Home Bakery products Chocolate sponge cake in the oven. Chocolate biscuit - calories, composition and recipe

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Chocolate sponge cake in the oven. Chocolate biscuit - calories, composition and recipe

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 just need to mix 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 as a basis biscuit cakes. They are easy to prepare and do not require expensive ingredients. Receive a tasty cake you can make a 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. Decorate with the mixture chocolate cake, cakes are shifted with fruit.
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 tender and fragrant dessert. It consists of: cream, sugar, prunes, liquor. Fat to reduce calories milk product can be replaced natural yogurt. A chocolate biscuit with such a filling should be soaked by standing overnight in the refrigerator.
Classical custard made from eggs, milk, flour, sugar and vanilla is white, the chocolate biscuit will enter into a beautiful contrast 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 low price. necessary products. Having chosen the option you like, you need to carefully follow the instructions to get a lush, 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. The result is delicious air baking, which will be an excellent option for a dish for tea drinking, breakfast, holiday 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:

Take the eggs, separate the yolks from the whites.
Pour half of the prepared amount of sugar to the yolks, beat well.
Add the remaining sweet sand to the proteins. Mix the components with a blender or mixer until a dense foam is formed.
Place a third of the resulting white mass to the yolks, mix with a culinary spatula.
Combine flour and cocoa powder, sift.
Pour the flour mixture into the yolk mixture, mix until smooth.
Place the remaining proteins in the dough, mix.
Take a baking dish with high sides, cover the bottom with parchment. Pour the dough inside.
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 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:

Beat eggs into a deep bowl, add sugar, beat. Pour milk into the resulting mass and vegetable oil, mix thoroughly.
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.
Lubricate the multicooker bowl butter. Pour out the dough.
Close the cover of the machine. On the Polaris dashboard, set the "Bake" mode to 60 minutes.
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:

Coffee and cocoa should be dissolved in hot water. Stir until the liquid is homogeneous. Cool the mixture.
Sift wheat flour, mix inside a deep bowl with the rest of the bulk ingredients.
The yolks need to be whipped. Then combine them with vegetable oil, cocoa-coffee liquid, add a mixture of bulk components.
Pour 45 g of granulated sugar to the proteins, beat until peaks appear.
Add a quarter of the protein mass to the dough, mix, moving from bottom to top. Then do the same with the remaining proteins.
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.

chocolate biscuit in the oven can be prepared 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 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:

Mix flour and cocoa powder.
Whisk the egg whites and sugar until stiff peaks form.
Combine the resulting white substance with the yolks. Gradually add the chocolate powder mass. Make sure no lumps form.
Line a baking dish with parchment paper and pour in the batter.
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:

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.
Boil water, add to a bowl, whisk.
Grease a baking dish with refined vegetable oil, sprinkle with flour or breadcrumbs, pour out the dough.
Let the cake bake for 40 minutes. The oven must be preheated to 180 degrees.

surprise guests delicious pastries you can follow some guidelines:

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.
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.
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.
To degrease the dishes necessary for cooking, wiping their surface with a clean cloth dipped in lemon juice.
All components must be mixed with slow, careful movements so that the finished product does not lose its shape.
Putting the cake inside the oven, do not open the door earlier than half an hour.
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.
The lightness and tenderness of the cake depends on the correct temperature in the oven. Preheat the oven.
Replacing butter with vegetable oil will help reduce calories. You can try using recipes without eggs and milk.
Choose good quality cocoa powder. Adding a good product will give a rich chocolate taste.
The cake should cool inside the mold at room temperature.

Learn how to bake according to the suggested recipes.

Video: chiffon chocolate biscuit

Today I selected 4 at once best recipe 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 failure can be soaked abundantly delicious cream, decorate it better, and the cake will be joyfully destroyed by hungry guests and family members simply because home cake 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, in which lush biscuits are obtained "on the count of times", I made several important conclusions - how to still cook a biscuit without errors. 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 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 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. Prepare fluffy, soft and fragrant classic biscuit of 4 eggs, anyone who wants can - it is important to do everything according to the recipe, following the sequence of steps and measuring the components for biscuit dough strictly according to the recipe.

