The classic chocolate sponge cake is made from eggs, flour, sugar and cocoa. In structure, it turns out to be light, with a large number of pores. Such baked goods require impregnation. In alliance with your favorite cream or berry confit, such a cake will surprise you with a symphony of flavors. Indeed, due to its porosity, it is able to absorb syrups and creams well. Preparing quickly and easily.

To get a successful base for delicious desserts, of course, you need to know some nuances.

Secrets and subtleties of making a classic chocolate biscuit

1. Be sure to sift the flour together with the cocoa twice. So it is enriched with oxygen as much as possible and ensures the splendor of the baked goods. This moment cannot be ignored. You also need to make sure that the flour is of the highest grade.
2. We take eggs of category C1, if there are small ones, then they need to be taken one more. Flour is calculated in a classic chocolate biscuit recipe for 4 large eggs or 5 small ones.
3. You need to be very careful when separating the eggs into whites and yolks.
4. First, they must be cold. Secondly, clean. Wash in cold water with laundry soap and wipe dry with paper towels. Thirdly, we break the shell with a knife blade with a sharp, slight movement. So there is little chance that the shell will break off and fall into the mass for a classic chocolate biscuit for a cake.

1. Pour the proteins into a clean and dry dish. It is very important. After all, even a drop of water or fat in the proteins will interfere with whipping them to stable peaks. It is impossible for a part of the yolk to get into the protein. This will also prevent you from achieving a lush, firm lather.
2. If, nevertheless, the irreparable happened, you should not despair. You just need to add a spoonful of baking powder to the flour. And the biscuit will have no choice but to rise well.
3. The smaller the form, the higher the biscuit.

How to prepare a lush chocolate sponge cake mold according to the classic recipe

A split metal mold is ideal. A circle of oiled (vegetable) parchment is placed on the bottom of it. The sides are not lubricated.

You can make a French shirt: grease a mold with parchment at the bottom with butter and dust with flour.

Silicone molds do not lubricate anything if they are not used for the first time.

Baking a classic chocolate biscuit according to the recipe with a photo – nuances

We heat the oven to 200 degrees, and after installing the mold with the dough into it (after 5 minutes), reduce the heating to 180 degrees.

During baking, never open the oven door. If you show impatience, then the cake will fall off and no longer rise. This will happen due to the drastic temperature difference.

We check the readiness with a skewer: if it comes out dry, it's done.

After the expiration of the baking time of the chocolate biscuit according to the classic recipe in the oven, turn off the heating, but we do not take out the mold. We leave it in the oven for another 10 minutes.

Then we extract the shape, walk along its circumference with a knife, remove the sides. Cool the biscuit on the wire rack. This will give it a uniform look. You can wrap the cake in plastic wrap, then it will be more moist. But moisture is not a characteristic of the classic oven-baked chocolate sponge cake. It should be dry and moisture already during impregnation.

A proven recipe for a classic chocolate biscuit

Lush, porous, chocolate-flavored, the cake is perfect if you follow the recipe. It is suitable for cakes and pastries. Delicious trifles can be made with baked goods. This is a good basis for your wildest chocolate ideas.

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How to prepare a delicious chocolate sponge cake so that the cake based on it turns out not only the most chocolate, but also airy and well soaked? All those who love chocolate will support my opinion that the most delicious cake is chocolate. And even if it contains a lot of calories, and it is not harmless to the figure, but this pleasure cannot be compared with any fruit salad or diet bread!

We usually prepare even the most delicious chocolate cake on special occasions. And if so, then tinkering a little is not so difficult. The result is worth it, because the delicate chocolate sponge cake differs from any other cake crust in the most beneficial way. If usually the taste of the cake is created mainly by cream, filling or impregnation, then in the case of chocolate biscuit, most of the breathtaking taste of the chocolate cake is due to it.

How to make a chocolate biscuit: theory and subtleties

Of all the bases for cakes and pastries, biscuit has the most luxuriant structure. Egg whites are a natural baking powder in biscuit dough, the freshness and temperature of which determines how fluffy the biscuit turns out to be. The main components of the biscuit are eggs, sugar, flour, and also often starch, butter, cocoa. For a chocolate sponge cake, cocoa is often used to taste, but usually 1 part cocoa and 2 parts flour. In one of the sources, I found this recommendation: take cocoa in the mass of 10% of the mass of eggs. Some recipes can also use dark chocolate.

