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

How to make a chocolate sponge cake for your cake

1 tbsp. flour,

1 tbsp. Sahara,

2-3 st. l. cocoa

The classic recipe is made with six eggs. Don't look at the photo I'm baking from 4 eggs, I'm making a specially small sponge cake for the cake. You do the same with only six eggs. You can increase and decrease the number of products yourself, the main thing is that it is proportional. On a mold with a diameter of 24 cm, I usually take 7-8 eggs.

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

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

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

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

5. Now sift the flour onto the whipped whites, then pour the yolks into the same place and sift 2-3 tbsp. spoons of cocoa.

6. Then carefully mix all the ingredients, in no case with a mixer, otherwise the proteins may fall off. Stir with a spoon or silicone spatula. Movement should be from bottom to top, from edges to center. For a long time, too, it is not necessary to interfere. Since cocoa affects proteins and they can settle. If this happens, then still add a little baking powder (1 tsp). But usually everything works out so well.

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

How to make plain and chocolate sponge cake at home

Sponge cake is often called "pastry 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 observe the order of their laying.

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 counted 50 g each), 120 g of sugar and 120 g of flour. It should be understood that the density of flour is less than that of 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 stratify. When whipping, pause and check the degree of the desired foam strength

Bookmark order: The yolks are separated from the whites and whipped 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 beating (the film that preserves their shape). If you cannot get the film, 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 whipped until a snow-white foam and sugar dissolves. After that, you can proceed to whipping the whites. Beat them until firm foam (and until the volume increases by 2–3 times), after which the remaining portion of sugar is added to them and beat until firm peaks. For the stability of the 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 whipping) - in principle, these tricks are optional, with a good mixer the whites are whipped until hard peaks and without any tricks. But for flavor, you can add a drop of almond essence or powdered sugar to the proteins with a vanilla pod aged in it: there is such a way of storing vanilla and at the same time aromatizing powdered sugar, you just need to put a whole pod in a jar, completely fill it with powder and keep the jar tightly closed ... All additives are permissible already in densely whipped proteins. Half of the proteins are sent to the yolks, mixed, then flour is introduced there, and here you don't need to beat, you need to stir thoroughly and quickly and carefully add 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 a biscuit in the microwave. It is not necessary to preheat it (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 the caked golden crust, which would still have to be cut off if we plan to use this biscuit to create a cake.

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

On the basis of the finished biscuit, you can make cakes by cutting the biscuit into squares, soaking it in syrup and decorating it 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 by cutting along the cake layers and soaking it with syrup, or make a two-tiered cake from two cake layers of different diameters.

If you want to make a biscuit roll, then you need to bake it not in a mold, 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, the biscuit can also be baked on a sheet, but until fully cooked.

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

And how to make a chocolate sponge cake at home so that it turns out fluffy and does not crumble? You can make a chocolate sponge cake at home, as required by the rules of culinary art, as follows:

• replace part of the flour with cocoa powder;
• add grated chocolate to the dough before laying in the mold;
• while 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 be partially replaced with nut flour (resin with a blender, almonds or walnuts).

Sponge cake recipe with nuts and dark chocolate

Sponge cake with bitter 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 a foam, currant jam.

Chocolate lipstick:5 egg yolks, 150 g icing sugar, 100 g.

Preparation:

Grind butter or margarine with sugar into a foam, add almonds, egg whites whipped with sugar into a thick foam, flour. Stir the mixture slightly. 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 lipstick: Grind egg yolks with sugar, add softened dark chocolate to the mass and stir again.

The biscuit made according to this recipe with dark chocolate should be left to soak for several hours.

How to make a delicious chocolate sponge cake with nuts

How to prepare a chocolate sponge cake with the addition of cocoa powder?

Chocolate sponge cake with cocoa and nut filling

Ingredients:

50 g butter or margarine, 200 g icing 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 icing sugar, 150 g butter, 50 g crushed nuts, 1 tbsp. l. lemon juice.

Lemon Lipstick: 120 g icing sugar, 1/2 lemon juice, 1 tbsp. l. water at room temperature.

Preparation:

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

Chocolate-coffee biscuit

Ingredients:

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

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

Preparation:

Before preparing a chocolate biscuit, five egg yolks, an egg, sugar, grind until foam is obtained, add nuts, ground coffee, thick foam, beaten from egg whites, grated crackers, mix slightly. Place 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, combine, let stand, then cut into rectangular pieces. Filling: combine eggs with sugar, cook, stirring constantly, until thick, then, removing from heat, stir in cocoa. Separately grind the butter together with powdered sugar (20 g) and add this mixture to the ready-made cooled egg mass.

