Chocolate biscuit in the oven. Delicate chocolate biscuit for cakes

Good evening, yesterday we celebrated my grandmother's anniversary, my mother baked a simple chocolate cake. I found the recipe on your video channel, and on the site - a full explanation. For the convenience of my mother, I printed it out on a printer. It turned out very a tasty cake, although he took a lot of time to prepare. Mom strictly adhered to the recipe in cooking, poured it with chocolate icing and decorated it with flowers from butter cream signed "For our beloved". There is a minus - we regretted that we made only one simple chocolate cake, as it was the center of attention on the table, each guest got a piece and everyone was delighted with delicate taste and chocolate flavor cake. Thank you from my grandmother.
What could be tastier than chocolate, this noble taste with bitterness is appreciated not only by true gourmets, but also by ordinary sweet tooth. Everyone who writes recipes for simple chocolate cakes is a little tricky. There can be no cake, the main ingredient of which is chocolate, simple. All cooking processes should be so scrupulous, because the dough can be hammered with cocoa powder and lose the lightness of the chocolate biscuit, the cream can be broken and the creamy mass will delaminate, and chocolate icing- do not boil or boil and the ganache on the cake will be liquid. So please read carefully simple recipes chocolate cakes, and cook them with care. Dear Emma Isaakovna, I think, thanks to you, chocolate lovers will pay tribute to their mothers and grandmothers, and they, in turn, will be grateful for your advice and recommendations.
Hello Emma and Daniella. simple recipe chocolate cake from biscuit dough turned out to be very versatile. I have baked it many times already, I try to change the cream, depending on the cream layer, sometimes there is no need to soak the cakes. Really like custard, it perfectly sets off the taste of chocolate cakes and complements them. The cake is soft and moist. Thanks for this recipe.
Good afternoon, dear grandmother Emma and Danielle. Thanks to you, I have replenished my piggy bank of recipes for holiday desserts and everyday sweets. I love baking, I pay a lot of attention to decorating cakes and pastries. Chocolate cakes occupy a special place of my predilection. I have not been interested in simple recipes for a long time, because I think that I have moved to a new level in my confectionery skills and I want to learn modern and more complex techniques for decorating and decorating desserts. I learn from Daniella, I peep what tools she uses, how skillfully she handles creams and icing, how chocolate decor elements are born from her hands. I watch videos, write down something and emphasize new things for myself. Since, I think that the same cake, but decorated differently, will even have a different taste. Danielle, thank you for sharing your skills, I admire your sweet masterpieces and always look forward to something interesting.
Video cooking, I walked through your site and was surprised that I have never seen so many pastries and sweets for every taste in one place. Perhaps I saw it, but it’s so family-like and so nice - only with you. I'm sure you take not only recipes, but also charisma. Pleasant and wise Emma, ​​beautiful and elegant Daniella, Leonid is masculinely serious, but at the same time such a direct person. Your family exudes warmth and kindness. Do not blame me, I think all your admirers will agree with me. I don’t know how to cook at all, this business lies on the fragile female shoulders of my wife, but I took note of your chocolate cake, a simple recipe - the wife should cope, and I and my grandchildren, I have no doubt, we will highly appreciate the result. With uv. Michael.

I just adore chocolate pastries I have tried all your easy chocolate cake recipes. I don't know how to decorate, I try to mostly pour icing on the cake or sprinkle almond petals or shredded coconut. The other day I decided to try my hand at the author's recipe - Daniella's Chocolate Cake, I even made curls. Oooh, I'm just crazy about this amount of chocolate, and the nutty aftertaste in the cakes with the most delicate chocolate mousse cannot be described in words. At the moment, this chic chocolate cake, although not simple, is in the first place for me. I will repeat more than once. Thanks for your chocolates.

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 the biscuit dough strictly according to the recipe.

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

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

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

Very spectacular and beautiful biscuit - "Red Velvet"

For this unusual cake we'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:

1. 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. 
   
3. 2. Beat until airy. Due to the addition of vegetable oil, the mass turns out to be a little watery, but still the butter will give the necessary splendor. We begin to add eggs (pre-beat them with a fork) - pour in a thin stream into the bowl, continuing to beat.
   
4. 3. Now mix all the dry ingredients and sift them through a sieve. Flour, baking powder and alkalized cocoa powder. This type of cocoa powder has a rich chocolate flavor. But if you have a different type of cocoa powder - just increase its volume by 10-15 grams, and flour - on the contrary, reduce by the same amount.
   
5. 4. Now is the time to put the oven on preheat - 150 degrees.
   
6. 5. Now, continuing to beat the bulk, we alternately introduce milk and a dry mixture with flour. At the same stage, add the dye - if it is dry, you can dilute it in milk, or you can add it to the dry mixture.
   