How to make a fluffy chocolate sponge cake: preparing the dough

• The splendor of a biscuit depends on many factors, and if you try to take everything into account, the result will not disappoint you.
• Eggs should be at room temperature. This will help the sugar dissolve faster.
• It is better to beat eggs with sugar for a long time (about 30 minutes) so that the mass in its volume increases 2-3 times. First, beat at low speed, gradually increasing it. Whisking time will not be a problem if you have a planetary mixer.
• Flour and cocoa for biscuit must be pre-mixed, sieved and mixed into the egg mass quickly (about 15 seconds), since part of the air bubbles in the dough is destroyed when dry ingredients are mixed.
• It is worth avoiding mechanical influences on the finished dough: carefully pour it into molds and immediately send it to the oven.

How to bake a biscuit?

The finished dough should not be left to stand for more than an hour. Don't be distracted by anything until your biscuits are in the oven. It is during baking that we make the most mistakes that spoil the result.

• Prepare the forms in advance: line the bottom with parchment paper, grease the sides with butter.
• Fill in the forms no more than 3/4 full so that the risen biscuit does not "run away" during baking.

Advice: Before baking, smooth the surface of the dough with a knife or spatula, pushing the dough against the sides of the mold. This will help prevent the sponge cake from puffing up in the middle.

• You only need to put molds with dough in a well-heated oven (180-200 degrees).
• Do not touch the baked pans for at least 10 minutes from the start of baking.

When is the biscuit ready to assemble the cake?

Before soaking the biscuit, it needs to be allowed to “ripen”. This process takes place 8 hours after baking. The finished biscuit is cooled like this:

• It is not immediately removed from the oven - it is turned off and left for 5 minutes, and then it is opened slightly and the temperature is allowed to gradually drop for another 5 minutes.
• The sponge cake is taken out of the oven and allowed to cool directly in the mold for about 30 minutes.
• The chilled biscuit is separated with a knife from the side of the mold.

Advice: At the time of ripening, it is better not to remove the paper from the biscuit - this will not allow it to dry out too much.

During ripening, the structure of the biscuit will become more durable. If you are in too much of a hurry and skip this step, your still too fresh biscuit will crumple and crumble when slicing, and the soak will simply soak it.

Impregnation for chocolate biscuit

After your puffed chocolate sponge cake is ready to assemble the cake, it needs to be soaked. By itself, it may seem a little dry to you, but with the right impregnation, the biscuit will get a new taste. The simplest impregnation option is syrup with cognac or dessert wine:

1. To get 500 g of impregnation, take 250 g of sugar and water, 25 g of cognac or strong dessert wine and a drop of essence to taste - rum, almond or vanilla.
2. Boil sugar with water and cool to room temperature, and then add cognac or wine, as well as essence.

This biscuit impregnation recipe can be taken as a basis by adding liqueurs and fresh juices to it as desired. You can also use strong sweet natural coffee as an impregnation. Just do not forget that such an impregnation will have a rather strong taste that can drown out other tastes and smells.

Wet chocolate sponge cake

The wonderful confectioner Alina Akhmadieva shared this wonderful recipe for a chocolate biscuit at her webinar. Thanks to her for this great recipe! The sponge cake really came out very tasty, and, most importantly, it went very well for the cake. It is strong but light enough.

• All dry ingredients except baking soda and vanillin must be mixed in a large bowl: flour, sugar, cocoa, baking powder, salt.
• Pour kefir into a separate container, add soda to it, mix and leave for a couple of minutes. The acid in kefir will react with baking soda and you will get a fluffy mass.
• Stir in kefir at low speed, add eggs one at a time, then hot water, butter and vanillin.
• Add dry ingredients in portions, pour into prepared forms and bake the cakes at 180 degrees.

Chocolate sponge cake for the Prague cake

• Mix flour with cocoa in a separate bowl and sift well.
  Divide the eggs into whites and yolks. Beat the whites into a strong foam, adding half the sugar.
• Grind the yolks into a fluffy mass with the second half of the sugar, add soft butter and gently mix 1/3 of the whipped proteins with a spatula.
• Add the flour mixture to the dough in portions and stir in the remaining proteins.
• Bake at 180 degrees for 40 to 50 minutes.

Airy chocolate sponge cake for Black Forest cake

• Mix flour, starch and baking powder in a separate bowl and sift. Melt the chocolate.
• Divide eggs into whites and yolks. Beat the yolks with hot water, sugar and vanilla sugar until thick foam, add melted chocolate.
• Whisk the whites into a stiff foam and add 1/3 to the chocolate mixture.
• Add the flour and starch mixture to the dough in portions, and then the remaining proteins.
• Bake the biscuit in an oven preheated to 200 degrees for 35-40 minutes.

Sponge cake recipes

Today I have selected 4 best recipes for making fluffy, tall, soft and fragrant homemade biscuits at once - 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 do they feel about you? If you have mutual love and agreement with this fastidious type of pastry baking in your kitchen, I can only be glad for you!