Chocolate sponge cake with nuts

Ingredients:

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

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

Cocoa fondant for glazing: 100 g butter or margarine, 40 g cocoa powder, 100 g icing sugar.

Preparation:

Before making a chocolate biscuit, whip the egg whites into a thick foam, add sugar, water, egg yolks and beat again until thickened, 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:

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

How to make a chocolate sponge cake with apples and lemon at home

Learn how to bake a chocolate sponge cake with apples and lemon juice.

Chocolate sponge cake with apples

Ingredients:

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

Preparation:

Separate the yolks from the proteins, put the proteins in the refrigerator, grind the yolks with sugar until they are white into a fluffy mass. Beat the remaining whites 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 the oven over medium heat. Bake the biscuit in the oven for 1 hour. Cover the berries with powdered sugar and refrigerate. Cut the sponge cake horizontally, soak with berry juice, sprinkle berries and raisins on top. Decorate the chocolate sponge cake with apples, sugar and vanilla cream.

Chocolate biscuit squares glazed with lemon lipstick

Ingredients:

Butter - 180 g, icing sugar - 1 glass, eggs - 4 pcs., Chocolate - 180 g, flour - 1 glass; for lemon fondant: powdered sugar - 1.5 cups, hot water - 2 tbsp. spoons, juice from fresh lemon - 2 tbsp. spoons, vegetable oil - 1 tsp.

Preparation:

Before preparing a delicious chocolate biscuit, butter or margarine, sugar, egg yolks, stir thoroughly, then add thick protein foam, whipped from egg whites, combine with flour. Stir the mixture slightly. 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 lipstick and, when the lipstick hardens, cut the biscuit into squares.

Making lemon fondant: Stir sugar, hot water, lemon juice, vegetable oil until a thick, shiny shade of the mass is obtained.

How to make a chocolate sponge cake with cherries: a recipe

Chocolate sponge cake with cherries

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. spoons, wheat flour - 260 g, frozen or fresh cherries - 2/3 cup, vegetable oil - 10 ml, vanillin - 5 g.

Preparation:

For this chocolate sponge cake recipe with cherries, the egg yolks are carefully separated from the whites and placed in different dishes. Sugar is added to the first ingredient and then ground thoroughly 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 pre-quenched with lemon juice. Cocoa, vanillin and wheat flour are also added to the base. All components are thoroughly mixed until a homogeneous and airy dough is obtained. Some chefs use a mixer for these purposes.

Preparing berries for the pie

Cherry sponge cake can be prepared with frozen or fresh berries. To do this, they sort it out of the debris, wash it thoroughly and take out all the bones. If the cherry has been frozen, then it is first thawed.

Product formation process

What should be used to bake a biscuit with cherries? The recipe provides for 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, put all the biscuit dough into the prepared dishes. It is advisable to carry out this process immediately after mixing it. If you keep the base aside for more than 5-10 minutes, then the cake will not rise properly and will turn out to be dull.

As soon as the dough is in shape, pitted cherries are placed in it one by one. This can be done in a chaotic manner. It should be noted that the berries will sink a little in the base. This is completely normal.

Heat treatment of the cake in the oven

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

Cream preparation

You can use different cream for such a cake, but sour cream filler is the best fit. To prepare it, beat the dairy product strongly with a blender, gradually adding granulated sugar to it. At the exit, a rather lush white mass is obtained, which is immediately used for its intended purpose. After baking the chocolate sponge cake with cherries, it is taken out of the mold and completely cooled for two hours.

Chocolate biscuit on boiling water in a slow cooker and oven: recipes with photos

Chocolate sponge cake on boiling water in a slow cooker

Ingredients:

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

Preparation:

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. Mix flour, soda and cocoa in a separate bowl, then stir in portions into the dough. At the very end, pour in boiling water and mix again. The dough is very thin.

To prepare a chocolate sponge cake on boiling water according to this recipe, grease the multicooker 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 80 minutes - it depends on the type of multicooker and how it bakes).

Chocolate sponge cake with almonds

Ingredients:

6 eggs, 180 g icing sugar, 5 ml vegetable oil, 30 g vanilla sugar, 50 g crushed almonds, 250 g flour (preferably premium), 15 g baking soda.