   
7. 6. In the photo - added dye in the form of a gel. It also needs to be added "by eye", adding in parts and tracking the color of the dough, but not more than 10 grams of gel.
   
8. 7. The color should turn out to be about this saturation. The only thing to keep in mind is that when baking in the oven, the color will become less saturated than in raw dough.
   
9. 8. It is better not to bake this volume of dough in one form - it may not bake well due to the characteristics of the dough. It is best to distribute the entire volume into 3 forms (diameter 21 cm). But keep in mind that you will have to bake them at the same time so that the dough does not fall off. If this does not work out, for example, you have only one form, then it is better to knead each portion of the dough again before baking.
10. 9. We set to bake for about 30-35 minutes at a temperature of 150 degrees. The readiness of the biscuit is easy to check with a dry wooden stick (or match) - if we pierce
    
    10. We have 3 lush cakes - cut each in half and get 6 cakes. We will use one of them for sprinkling, so we break it into pieces and send it to dry additionally in the oven at 110 degrees for an hour.

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

Lush and fragrant biscuit with poppy seeds

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

I also 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

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

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

Chocolate biscuit with natural chocolate

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

For the chocolate biscuit, take:

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

Step by step recipe for chocolate biscuit

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

2. Sift the flour together with the baking powder.

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

4. Separate the yolks from the proteins.

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

Hello everyone. Today we are preparing a chocolate biscuit for a cake, lush and delicious, and you will find the recipe with a photo, step by step, under the description.

Tender, fragrant and very delicious base for a cake that simply melts in your mouth, is prepared from the available products available in the house of every hostess. It takes very little time to prepare such a chocolate biscuit.

By the way, we have a lot of recipes on our site. quick desserts, which, too, will not take much time, I recommend that you keep them bookmarked, as they can be useful to you at any time, in case of unexpected guests. Take note of these quick recipes, such as the:

So today, chocolate biscuit for cake, is included in this category delicious recipes on the hastily. So, if guests unexpectedly came to you, then you can easily surprise them with your delicate cake from chocolate biscuits.

Since we are making a chocolate sponge cake today, in this recipe, we add cocoa powder, and if you want a simple, classic sponge cake, you just do not add cocoa here. Otherwise, the technology is the same.

Biscuit is the most common base for a cake, because it has the most magnificent structure.

The secrets of making a magnificent chocolate biscuit for a cake

• Eggs must be fresh and warm (room temperature)

The natural baking powder of the biscuit is egg whites, the splendor of the biscuit depends on their temperature and freshness.

• Eggs with sugar, beat better for a long time

This is necessary so that the volume of the mass increases, 2-3 times. Beat at low speed first, then gradually increase it. This will not be a problem for you if you have a mixer. You can't do anything with a fork.

• Sift flour and cocoa

They must first be mixed together and sieved. Then, very quickly mix into the egg mass (about 15 seconds), because when you mix the dry ingredients, the air bubbles in the dough are destroyed, and they, for the splendor of the biscuit, matter.

• Avoid mechanical influences on the dough

It is necessary to stir the dough with a wooden spatula, slowly and carefully so that air bubbles do not burst and the protein does not fall off. DO NOT use metal objects. Ready dough carefully pour into the mold and, immediately, send it to a well-heated oven.

• Ready dough, chocolate biscuit for cake, do not leave to stand for a long time

Do not be distracted by anything until you put the biscuit in the oven. Prepare the form in advance, cover the bottom with parchment paper. But I don’t advise you to lubricate the sides of the form, because they will be slippery and will not allow the biscuit to rise.

• The form is filled with a test no more than ¾

So it is necessary that the biscuit has somewhere to rise. We must not allow him to "run out" over the edges.

P.S. And here, be sure to look: "" - very healthy dish from the liver, which, by the way, children do not really like, but in this recipe it is so disguised and cooked that the kids will not even understand that it is here at all. They will be happy to gobble up, respectively, receive a lot beneficial vitamins for your body.

Well, now let's look.

Recipes for making cakes at home with photos

chocolate biscuit cake

50 minutes

280 kcal

5 /5 (1 )

Chocolate biscuit cake with a delicate layer of airy butter cream is always a welcome treat for those who have gathered for festive table. I remember, as a child, I just dreamed of a piece of this, but my grandmother baked it only on New Year, since the ingredients used were considered scarce at the time. Today, in every refrigerator you can find everything you need.

Despite this, few of the newbies in cooking take on the manufacture of such a cake, because it is considered that it is quite complicated. But in vain! Today I will introduce you to a simple family recipe chocolate biscuit cake: you will learn in detail how to make perfect dough for a delicious cake, as well as a delicious cream that perfectly holds its shape.

Kitchen tools

In order to speed up the preparation of the cake and get an excellent result, it is very important to prepare ahead of time the kitchen appliances and utensils that you will need in the process:

• a round cake pan (preferably with a non-stick coating) with a diameter of 23 cm or more;
• three to four bowls with a capacity of 300 ml or more;
• a small saucepan;
• sieve medium;

• a few teaspoons and tablespoons;
• cotton towels;
• metal whisk;
• long knife;
• cutting board.

Also, you will definitely need a mixer or food processor with a special nozzle to quickly mix the components of the dough and cream.

Ingredients

Biscuit

Cream

Impregnation

How to choose the right ingredients

For beginners, the following information regarding the choice may be useful the right products for biscuit cake with chocolate.

• Be sure to buy cream with a fat content of at least 35%, otherwise the cream may not thicken and leak during the proofing of the cake.
• It is allowed to use boiled condensed milk, but it is better to cook it yourself by boiling a jar in boiling water for about an hour.
• Chocolate can be both bitter and milk - it all depends on your personal preferences. At the same time, do not take chocolate with extraneous fillers: nuts, raisins or dried apricots.
• Instead of rum, you can choose another alcohol: liquor or cognac. However, in no case do not use vodka or beer: these products will give the cakes an unpleasant taste.

Cooking sequence

Biscuit

Impregnation

Cream

Cake assembly

How to decorate a biscuit cake

This treat is wonderful, first of all, because you can decorate it after proofing, before serving. For those who do not want to particularly "bother" with decorations, I offer my recipe for excellent glaze.

Ingredients

• 250 g of chocolate;
• 250 ml cream.

Cooking

Chocolate Sponge Cake: Recipe Video

The video below shows the complete process of preparing a delicious and beautiful cake with buttercream.

Easy Chocolate Sponge Cake - Grandma Emma's Recipe

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How to make Easy Chocolate Sponge Cake - Grandma Emma's recipe and tips. Biscuits are very tender and delicious. Biscuit cake is always a welcome dessert. We offer you the recipe for a Simple Chocolate Biscuit Cake. Grandma Emma shares the Easy Chocolate Sponge Cake Video Recipe - see detailed step by step recipe and ask questions → https://www.videoculinary.ru/recipe/retsept-prostoj-biskvitnyj-tort/
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Ingredients:
Biscuit:
Flour - 180 grams
Cocoa powder - 40 grams
Butter - 70 grams
Eggs - 4 pieces
Yolks - 4 pieces
Sugar - 220 grams
Salt - a pinch
Vanilla sugar - 2 teaspoons

Chocolate cream:
Cream, fat content not less than 35% - 500 milliliters
Condensed milk - 200 grams
Cocoa powder - 30 grams

Chocolate glaze:
Chocolate - 250 grams
Cream - 250 milliliters

Soak syrup:
Sugar - 100 grams
Water - 100 milliliters
Rum - 20 milliliters
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In many of our video recipes, we use the music of the composer Daniil Burshtein
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2015-08-03T09:52:15.000Z

How can you diversify the standard recipe

If you wish, you can add some additional components to the dough and cream to improve the taste and aroma of the finished cake.

• Lemon essence or juice can be added to the biscuit - this will appeal to those who do not tolerate vanillin and its aftertaste.
• The dough can be varied with ground nuts, such as walnuts or almonds. However, try to roast them in a pan before chopping.
• It is not necessary to dwell on this particular type of filler, you can always use any other.
• What else can you soak a biscuit cake to make it juicy? Apart from sugar impregnation you can use sweet syrups (cherry, raspberry), as well as regular coffee without sugar.

• Gently fold the flour into the dough with a spatula. In no case do not use a mixer for this purpose: the dough will settle heavily and the cake will turn out to be less magnificent.
• For those who cannot devote enough time to making treats, a quick and easy recipe is offered.
• Cream for cream should be very cold, take it out of the refrigerator only when you are going to use it.
• Many people ask themselves: how to bake cake layers for a biscuit cake so that they do not burn in a particular oven? The readiness of the cake can be easily checked with a wooden skewer or a toothpick: pierce the baking dough with it and immediately pull it out. If the stick remains dry, then the dough is baked and the biscuit can be removed from the oven.
• Experiment in the kitchen more often - this is the only way you can gain the culinary experience necessary for making complex cakes. For example, take on an inimitably delicious, the recipe is suitable even for beginners. In addition, bake the most beautiful, which is ideal for a children's holiday.

Chocolate biscuit cake is an excellent treat that both adults and children adore. Maybe one of the readers knows how to improve the proposed recipe for treats, or does he constantly use other components to prepare it? Share your findings in the comments, let's discuss biscuit cake inside and out! Bon appetit and always successful experiments in the culinary field!

chocolate biscuit(see photo) is one of the most beloved sweet desserts for tea. Due to its airy and porous texture, the product simply melts in your mouth, which is why it is so difficult to refuse it.

You can cook not only a simple classic biscuit, but also with the addition of various fillings in the form of pastry cream (custard, sour cream, cream, mascarpone, cottage cheese, whipped cream, lemon, protein, caramel, ice cream, chocolate ganache, yogurt, truffle). In addition, chocolate pastries can be soaked with liquor, cognac, mousse, honey, vanilla, soufflé, meringue, chocolate, jelly, mint syrup, condensed milk, cocoa powder. From above, the biscuit can be decorated not only with mastic or icing, but also with fruits (bananas, peaches, oranges, apples), as well as berries (cherries, strawberries, raspberries, cherries).

In addition to cream, chocolate biscuit goes well with products such as prunes, walnuts, coconut flakes, raisins, almonds.

Compound

The composition of the chocolate biscuit necessarily includes the following ingredients:

• flour of the highest grade;
• cocoa powder;
• granulated sugar;
• eggs.

The calorie content of this product is quite high, so you should not abuse it so as not to gain extra pounds.

According to the current GOST, the chocolate biscuit must meet the following technical requirements:

Benefit and harm

The chocolate biscuit is not of particular benefit, since it is considered a product with high calorie, and this, in turn, affects not only the figure, but also the heart.

Many mothers ask themselves: “Is it possible to have a chocolate biscuit with breastfeeding?» Doctors do not recommend the use of this flour product nursing mothers, so as not to harm the health of the baby, as this can provoke an allergic reaction to a new product.

What can be cooked?

You can make a variety of desserts with chocolate biscuit. Usually, a biscuit is made in the form of cake layers, which are very airy and porous, and then soaked in various pastry creams, giving the dessert a rich aroma and amazing taste.

In addition, the chocolate biscuit is suitable for creating popular cheesecakes and cupcakes..

How to make chocolate biscuit at home?

Making chocolate biscuit at home is quite simple. The main thing is to follow the cooking recipe step by step, and then everything will definitely work out.

chocolate biscuit	Cooking method
Microwave (very fast)	To prepare a biscuit, you need to beat two eggs with a mixer, then pour in about seventy-five grams of sugar and beat until a lush, light yellow mass is formed. Next, you need to pour in about sixty milliliters homemade milk and thirty milliliters of refined oil. It's good to stir. Then pour in about eighty grams of flour, fifty grams of cocoa powder, a pinch of salt and soda slaked with vinegar. Beat the dough well until smooth. Pour the mass into cups and put in the appliance, turning it on at full power for about seven minutes.
In a slow cooker	To make a simple biscuit, you need to beat six egg yolks with a mixer until fluffy. Then pour about two hundred grams of granulated sugar into it and beat again until the sugar dissolves. After adding two hundred grams of flour and about eighty grams of cocoa powder to the egg mixture. Pour the finished mass into another container, and beat six egg whites with a mixer until they become lush foam. Then combine the protein mass with the previously prepared flour, mix well, pour into the appliance and turn on the “Baking” mode.
In a bread maker	To make a biscuit, first beat three egg whites, then add about a hundred grams of granulated sugar to them and beat again until the sugar disappears. Then beat three yolks separately, add twenty-five grams of sugar there, mix well and combine with proteins. Next, add twenty-five grams of cocoa powder to the egg mass, mix well, and then gradually add about seventy-five grams of flour. Mix the dough well, pour it into the appliance and turn on the “Oven” program.
Genoese (in the oven)	To make a sponge cake, beat six eggs with a glass of granulated sugar with a mixer until the mass becomes fluffy and increases in volume. Then gradually pour in half a glass of flour and about eighty grams of cocoa powder. While whipping the mass, it is necessary to pour in melted butter in several approaches (you need about eighty grams). After the finished dough, pour into a baking dish and put in the oven for thirty-five minutes.
Lean (in the oven)	To make a biscuit, about two hundred and fifty milliliters of water, about seventy milliliters of refined oil, fifteen milliliters of vinegar and two hundred grams of granulated sugar should be mixed in a sufficiently deep container. Then pour in about three hundred grams of flour, ten grams baking soda, forty-five grams of cocoa powder and a bag of vanillin. Mix everything well until a homogeneous consistency. The finished dough must be poured into a baking dish lined with parchment paper and put in the oven for forty minutes.

Below is a video on how to make a chocolate chiffon biscuit.

Also, some cooks prepare a diet biscuit. It is so called because it does not include flour, but only eggs, dried apricots, soda and a little dark chocolate.

The finished biscuit turns out to be very tasty, lush, tender and can be served as a dessert for tea on the festive table.