I didn't have a good relationship with him from the very beginning ... Sometimes there were successful attempts, but they were so rare that they are not worth mentioning ... Most often, instead of a tall, lush classic biscuit, I ended up with something unintelligible and unconvincing ... Of course, any failure can be abundantly saturated with delicious cream, decorated better, and the cake will be happily destroyed by hungry guests and households, simply because a homemade cake is ALWAYS tastier than a store one. Maybe no one will even notice your jambs, but the sediment will remain ...

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

Popular mistakes beginners make when making a homemade classic biscuit.

Having shoveled over a dozen recipes and videos from experienced housewives, whose lush biscuits are obtained "at the expense of times", I made several important conclusions - how to still cook a biscuit without mistakes. I will gladly 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 products "by eye", and do not weigh ...
• My typical mistake, as it turned out, is that I never sift flour! It turns out that this is very important for obtaining a fluffy 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 as it should be - grease the bottom and sides with oil, sprinkle it with a little flour, or line it with parchment for baking, so this mistake is not about me ...
• Oven temperature: error if you put a biscuit in an unheated oven. And a mistake if you open the oven door earlier than 20 minutes 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 can make a fluffy, soft and fragrant classic biscuit of 4 eggs - it is important to do everything according to the recipe, following the sequence of 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, let's separate the yolks from the whites, I hope you know how to carry out this simple procedure. 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 entire 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 dish.
2. It is believed that the yolk should never get into a protein bowl, even in small quantities, otherwise, they say, the proteins will not beat into a strong foam ... I don't know for sure if this is true, but I always try to break eggs over a separate bowl, but not over the total, so that if something happens, not spoil all the proteins at once ...
   
3. As already mentioned, the flour must be sieved without fail, and even - several times. This will give our biscuit extra pomp.
   
4. Begin to beat the whites in a bowl at medium speed, gradually adding sugar in small portions. The whites are also whipped by hand, it just takes longer. And yet - it is advisable to take fresh eggs, and not old ones - they whip 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 it will remain in the bowl! They also say "beat until stable peaks." This, it must be understood, is such frozen cones that are formed on the beater, if you take it out of the bowl - our protein foam will still stand like a stake on this very beater. You can even bake meringues from such good foam!
   
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 - with it we will gently and gently mix our mass, slowly adding flour and vanillin to it. Even in the photo you can see how airy we got the dough! This means that the biscuit will be lush and high, the main thing is not to "screw up" when baking.
   
9. Lubricate the form and dust with flour, if required for this form. Her sides should be high - the sponge cake will greatly increase in height! If not high, cook in 2 parts on two different tins, but at the same time. Since this type of dough must be baked immediately after preparation, so that it does not settle.
   
10. We put in the oven for 25-30 minutes at 185 degrees.
    
    
11. Leave the hot sponge cake in the form until it cools completely. If necessary, cut a little on the sides with a sharp knife so that the biscuit is better separated from the walls.
12. We did not use any leavening agents for the dough, and the dough rose by almost 5 cm - an excellent result! With such a height, the cake can be cut even into 3 parts, and not into two, as usual.
13. But first, he needs to be allowed to settle. We wrap it in plastic and put it in the refrigerator for at least 12 hours.
    

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


Very effective 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've 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 - it is quite possible to use this recipe. Moreover, I will show everything step by step, with a photo, as it should be 🙂



What products are needed:

• 110 g butter
• 110 g corn oil (you can do something else, the main thing is odorless)
• 340 g 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 grams.

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 the butter at room temperature into pieces and start mixing with the powdered sugar. To this we add another type of oil - refined vegetable (so that there is no smell), you can corn.
2. 
   
3. 2. Beat until lightness. Due to the addition of vegetable oil, the mass turns out to be a little liquidish, but still butter will give the necessary splendor. We begin to add eggs (beat them with a fork beforehand) - 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, on the contrary, decrease the flour 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, add milk and dry mixture with flour alternately. 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 a 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 look like this. The only thing, keep in mind that when baked in the oven, the color will become less saturated than in raw dough.
   
9. 8. It is better not to bake this amount of dough in one form - it may bake poorly due to the peculiarities of the dough. It is best to distribute the entire volume into 3 molds (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 only have one form, then it is better to knead each portion of the dough again before baking.
10. 9. We put to bake for about 30-35 minutes at a temperature of 150 degrees. It is easy to check the readiness of the biscuit with a dry wooden stick (or a match) - if we pierce
    
    10. We have 3 fluffy cakes - cut each in half and get 6 cakes. We will use one of them for sprinkling, so we will break it into pieces and send it to dry additionally in the oven at 110 degrees for an hour.



11. Any buttercream goes well with this biscuit. Such a beauty can be made -



Lush and fragrant sponge cake with poppy seeds



Poppy seed cake has many cooking options. Sometimes it can turn out to be a little "heavy" ... But this recipe for biscuit with poppy seeds is selected so that its structure is very tender and soft, at the same time - 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 was preparing a chic poppy roll for the holidays. And poppy, by the way, we then grew ourselves in the garden, and it was very large, incredibly tasty in any pastry!

But I digress, let's continue. For this recipe for biscuit with poppy seeds, we need the following

products:

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



1. First, grind the poppy in a blender so that it fully reveals its aroma and taste in baked goods. Many people advise to rinse the poppy well in cold water and dry it completely before adding it to the biscuit dough (if the poppy is wet, the biscuit may not rise). But I usually remember these recommendations when I am "in the process" and therefore almost always just grab a poppy from the package.
   
   
2. Sift the flour several times through a sieve and mix with crushed poppy seeds.
   
3. Do not forget to turn on the oven in advance for heating to 160 degrees
   
4. Eggs should be at room temperature - this makes them easier to beat. Begin to beat at medium speed and add another pinch of salt.
   
5. Continuing to beat, add sugar in small portions. When half of 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 almost triples in volume.
   
6. Add a mixture of flour and poppy to the densely beaten egg mass in two or three doses. But we are already stirring everything very carefully, with a spatula, in manual mode, so as not to disturb the splendor and airiness of the mass and, ultimately, to get an airy dough and a fluffy biscuit.
   
7. Mix the milk with vegetable oil and add to the dough. Also, gently stir with a spatula from the bottom up.
   
8. We shift the dough into a tall form, level the surface. You can additionally twist the mold slightly to fill it tighter and more evenly.
   

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


Chocolate sponge cake 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 can be added to the dough for the chocolate crust, but real chocolate from the melted chocolate bar. Apparently, this explains such a distinct taste of chocolate. Probably, for everyone's beloved legendary cake "Prague" just such a biscuit will give the best result.




For a chocolate biscuit, take:

• 100 g flour
• 100 g butter
• 100 g Sahara
• 4 eggs
• 100 g chocolate (better bitter, high in cocoa)
• 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 flour together with baking powder.



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


4. Separate the yolks from the proteins.


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


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


7. Whisk the whites until persistent "peaks", into a thick, dense foam.


8. Combine flour and chocolate mass in several stages, stirring thoroughly each time.


9. Add 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 come across 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 diameter of the mold, for such a dough you need to take a lot of eggs and other ingredients and there is a high probability that the dough will not rise ... There are two options here. The first one is to make 2 or 4 short cakes, each time making a new kneading dough just before baking (i.e., a biscuit dough containing a lot of liquid can give a sediment to the bottom layer and therefore will not bake well in a large volume). The second option is to bake single-layer rectangular biscuit cakes on a sheet (4 pieces), and then cut them with a cutter knife into a shape with a diameter of 28 cm. You can already assemble a tall chocolate cake of large diameter from them.


11. We 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 smells magically of chocolate, probably this is the smell that reigns at Willy Wonka's chocolate factory 🙂



Today we will be preparing a delicious dessert: a classic chocolate sponge cake. It is very delicate, fluffy, soft - each piece just melts in your mouth. You can use an airy classic sponge cake as a base for cakes: their taste will change depending on the cream, decoration and impregnation. Many people ask the question: how to make 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 sponge cake. Step by step recipe

• We take 6 eggs at room temperature and separate them: in one container - white, in another - yolk.
• Add a pinch of salt to the protein and begin to beat. First, beat at a slow speed, then increase. Beat the protein until a thick foam forms.
• Beat the yolks for about 1 minute, without adding sugar. Once the yolks have been whipped, they should lighten and expand.
• Add 3 tablespoons of sugar (with a slide) to the egg white 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 that's okay.

• Combine both mixtures and mix the yolks with the whites with a mixer at low speed.

If you whisk at maximum speed, the protein may fall off, so it will be better to stir at low speed.

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

Be sure to mix with a spatula - silicone or wooden. In no case should you 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).
• We literally take a spoonful of our chocolate biscuit dough into a separate bowl and add butter there.
• Stir everything first in a small bowl, add to the total mass and mix again.

You should not add oil immediately to the general 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 butter, 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 corresponds to the number of products.
  For example: we are preparing a delicate chocolate sponge cake for 6 eggs, so our mold should be about 24 centimeters in diameter. If you take a standard shape, 28 centimeters, then the biscuit will be low.
• Cover the bottom of the mold with parchment paper (if it is absent, then you can sprinkle with flour or grease with oil).

Do not grease the sides in any way, because in this case the biscuit will not rise well!

• 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, if the toothpick is wet, then you need to leave it in the oven for a few more minutes.

Many people ask about the exact level at which the biscuit should be baked: it needs to be baked at 2-3 levels / row (starting from the bottom).

• Taking out a chocolate sponge cake from the oven, carefully walk the edges with a knife so that they become free of shape, and take it out. Leave it to cool for a few hours.

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

Chocolate sponge cake is perfect for tea. It turned out to be soft, lush 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 tastes it at least once.


Greetings, dear friends! According to your numerous requests, here, on the Home Restaurant website and on social networks, I gathered my thoughts and prepared for you a step-by-step master class on how to make a classic chocolate biscuit.

I like this recipe, first of all, with clear proportions, as well as the absence of excess fats like chocolate, butter (like in Sachertorte) or vegetable oil (like in Red Velvet).

The chocolate sponge cake turns out to be lush and goes well with any cream. To make the finished cake juicy, you can additionally soak the biscuit with sugar syrup with cocoa and cognac, but this is not necessary at all. The sponge cake according to the recipe below is perfectly soaked in cream, you just need to let it stand in the refrigerator for a couple of hours.

My version is prepared without the use of baking soda and baking powder. In order for the chocolate biscuit to delight you with its taste, it is important to observe the technology and proportions of the recipe, as well as a few little secrets, which will be discussed below.

Required Ingredients

• 5 eggs
• 1 cup of sugar
• 1 cup flour
• 2 tbsp cocoa

* Glass 250 ml.

Additionally:

• shape 26-28 cm.
• vegetable oil for lubricating the mold

Technology: step by step

We prepare the dishes in advance in which we will cook our biscuit. We need two deep plates, in which it will be convenient to work with a mixer.

Separate the whites from the yolks carefully. The dishes in which we will whip the whites must be dry and fat-free, otherwise magic in the form of fluffy pastries will not work. For convenience, you can separate the yolks from the whites over a separate plate, in case the yolk suddenly spreads, it can be put aside without spoiling everything else.



Add a pinch of salt to the proteins and beat with a mixer until fluffy. It should look like mine in the photo.



Then add half of the sugar to the proteins, and continue to beat until stable peaks. The proteins will become dense and white. At this stage, it already becomes clear whether the biscuit will turn out or not. If the whipped whites are liquid and drain from the mixer whisk, then something was done wrong (yolk, water, or the dishes were not defatted). But do not rush to get upset, just add ½ tsp. baking powder, and the biscuit is saved!



Add the remaining sugar to the yolks.



And beat until sugar is completely dissolved. The yolk mass will brighten and become thick.



The secret of a fluffy biscuit

Then we measure out one glass of flour, and remove two tablespoons of flour directly from the glass. Instead of flour, add two tablespoons of cocoa to the glass. The fact is that, in fact, cocoa is also flour, and if this is not done, it will turn out that we will add excess flour to our chocolate biscuit, and the finished biscuit will not be so fluffy and airy. Mix the flour and cocoa with a whisk in a deep plate.



Gently mix the protein and yolk mass using a whisk or spatula. I do not recommend using a mixer, because there is a high probability of killing the biscuit dough, and most likely, the baking will not work. If you don't have a whisk or spatula, stir with a spoon.





Continue stirring with a whisk until the chocolate biscuit dough is completely smooth.



Preparing a baking dish

Grease the bottom of the baking dish with vegetable oil and sprinkle with flour. Shake off excess flour. I did not grease the sides of the form on purpose, and left it as it is, so that the chocolate biscuit “grabbed” on the sides and turned out to be even.



We transfer the chocolate biscuit dough to the prepared baking dish, and send it to the preheated oven.



How to bake a biscuit in the oven

If you are cooking for the first time, then you probably ask me at what temperature to bake a biscuit in the oven? I answer: in the case of biscuit dough, extremes are not needed, the golden mean is 170-180 degrees. We bake for 30-40 minutes.

Lattice position in the middle. No convection or other airflow functions. Do not forget that you cannot open the oven for the first 25 minutes, otherwise the biscuit cake will rise. For convenience, turn on the light in the oven to observe the process.

We check the readiness of our chocolate biscuit with a wooden toothpick or skewer. If the toothpick is dry and the biscuit is browned on top, then the baked goods are ready. You cannot immediately remove the form from the oven, because the baked goods may fall off. Turn off the oven, half open the door and leave until the oven has completely cooled.



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