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

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 carefully pick it up with a large spoon and put it in another bowl.
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 ...
As already mentioned - the flour must be sifted without fail, and even - several times. This will give our biscuit extra splendor.
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 desirable to take fresh eggs, and not old ones - they whip better.
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!
Now put the oven on preheat - about 180-190 degrees.
In the whites with sugar already whipped to the desired consistency, add 4 yolks - one at a time, continuing to beat.
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.
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.
We put in the oven for 25-30 minutes at 185 degrees.
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.
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.
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'll have to use food coloring. I don't really like this kind of supplements, but I really liked it. appearance this biscuit - 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:

Butter room temperature cut into pieces and start mixing with powdered sugar. Here we also add another type of oil - vegetable refined (so that there is no smell), you can corn.
2. Beat until airy. Due to the addition 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.
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.
4. Now is the time to put the oven on preheat - 150 degrees.
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.
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.
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.
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.
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. This biscuit goes well with any butter cream. 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 love poppy seeds, since childhood, when my mother cooked a chic poppy for the holidays poppy seed roll. 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

First, grind the poppy seeds in a blender so that it fully reveals its aroma and taste in baking. Many advise poppy seeds to be rinsed well in cold water and dried completely before adding to biscuit dough(if the poppy is 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.
Sift the flour several times through a sieve and mix with crushed poppy seeds.
Don't forget to preheat the oven to 160 degrees.
Eggs should be at room temperature so they beat easier. Start beating at medium speed and add a pinch of salt.
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.
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 airiness of the mass and, ultimately, get air dough and a fluffy biscuit.
Mix milk with vegetable oil and add to the dough. Also gently mix with a spatula from the bottom up.
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 you can add not ordinary cocoa powder to the dough for chocolate cake, but real chocolate, from a melted chocolate bar. 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

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 flour and chocolate mass- in several doses, each time carefully mixing.

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 batch of dough 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 🙂

Making the right chocolate biscuit at home is not so easy. It is important in preparing the dough to take food at room temperature or warm. So grains of sugar, salt will dissolve faster. The dough will be better. WITH step by step recipes you can make chocolate biscuits for the cake yourself. It remains to choose the filling and cream for dessert. And now you are already an advanced confectioner. cook delicious cakes at home. Surprise your family and friends with amazing treats.

The classic egg white biscuit is very fluffy. After baking and cooling, wrap the biscuit with cling film. Leave for 6-8 hours at room temperature. Then unfold and cut into pieces horizontally. Unusually tender cake layers will turn out.

Ingredients

For the recipe, take a chocolate bar with a cocoa content of 70-82%. For lovers of intense chocolate flavor we offer to take bitter chocolate 99%. More in the list of ingredients:

100 gr. wheat flour;
1 tsp baking powder;
1-2 pinches of drinking soda;
100 gr. margarine (or butter);
2 pinches of vanillin (or 1 tsp vanilla sugar);
100-120 gr. dark chocolate;
4 selected eggs.

Step by step cooking

The test will not take long. Therefore, immediately turn on the oven to warm up to 180˚C. chocolate recipe sponge cake step by step:

Combine flour with baking powder. Sprinkle a pinch of soda. It is desirable to sift the mass.
Combine soft margarine with vanilla.
Separate the egg whites from the yolks. Put them in different bowls.
On the steam bath melt the chocolate. Mix with fat mass. Add yolks. Mix thoroughly with a spatula. Pour the flour into the chocolate mixture in several passes. Mix until the dough is homogeneous.
Beat the whites with a mixer at medium speed. Gradually add sugar. Then turn up the speed. Beat until stable smooth foam. Pour the foam into the dough. Stir from bottom to top.
Grease a round baking dish with a piece of margarine. Lay out all the dough. The biscuit should be baked at 180˚C in the oven. It will take 30-35 minutes.

Has the baking time passed? Check the readiness of the crumb. Pierce with a wooden skewer. If the skewer is dry, you're done. Leave the chocolate biscuit in the mold until it starts to cool. Go around the edge with a silicone knife. Pull out. Leave to cool at normal temperature on a wire rack.

Recipe with cocoa

Chocolate biscuit recipes are simplified by using cocoa. No need to melt chocolate or whip egg whites. Just mix the ingredients with cocoa. Perfect Dough ready.

Biscuit Ingredients

The most delicious biscuit is obtained from the minimum composition of products:

4 selected eggs;
3 art. l. cocoa powder;
160 gr. Sahara;
200 gr. flour of the highest grade;
0.5 tsp fine salt;
1 tsp baking powder.

How to cook

Before cooking, turn on the oven at 180-190˚С. Grease an oven dish with butter. So, how to make a chocolate biscuit:

Break the eggs into a bowl. Turn the mixer on the first speed. It is better to use a stand mixer with a removable bowl. So your hands will be free.
Sprinkle sugar over the eggs. Then salt, cocoa. At the end flour, baking powder. Make sure the mass is well mixed.
Put the dough into the form.
Bake in the oven. After 30 minutes, check the readiness of the crumb. If the center is still raw, bake some more. Enough 8-12 minutes.

This recipe for hastily. Do you have guests in a hurry? Use the step by step guide. By the time the guests arrive, there will be a delicious biscuit on the table. It remains to pour the delicacy with jam and quick cake ready.

In a multicooker with chocolate

How to cook a chocolate biscuit in a slow cooker? Almost the same as in the oven. Knead the dough. To cook, select the program "Baking" for 60 minutes. After baking, leave the biscuit in the switched off multicooker for 15 minutes. Only then pull it out.

Proportions of ingredients

For the chocolate biscuit, take the following ingredients:

160 gr. flour;
180 gr. margarine (you can butter);
2.5-3 tbsp. l. cocoa powder;
70 gr. chocolates;
3 eggs;
2 tbsp. l. sour cream;
180 gr. Sahara;
0.5 tsp soda;
the same amount of baking powder;
some salt.

Sequencing

It will take no more than 4-5 minutes to knead the dough. The rest of the time is baking. A detailed description of how to make a chocolate biscuit in a slow cooker:

Combine dry ingredients in one cup. These are flour (necessarily of the highest grade), cocoa, soda, salt, ripper. Sift from lumps, excess impurities.
Build a steam bath. Melt the chocolate and margarine mixture. Do not overheat the chocolate, otherwise the mass will curdle.
Separately beat eggs with sour cream and sugar. Use regular or brown sugar. With cane sugar, the crumb of the pie will turn out cloyingly sweet.
Mix sweet eggs with chocolate ganache. Pour in the dry mixture. Mix until a homogeneous dough is obtained.
Lubricate the multicooker bowl with grease. Lay out the dough. Close the lid tightly. Cook in baking mode for 60 minutes.

on boiling water

It differs in a special way of kneading the dough. The mass is, as it were, brewed with boiling water. For the filling, take pieces of milk chocolate. The result is a biscuit with chocolate inside.

Required Ingredients and Proportions

Prepare the following foods:

120 gr. milk chocolate;
300 gr. flour;
3 eggs;
120 ml of boiling water;
200 ml of milk;
1 st. l. wine vinegar;
100 gr. margarine;
350 gr. Sahara;
20 gr. baking ripper;
1 tsp salt.

Expert opinion

Anastasia Titova

Confectioner

Do you want to replace the chocolate bar with cocoa powder? Take 10% of the weight of the eggs. For 3 cocoa eggs you will need 10-15 grams.

Work algorithm

Repeat the preparation steps. You will have the perfect chocolate biscuit cake. Recipe:

Combine eggs, milk, soft margarine, sugar, salt in one bowl. Mix with a whisk.
Add flour. Stir.
Pour in hot water. Mix again until a homogeneous preparation is obtained. Add the ripper-vinegar mixture. Stir.
Grind the chocolate through a coarse grater or break into pieces. Add to dough. Stir.
Divide the dough evenly into 2 molds. Bake at 190˚C in the oven.

Confectioner

Cut each pie into 2 layers. You will get 4 cake layers for a magnificent cake. Layer the cakes with confiture, grease with cream. Put the dessert together.

On kefir

A classic kefir biscuit that always turns out airy and delicious. This cake is impossible to mess up. Just 2 recipe steps to combine the ingredients. The oven will do the rest.

Product set

For a delicious biscuit, take the following products:

2 small eggs;
2 tbsp. l. freeze-dried coffee;
1 tsp baking powder;
160 gr. flour;
80 ml sunflower oil;
140 ml of kefir;
160 gr. Sahara;
on the tip of a knife of salt.

Cooking process

For cooking chocolate dough follow the instructions:

Whisk eggs with sugar and coffee. Pour in kefir, oil. Stir.
Add salt, flour, baking powder. Mix until a lump-free consistency.

Confectioner

Freeze-dried coffee, if desired, replace 80 ml of freshly brewed Turkish coffee or 6 tablespoons of cocoa. You will get the most chocolate biscuit. Ready dough put in the form. Select the diameter of the form from 18 to 22 cm. Bake in the oven at 180-190˚C for 35-40 minutes.

Chocolate Chiffon Biscuit

Chocolate biscuit is called chiffon because of its consistency. The crumb of such a pie is tender, slightly moist. This is a culinary classic. You don't need any special equipment for cooking. Everything is fast and simple. Easy to make at home.

To bake a chiffon biscuit, you need to take

1 st. Sahara;
2 tbsp. flour (a glass of 250 ml);
1 st. warm milk;
2 eggs;
120 ml of sunflower oil;
a large pinch of salt;
the same amount of vanilla;
1.5 tsp drinking soda;
the same amount of baking powder;
6 art. l. cocoa powder;
50 ml sour cream.

The process of kneading dough and baking

A simple recipe for chocolate biscuit starts with dough. In a bowl, combine sugar, vanilla and eggs. Add oil, milk. Add salt, sour cream. Whisk with a hand whisk until smooth.
Sift flour, baking soda, cocoa, baking powder directly into a bowl. Stir.
Pour in 250 ml of boiling water. Gradually stir into the dough.
Cover the form for the semi-finished product with thin paper. Lubricate with oil. Lay out the dough. Level the top. In the form of 18 cm, the cake turns out to be high - 6-7 cm.
In a preheated oven (180˚С), send the semi-finished product for 35 minutes. Does your oven have a top-bottom heating function? Turn it on. Baking will go faster.

Confectioner

A light cake will be the basis for a chic biscuit cake. Layer the cakes with cream, decorate with fruits and berries. A chocolate biscuit cake will delight guests at any family holiday. Good appetite.

The most important thing when creating a test for chocolate biscuit is the question of what to add to the dough for chocolate: melted chocolate or cocoa powder. In both cases, a brown chocolate biscuit is obtained. But what if you want a little miracle and get black chocolate biscuit like in American classic cakes? How to achieve this? You can use natural black cocoa, but it is quite difficult to get and the price will not please. How to be? Dye? Not the most the best way! Until now, I did not have an answer to this question, but now I have: most the best way get on cocoa powder - this is a recipe in which cocoa powder is brewed with boiling water before being sent to the dough.

If cocoa is not brewed with boiling water, but mixed with flour in a dry form and this is how to prepare biscuit dough, then chocolate biscuit will not be as black and will not have such a bright chocolate taste and aroma. It will be "European", closer in taste and aroma to the butter biscuit for the "Prague" cake.

Ingredients

cocoa powder 30 g
instant coffee 1 teaspoon
water (boiling water) 120 g
flour 90 g
sugar 125 g
butter 85 g
egg C0 1 PC.
baking powder 1/2 teaspoon
vanilla sugar 1 teaspoon
salt 1/4 teaspoon

First you need to deal with cocoa. There are alkalized and non-alkalized cocoa powder. The process of alkalization is the treatment of powder with alkali. I will not delve into the pros and cons of this, but I will only say that non-alkalized cocoa is better for brewing a cocoa drink, since it contains more useful elements, and alkalized cocoa is better for confectionery needs, since the powder is much tastier than usual, has a darker , saturated color. And now an important point: natural cocoa has an acidic environment, but after the alkalization process, its acidity decreases. Why is it important? The fact is that if alkalized cocoa is added to the dough, then you can’t just use baking soda. Instead, we use baking powder, so acid is required to activate soda. With natural cocoa powder, ordinary soda is enough, the cocoa powder itself will give us the acid. But how do we know what kind of cocoa we have? Our Brand, Golden Label, Silver Label, Prima are all natural powders, with them we use soda or an increased amount of baking powder. Dr. Oetker is alkalized cocoa powder, but it is very expensive. I recommend buying alkalized cocoa powder in specialized stores for confectioners, since there are a lot of them now.

Coffee can be omitted from this recipe, but without the combination of coffee and cocoa, you won't get the "mocha" flavor so typical of American chocolates.

The indicated amount of ingredients is calculated for a form of 18 cm. If your form has a diameter of 22-24 cm, then increase the amount of ingredients by 2 times.

Cooking

In advance, 2 hours before cooking, we take out the required amount of butter and leave it to heat up at room temperature.

Half an hour before cooking, pour cocoa powder, vanilla sugar and instant coffee with boiling water and mix well until all ingredients are completely dissolved. We do this in order to “remove” flavoring and aromatic substances from cocoa particles and get a more delicious and aromatic chocolate biscuit. Let cool to room temperature.

Next, we do the main thing. Beat the softened butter for 30 seconds at medium speed of the mixer, then, without stopping whisking, add sugar in a medium stream and beat for another three minutes.

Add the egg to the butter and sugar and beat for 2-3 minutes. The sugar will almost completely dissolve by this point.

In the resulting mixture, sift the flour and baking powder, add salt, mix. If you have non-alkaline cocoa powder, then add 1/4 teaspoon of baking soda.

Now you need to add the previously brewed cocoa. Here you need to be very careful, cocoa should cool down, its temperature should not exceed 35 ° C. If the cocoa is hot, then the butter in the dough will melt, the dough will become liquid, it will not rise and will not bake. So, add cocoa to the dough and mix for 1-2 minutes until smooth (preferably with a mixer at low speed).

Grease a baking dish with butter and sprinkle with flour. Excess flour can be shaken off. We will bake in an oven preheated to 180 ° C. I have a mold diameter of 18 cm, so the baking time is about 40 minutes.

After baking, the sponge cake darkens noticeably and fills the kitchen with a chocolate aroma. By the way, I want to note that the taste of this biscuit has more of a chocolate flavor than the usual one.

So, ready. After baking, let the biscuit “sit” in the form for 10 minutes, after which we put it on a wire rack to cool completely for an hour. If you plan to use a biscuit in a cake, then it needs to be infused for 6-8 hours: the structure is strengthened in the biscuit and it is more convenient to work with it, it will not crumble when cut. Now you can make contrasting cakes and surprise your friends! Bon Appetit and successful experiments!

By the way, for the purity of the experiment, I baked 2 biscuits: I just put cocoa in dry form in one, in the old fashioned way, so to speak, and in the other I brewed cocoa. How did you understand the biscuit from this recipe on the left, regular biscuit- on right. The result is amazing and no dyes are required.

It is easy to turn a biscuit with cocoa into a cake by cutting it into 2-3 cakes and smearing it with your favorite cream. But for the result to really please you, be sure to bake the biscuit in advance, preferably in the evening, so that it has time to “rest”, then the cakes will be softer and juicier, and will not crumble much.

From the indicated amount of ingredients, you will get a cake with a diameter of 20 cm. It is easy to divide it into 3 cakes about 1.5 cm thick. You can use any cream for the layer that you like, I prepared With chocolate cream on cream. And do not forget to grease the cakes with impregnation before applying the cream, then they will be even juicier and will not absorb excess cream.

Total cooking time: 40 minutes
Cooking time: 30 minutes
Output: form 20 cm

Ingredients

chicken eggs - 4 pcs.
sugar - 150 g
wheat flour - 115 g
cocoa powder - 25 g
butter - 40 g
salt - 1 chip.

Cooking a classic biscuit with cocoa

All ingredients for the preparation of biscuit dough must be warmed up to a comfortable room temperature. Therefore, do not forget to get eggs from the refrigerator in advance - at least 1-2 hours in advance. Turn on the oven to warm up. Sift flour and cocoa powder through a fine sieve, mix, set aside. Separate the whites and yolks - very carefully so that not a drop of the yolk gets into the protein mass, otherwise it will not beat well.

Mix 4 egg yolks (65 g) with half the sugar (75 g) in a deep bowl. Beat thoroughly with a whisk so that the mass brightens and all the grains of sugar dissolve.

Separately, beat 4 egg whites (150 g) with a pinch of salt in a bowl until the mixture turns grayish in color and starts to form small bubbles. Then pour the remaining sugar (75 g) in a thin stream, whisking all the time with a mixer. The protein mass should turn white, become more fluffy and form dense peaks that will be held on the whisks of the mixer.

Gently, using a spatula (not a mixer!), Combine the whipped egg whites with the yolks. Stir with movements from the bottom up, slightly so that the proteins retain airiness.

Add flour mixed with cocoa powder. Mix quickly (about 15 seconds) so that air bubbles do not escape from the dough and collapse.

At the very end, pour in 40 g of melted butter - it should be warm, but not hot (you can melt it in a microwave or in a water bath). Stir again with a spatula until smooth.

Carefully pour the biscuit dough into a baking dish. The optimal diameter is 20 cm. It is also advisable to prepare the form in advance: put parchment on the bottom, grease with a small amount of vegetable oil and dust with flour. Spread the dough with a spatula so that it lays in an even layer.

By this time, the oven should already be preheated to 180-190 degrees. Place the mold on the middle rack and bake the cake for 30-40 minutes. Readiness, as usual, is determined by a skewer, it should come out dry. Important! Do not open the oven door for the first 30 minutes so that the biscuit does not settle!

Cool the finished biscuit on a wire rack. As soon as it has completely cooled down, wrap it in clean parchment paper or cling film, then refrigerate for at least 2-3 hours, or even better overnight - after standing, the biscuit will get stronger, and the moisture inside it will be distributed evenly, it will be more juicy .

Cut the cooled biscuit with cocoa into 2-3 cakes, soak in syrup with cognac, dessert wine or juice, then grease each with cream, stack on top of each other. Cover the cake with icing, leave in the refrigerator for a couple of hours to soak and completely solidify. Happy tea!