 80 g granulated sugar, 30 g vanilla sugar, 4 tbsp. l. water.

Cooking:

Beat the eggs with sugar with a wooden spatula or a metal whisk until thick, then add, stirring constantly, the sifted cocoa powder and flour. Grease a baking sheet with oil, sprinkle with flour and put the dough on it, put in a preheated oven. Without bringing the biscuit to readiness, remove the baking sheet from the oven, put the washed strawberries (remove the pedicels from it), decorate with protein foam on top, put back in the oven and bake until cooked. Cool the finished biscuit and cut into rectangular pieces.

Protein foam for chocolate biscuit with strawberries: pour granulated sugar together with vanilla powder with water, put on fire and cook a thick syrup. Beat the egg whites into a thick foam, pour in, stirring constantly, hot syrup. Mix the mixture thoroughly.

How to cook chocolate biscuit in a slow cooker

Chocolate biscuit in a slow cooker

Ingredients:

• 1 glass of milk
• 1 cup of sugar,
• 100 ml vegetable oil,
• 4 tbsp. l. cocoa,
• 1.5 cups flour
• 3 eggs,
• 1 st. l. baking powder, salt.

Cooking:

Beat eggs with sugar with a mixer in a lush mass, then add vegetable oil and milk there, mix gently. Then, in turn, stir in the flour, baking powder and cocoa powder, but not with a mixer, but with a spoon or fork to keep the splendor of the dough. Lubricate the slow cooker with oil, lay out the dough and cook in the “Baking” mode for 80 minutes. Turning the chocolate biscuit in a slow cooker is not necessary.

The video "Chocolate Biscuit" will help you better understand the technology for making such pastries: