I will say that I tested a lot of recipes for chocolate biscuits from the Internet, from friends and acquaintances, from cookbooks, and I got the most favorite recipe based on a lot of practice and my own taste preferences. This biscuit is almost perfect. It is light, porous, not dry, has great taste and nice texture. All my friends love him. I bake it often. He is especially good in cakes.
I baked this portion of a delicate chocolate biscuit for cakes in a mold of 25 cm in diameter. If you use a shape with a smaller diameter, then the height will be greater. If you decide to bake in the form of 20 cm, then you can even cut it into 4 cakes.
So let's get everything ready. Immediately put the kettle on to boil.
Crack the eggs and place in the bowl of a mixer, add salt on the tip of a knife (not necessary, but I add to make the eggs beat faster). Whisk the eggs for about 4 minutes. They should increase in volume by 4 times.
Add sugar in three additions. Add each next portion when the previous one dissolves.
While eggs are beating, sift flour with cocoa and baking powder.
Instant coffee pour 2 tablespoons of boiling water and stir.
When the eggs are beaten with sugar, mix in the flour in two steps. We do not use the mixer at this stage. Fold in the flour with a spatula.
Pour in vegetable oil, two tablespoons of boiling water and coffee. We mix.
Put the dough into a mold lined with baking paper and bake at a temperature of 170 degrees for 40-45 minutes. The smaller the diameter of the mold, the longer the baking time. Focus on your oven.
Check the readiness of the biscuit with a splinter. Cool the delicate chocolate biscuit for cakes in the form, and then remove.
Since I used a 25 cm mold, I cut the biscuit into 2 cakes.
From two biscuits, I collected such a cake. Three cakes went to the basket, and one to the head of the dog.
Bon appetit and good mood.
Many housewives believe that a biscuit is a capricious pastry, so they glance in his direction with caution. Meanwhile, a biscuit is a delicious independent dessert, as well as the basic basis for cakes and pastries. In this recipe, I will share with you the secrets on how to make a rich chiffon chocolate sponge cake. The biscuit according to this recipe has a delicate chiffon structure, it is lush and airy.
So, the recipe for chocolate chiffon biscuit:
- Wheat flour - 200 g
- Vegetable oil (odorless sunflower or corn) - 125 ml.
- Sugar - 180 g (in yolks) + 50 g in proteins
- Cocoa good quality- 50 g.
- Water for brewing cocoa - 150 ml
- Baking powder -2 teaspoons
- Baking soda - 1/4 teaspoon
- Salt - 1/4 teaspoon
- Egg yolks - 5 pcs.
- Egg whites - 8 pcs.
How to cook:
Pour cocoa powder (50 g) with hot water (150 ml) and mix. In order for the biscuit to have a rich chocolate flavor, be sure to soak the cocoa in hot water and use cocoa powder with a high cocoa content. By the way, Nesquik baby drinks are not suitable for baking in the same way as for baby food. 
We separate the egg yolks from the proteins very carefully so that not a drop of the yolk gets into the protein mass. The recipe for chocolate chiffon biscuit uses 5 yolks and 8 proteins. Unused yolks can be frozen by putting them in a bag and signing their number. 
Beat the yolks with sugar (180 g) until white. The better the yolks are beaten into a fluffy mass, the fluffier the biscuit crumb will be. The principle of active air saturation of the dough is used in all biscuits, including 
Pour in vegetable oil (125 ml.) Stir. 
Pour the chocolate mixture of cocoa and hot water into the dough (by this time it should be at room temperature so that the yolks do not curl).
Beat the whites of 8 eggs at a powerful mixer speed into an elastic foam. Sugar (50 g) is added gradually when the foam has already formed (so that granulated sugar does not fall to the bottom of the bowl).
Mix all dry ingredients with a spatula so that the baking powder is well distributed in the flour. In the dry mix, we have flour (200 g) and baking powder (2 teaspoons). A great way to evenly mix in the baking powder is to additionally sift it with flour through a sieve.
Combine dry ingredients with liquid. Mix with a spatula or spoon until smooth.
So, we have liquid chocolate dough (look how beautiful it is, you just want to eat it right now, without waiting for baking). Whipped proteins must be added to the chocolate dough for the chiffon biscuit, this must be done as carefully as possible so that the air from the protein mass is not lost. All actions are exactly the same as in.