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

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

Preparation:

Beat eggs with a mixer with powdered sugar, vanilla sugar and vegetable oil until thickened (about 7 minutes). Then add almonds, flour and baking soda to the mixture and beat again. Place 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, combine, glaze with lipstick on top. Filling: use a mixer to beat butter, cooked in cocoa milk, sugar until foam is obtained, then add grated almonds, rum to the mass and beat the mixture again. Lipstick: use a mixer to beat a mixture of powdered sugar, vanilla sugar, vegetable oil, water (boiling water), cocoa powder until thickened.

Look at the photo for the recipes for chocolate biscuit on boiling water - such products are very lush:

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

Check out our step-by-step recipe and photo of a biscuit filled with chocolate and banana.

Sponge cake with chocolate filling and bananas

Ingredients:

40 g butter or margarine, 150 g icing 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 of milk, 30 g of flour, 100 g of butter, 100 g of icing sugar, 30 g of dark chocolate, 3 bananas.

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

Preparation:

To prepare a sponge cake on dark chocolate, butter or margarine, sugar, vanilla powder and egg yolks must be whipped into a foam. Then add grated chocolate, thick protein foam, grated crackers, flour mixed with baking soda. Stir the mass slightly, put on a baking sheet greased with butter and sprinkled with flour and put in a preheated oven, bake over low heat. Cool the finished product and cut into three layers, spread with filling and put on top of each other. Grease the top and edges of the sponge cake with the filling and garnish with peeled bananas and whipped cream.

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

Whipped cream: Beat chilled cream (35% fat for whipping) 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 a delicious chocolate sponge cake at home

Chocolate sponge cake with banana

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

Ingredients:

For the test:

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

For the cream:

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

For glaze:

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

1. Mix all dry foods.

2. Beat eggs with a mixer. Add butter and continue whisking.

3. Add baking soda, quenched with vinegar, and continue whisking.

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

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

6. Pour into a large dish and bake at 1800C for 25-30 minutes. Allow to cool.

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

8. Grind the banana in a blender. Drizzle with lemon juice.

9. Add cottage cheese to the butter 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 crosswise into 2-3-4 pieces (as it turns out) and coat with cream.

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

Sponge cake with milk chocolate

Sponge cake "Chocolate" with milk chocolate

Ingredients:

For the 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 the chocolate filling: 200 g of milk chocolate grated on a coarse grater, 1 tablespoon of chopped 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 of minced almond kernels, 1 tablespoon of minced walnut kernels.

Cooking method:

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

Put the dough in 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 the grated chocolate with egg whites and powdered sugar, put in a water bath.

While stirring, bring to a boil, then put in a greased dish, put in an oven preheated to 120 ° C for 10 minutes. Then cool the filling, add nuts, rum and layer the biscuit cakes.

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

Ready sponge cake with chocolate glaze and garnish with nuts.

Biscuit with chocolate "Budapest"

Ingredients:

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

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

Preparation:

Grind egg yolks together with sugar until foam is obtained, add cocoa, roasted grated almonds and mix. Beat a thick foam from egg whites, mix sugar in it, then add grated chocolate, melted warm butter, flour and yolk mass, mix slightly. Place 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 filling and connect. Spread the biscuit on top with the melted chocolate and whipped cream filling. Filling: put chopped chocolate in milk and cook until thickened, cool, add butter, ground with sugar and mix. Then add rum to the filling for the milk chocolate biscuit.

Sponge cake with melted white chocolate inside: recipes with photos

Sponge cake with white chocolate

Ingredients:

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

Preparation:

Wash 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, stir and cool. Using a mixer, beat eggs with sugar into a lush, increased mass, add melted chocolate and butter. Add sifted flour and baking powder in portions. Add orange zest and mix gently. The dough will be the consistency of thick sour cream. Cover the baking dish with parchment, grease the sides with butter, spread the dough evenly. Place in an oven preheated to 180 C. Bake for 20-30 minutes until tender. Check the sponge cake prepared according to this recipe on white chocolate with a wooden stick. Cool the finished biscuit with chocolate inside and remove from the mold. Cut to the desired shape.

Butter biscuit 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 glass.

Preparation:

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

Add a bag of vanillin or vanilla sugar to make the biscuit flavorful. Add baking powder. Stir the mixture again. Add flour sifted through a sieve. Mix the biscuit dough well. Its consistency is quite liquid and resembles a dough for pancakes and pancakes. Grease the sides and bottom of the mold with a piece of butter or sunflower. Pour the dough in an even layer.

Like other types of biscuit dough, this biscuit should be baked only in a hot oven. The oven temperature should be 180-190C. Bake for 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 a photo of homemade white chocolate biscuit recipes:

A simple recipe for chocolate biscuit with strawberries

Chocolate sponge cake 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 premium), strawberries.

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

Preparation:

Beat eggs together with sugar with a wooden spatula or metal broom until thick, then add, stirring constantly, 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 it back in the oven and bake until tender. Cool the finished biscuit and cut into rectangular pieces.

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

How to cook a chocolate sponge cake in a slow cooker

Chocolate sponge cake in a slow cooker

Ingredients:

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

Preparation:

Beat eggs with sugar with a mixer until fluffy, 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, in order to maintain the splendor of the dough. Grease the multicooker with oil, put the dough and cook in the "Baking" mode for 80 minutes. You do not need to turn the chocolate biscuit in the multicooker.

The video "Chocolate biscuit" will help you better understand the technology for preparing such baked goods:

Many housewives believe that biscuit is a capricious pastry, so they look in its direction with apprehension. Meanwhile, biscuit is a delicious independent dessert, as well as a base base for cakes and pastries. In this recipe, I'll share with you the secrets of how to make a rich-tasting 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 oil) - 125 ml.
• Sugar - 180 g (in yolks) + 50 g in proteins
• Good quality cocoa - 50 g.
• Cocoa brewing water - 150 ml
• Baking powder -2 tsp
• Baking soda - 1/4 teaspoon
• Salt - 1/4 tsp
• Egg yolks - 5 pcs.
• Egg whites - 8 pcs.

How to cook:

Pour cocoa powder (50 g) with hot water (150 ml) and stir. 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 children's drinks are not suitable for baking in the same way as for baby food.

We separate the egg yolks from the whites 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 whites. Unused yolks can be frozen by placing them in a bag and signing the quantity.

Beat the egg yolks with sugar (180 g) until white. The better the yolks are whipped into a fluffy mass, the fluffier the biscuit crumb will be. The principle of active saturation of the dough with air 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 from 8 eggs at a powerful mixer speed into an elastic foam. Add sugar (50 g) gradually, when the foam has already formed (so that the 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 mixture we have flour (200 g) and baking powder (2 tsp). A great way to evenly mix the baking powder is to additionally sift it with flour through a sieve.

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

So, we have liquid chocolate dough (look how beautiful it is, I just want to eat it right now, without waiting for baking). Whipped proteins must be added to the chocolate dough for 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: mentally divide the protein mass into three parts and mix the proteins in three steps. I apply some of the proteins - I stir, then I again apply the next portion, etc. Stirring should be gentle movements from bottom to top, as if you are lifting the dough from bottom to top.

How to mix proteins into the dough correctly can be seen in the following video:

Pour the dough into a specially prepared form (grease with a piece of butter and dust with flour). It should go down in a wide ribbon, by which you can judge that the consistency is correct.


The oven must be preheated to 180 C. The biscuit is baked for 35-40 minutes before a dry toothpick. The test for the readiness of the biscuit is carried out as follows: we lower the wooden stick (match, toothpick, splinter) 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.

Take the finished biscuit out of the oven, cool it in the mold for 20 minutes, then release it from the mold and leave it on the wire rack until it cools completely. When placed on the wire rack, the biscuit is well ventilated, thereby preventing the crumb from soaking.

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

I baked a biscuit in a mold 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 equal parts using a saw knife. I even managed four.

The chocolate sponge cake is a great base for a variety of cakes and pastries. Its delicate melting structure will not leave anyone indifferent!
In the photo collage, I collected cuts of cakes, which 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!

Enjoy your meal!

In contact with

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 the 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 base for cakes and pastries, biscuit has the most luxuriant structure. Egg whites serve as 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 when 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 sponge cake that is still too fresh will crumple and crumble when slicing, and the impregnation 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, adding liqueurs and fresh juices 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 sturdy 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 "Prague"

• 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

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 maximally enriched with oxygen 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 parchment (vegetable oil) 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, the cake will fall off and will not 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 a classic oven-baked chocolate sponge cake. It must be dry and get 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 the boldest chocolate ideas.

(Visited 2,080 times, 2 visits today)