I do this: I mentally divide the protein mass into three parts and mix the proteins in three steps. I put some of the proteins - I stir, then I put the next portion again, etc. Stirring should be gentle movements from the bottom up, as if you are lifting the dough from the bottom up.
How to properly mix proteins into the dough, you can see in the following video:
Pour the dough into a specially prepared form (grease with a piece of butter and powder with flour). It should go down with a wide ribbon, it can be judged from it that the consistency is correct. 
The oven must be preheated to 180 C. The biscuit is baked for 35-40 minutes until the toothpick is dry. The biscuit readiness test is carried out as follows: we lower a wooden stick (match, toothpick, torch) into the center of the biscuit and take it out. We look: if the stick is dry, there are no lumps on it raw dough So the biscuit is ready. 
We take out the finished biscuit from oven, cool in the mold for 20 minutes, then release from the mold and leave to cool completely on the wire rack. When the biscuit is on the wire rack, it is well ventilated, thus there is no soaking of the crumb.
To make the chocolate chiffon biscuit even tastier, you can wrap it in cling film and put it in the refrigerator for 8-10 hours. Chiffon biscuit will have an even richer taste and aroma of chocolate.
I baked a biscuit in a form with a diameter of 24 cm, the height of the cake turned out to be 5 cm. A biscuit of this height can be cut into three identical parts using a saw blade. I even got four. 
chocolate biscuit makes a wonderful base for many cakes and pastries. Its gentle melting structure will not leave anyone indifferent!
In the photo collage, I collected cuts of cakes that were prepared on the basis of a chiffon chocolate biscuit. 
I hope this recipe helps you make friends with biscuit dough, because it opens up unlimited scope for creativity to every hostess!
Bon appetit!
In contact with
What I love about this biscuit is its texture, rich chocolate flavor (it's the 'moistness' of the biscuit that enhances and highlights this) and, you guessed it, ease of preparation. It is simply impossible to get confused in this recipe. And if you follow all my recommendations, you will get a delicious biscuit that can both serve as the basis for any cake and become an independent dish (pie, cupcake, you can also safely bake muffins / cupcakes according to this recipe).
In a word, preparing this chocolate biscuit is as easy as shelling pears! Yes, and a minimum of ingredients is what you need when you suddenly find out in the evening (read - you remember :) that tomorrow you need to treat colleagues or friends with a cake. I assure everyone will be happy!
Chocolate biscuit is as easy as shelling pears: a step by step recipe
Ingredients (for form 18-20 cm):
- premium flour - 150 g;
- sugar - 200 g;
- vanilla extract / vanillin - to taste;
- cocoa powder (unsweetened) - 3-4 tbsp;
- baking powder - 1 tsp;
- soda * - ½ tsp;
- 1 egg;
- milk - 100 ml;
- boiling water - 100 ml;
- vegetable oil (odorless) - 50 ml;
- salt - a pinch.
* - and I’ll say right away: do not replace soda with baking powder in the recipe and vice versa! Be sure to use both ingredients, because. they work differently in the test. You don’t need to extinguish soda with anything, this is a “grandmother’s” method (combining even in a spoon, soda and acid enter into a chemical reaction, and all carbon dioxide evaporates before it gets into the dough. And this reaction and the resulting gas bubbles are just - we still need it in the dough, in the baking process.That is why the biscuit turns out to be lush, high and porous).
Cooking:
- Sift all dry ingredients into a bowl, adding sugar last. Stir with a whisk.
- Separately, beat milk, egg and vegetable oil with a mixer. Add the resulting mixture to the dry ingredients. Mix well (you can use a mixer).
- Put the kettle on - we need very hot water (almost boiling water). Measure out 100 ml and pour into the dough. Mix thoroughly (only so that there are no lumps, but you should not beat for a long time either) and pour into a mold.
- Yes, it is best to line the bottom of the mold with parchment.
- Bake a chocolate biscuit for 30-45 minutes (depending on the oven), but be sure to check the readiness with a skewer (it must be dry).
Well, do you agree that preparing this chocolate biscuit is as easy as shelling pears? :)
Other recipes for cakes and biscuits can be viewed.
Chocolate biscuit is as easy as shelling pears: NB!
I would like to draw your attention to some important points.
This biscuit grows very well in the oven and often rises "dome" (may even crack). It depends on many factors: the shape, the distribution of heat in your oven, the reaction of the ingredients, etc. Don't be discouraged if this happens. If the “dome” is small, then simply turn the biscuit taken out of the mold onto a wire rack (upside down). After lying down for a while, he will almost equalize and leave. Or just cut off the top with a saw-knife (I often use a cut biscuit for portioned desserts - the same “cakes” only in bowls, bowls, crumbling the biscuit in layers with cream).
The finished biscuit is quite lush and tall. I sometimes even cut it into 2 parts (as a result, 2 cakes are obtained, each 1.5-2 cm). Cut only completely cooled biscuit!
If you want a high cake, as it is now fashionable :), then you will have to bake at least 2-3 (!) cakes (yes, all the ingredients for the dough will need to be multiplied by the number of cakes you want).
If possible, it is best to wrap the cooled biscuit in cling film and send it to the refrigerator for at least 2-3 hours or overnight. So it will become even "juicier". In general, you will feel the difference!
As for the form for baking cakes, then opinions differ. I advise you to use either solid aluminum (coated) or detachable ones for cakes.
And it's all about the chocolate biscuit as easy as shelling pears!
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.
classic biscuit on egg whites - very lush. After baking and cooling, wrap the biscuit with cling film. Leave for 6-8 hours 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.
- Melt the chocolate in a steam bath. 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 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. Anastasia Titova
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. Anastasia Titova
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. Anastasia Titova
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. Enjoy your meal.
Step 1: Prepare the eggs.
To prepare the right fluffy biscuit quality chicken eggs, which are neatly separated into yolks and proteins. We put the bowl with proteins in the refrigerator so that they have time to cool and beat better. And add to the yolks 100 grams of sugar. Then turn on the mixer at high speed and beat until a homogeneous creamy consistency. Then preheat the oven to 200 degrees.
Remove the egg whites from the refrigerator and beat with a mixer until peaks form. First beat for a few minutes at low speed, then gradually increase it to maximum. Add the remaining 100 grams of sugar to the whipped proteins in parts and beat again with a mixer. We should get a stable protein mass that will not spill out if the bowl is turned over.
Step 2: Prepare the dough.
Sift cocoa with flour through a sieve into a large clean plate or bowl.
Pour the beaten yolks to the whites, gently mix from the bottom up so that the mass does not settle and gradually add the sifted flour with cocoa.
Do not mix the dough for a long time and thoroughly, otherwise the biscuit may not rise.
Step 3: Bake the biscuit.
Grease the baking dish butter, spread the dough, remove in hot oven and lower the temperature to 170 degrees. We bake a biscuit 30 - 40 minutes until fully prepared. Open the oven door first 25 - 30 minutes not desirable otherwise risen biscuit dough may settle.
Readiness is checked with a toothpick, skewer or match. If traces of raw dough remain, then we continue to bake, if not, we take the hot chocolate biscuit out of the oven and leave it to cool in the mold.
After the cake has cooled a little, we transfer it to a wire rack or a wooden cutting board, if necessary, the biscuit can be separated from the mold with a knife.
Step 4: Serve the chocolate biscuit.
The chilled chocolate biscuit is usually cut lengthwise into 2 or 3 thin layers.
And they prepare a wide variety of cakes: smearing the cakes with cream, whipped cream, syrup, condensed milk or icing and decorating with fruits, berries, nuts, grated chocolate or coconut flakes.
Although such a biscuit can be immediately decorated to taste and served as a pie for fragrant hot tea.
Bon appetit!
Approximately 200 grams of sugar and 150 grams of flour are placed in a regular glass with a volume of 250 ml.
To save time, you can not separate the eggs into yolks and whites, but immediately beat together with sugar at maximum speed for about 7-10 minutes. Then gradually add flour with cocoa, mix with a mixer at low speed for about 1 minute, pour the dough into a mold, cover with foil, and bake until fully cooked. It will be no less delicious.
To make the biscuit easier to get out of the mold, it is better to cover it with baking paper or foil, which must also be greased with cream or vegetable oil. And it is better to use a form with removable sides.
