How to make a chocolate biscuit. Biscuit with white chocolate

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
Good quality cocoa - 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 of raw dough on it, then the biscuit is ready.

We take out the finished biscuit from the oven, cool in the mold for 20 minutes, then release it from the mold and leave it on the wire rack to cool completely. 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 sponge cake will be 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 that this recipe will help you make friends with biscuit dough, because it opens up unlimited scope for creativity for every housewife!

Bon appetit!

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Chocolate is the very product that is never in abundance. In the world of the sweet tooth, it is a kind of ambrosia - the food of the gods, only accessible to everyone. Everyone knows the undoubted benefits of this product with the caveat that it is used from high-quality cocoa beans and is used in moderation.

The delicacy brought to Europe by Cortez contains vitamins of group B and PP, as well as many useful minerals, including calcium, magnesium, iron and potassium that we need so much. With reasonable amounts of consumption, chocolate improves memory, stimulates the nervous and circulatory systems.

Relieves PMS syndrome and increases sexual desire. With the help of cocoa beans, the Aztecs cured many different diseases from diarrhea to impotence. Eating chocolate promotes the production of the hormone of happiness - endorphin. Helps the body cope with the effects of stress and apathy.

With all of that said, it's no surprise that chocolate baked goods are a hit that never lets up. The calorie content of chocolate biscuit varies depending on the recipe chosen. If we average the data given on various resources, we get the result - 396 kcal per 100 g of product.

Chocolate biscuit - step by step photo recipe

Take my word for it - this is a very tasty and very simple recipe for a delicious chocolate biscuit. Yes, very chocolatey! Sometimes you really want something rich in chocolate, but there is no mood or time to cook a brownie cake or chocolate fondant ... And then this dessert will come to the rescue.

Ingredients:

eggs - 4 pieces;
cocoa - 2 tablespoons;
sugar - 150 grams;
flour - 200 grams;
salt;
baking powder.

For impregnation:

condensed milk;
strong coffee.

For ganache:

dark chocolate - 200 grams;
milk or cream - a couple of tablespoons;
butter - 1 teaspoon.

Cooking:

1. Beat the eggs with sugar for 10-15 minutes until a dense foam forms. Add flour and baking powder, mix gently with a whisk. The dough turns out liquid, but quite airy.

3. Lubricate the detachable biscuit mold with butter and pour our dough into it.

4. Bake for 40 minutes at a temperature of 170 degrees. The biscuit should rise. We check the readiness with a wooden stick - if there is no sticky dough, our biscuit is ready.

5. Let it cool and cut into 2-3 parts. I have a large shape, the biscuit is not very high and I managed to cut it only into 2 parts.

6. Soak the bottom of the chocolate biscuit with condensed milk. Plain, not boiled. It is liquid and fluid, so it will easily soak our biscuit. We soak the second part of the biscuit with strong black coffee.

7. Cooking ganache - melt dark chocolate in a water bath and add cream or milk + butter to it so that it acquires a silky texture.

8. We connect the parts of the biscuit, spread the ganache on top, distribute it throughout the biscuit.

That's all - our chocolate biscuit is ready! Very, very tasty, rich and tender.

How to make chocolate chiffon biscuit?

Would you like to learn how to prepare the perfect base for many delicious cakes? Then you simply must master the recipe for making chiffon biscuit.

The consistency of the cake will have a more delicate texture than the classic version, which allows you to start collecting the cake without being distracted by impregnation. True, dexterity, skills and time for its preparation will have to be spent more.

Prepare the following ingredients for the tastiest chiffon biscuit perfection:

1/2 tsp soda;
2 tsp. baking powder and natural coffee;
5 eggs;
0.2 kg of sugar;
½ st. grows. oils;
1 st. flour;
3 tbsp cocoa.

Step by step:

We combine coffee and cocoa, pour boiling water over them, stir as thoroughly as possible until the latter is completely dissolved. Allow the mixture to cool down while you prepare the rest of the ingredients.
We divide the eggs into whites and yolks.
Thoroughly beat the yolks with sugar, after pouring a few tablespoons of sugar into a separate small, always dry container. After whipping, you should get a lush, almost white mass.
Without stopping whipping the yolks with sugar, gradually introduce the oil.
After the oil is completely introduced, add the cooled cocoa-coffee mass to our mixture.
Sift flour into a separate container, mix it with baking powder and soda;
Now you can pour the flour into the chocolate mass and start kneading the dough.
Separately, beat the whites, when they turn into a lush white mass, add the previously poured sugar, bring them to the state of peaks.
In parts, a few tablespoons, we introduce whipped proteins into the chocolate dough, kneading it thoroughly. The resulting dough is similar to sour cream.
We pour our future chiffon biscuit into a mold and send it to an already preheated oven.

It will be ready in about an hour. We take out the finished biscuit from the mold 5 minutes after taking it out of the oven. You can collect delicious cakes from chiffon biscuit only after it has completely cooled down.

Chocolate biscuit in a slow cooker

Required Ingredients:

1 st. flour and white sugar;
6 medium eggs;
100 g cocoa;
1 tsp baking powder.

Cooking process:

We pre-prepare a metal multi-cooker bowl, grease it with fat and sprinkle lightly with breadcrumbs so that the finished biscuit comes out of it without loss;
Mix flour, previously sifted, with baking powder and cocoa powder;
Eggs are divided into yolks and proteins;
In a separate dry bowl, beat egg whites until stiff. Continuing to beat, we introduce sugar into the protein mass.
Add the yolks to the flour and cocoa mixture, knead until smooth;
Using a wooden spoon, we introduce the proteins to the dough, with the same spoon carefully knead with slow movements from the bottom up.
We shift the dough into the multicooker bowl, bake in the "Baking" mode for about an hour. We check the readiness of the dessert in the standard way by piercing it with a match or a splinter. If the stick comes out of the dough clean and dry, then your biscuit is ready.

Boiled chocolate biscuit recipe

Fans of chocolate delicacies are familiar with the recipe for the most delicate, porous and very rich biscuit in boiling water.

We invite you to try it out:

2 eggs;
1.5 st. sifted flour and beet sugar;
1 st. milk and boiling water;
0.5 st. grows. oils;
100 g cocoa;
1 tsp soda;
1.5 tsp baking powder.

Cooking process:

In a separate clean container, mix the dry ingredients. Sift flour beforehand.
Separately, using a whisk, beat the eggs, add vegetable oil and cow's milk to them.
We combine the liquid and dry mass, knead with a wooden spoon;
Add a glass of boiling water to the dough, mix, not allowing to cool.
Pour the resulting batter into a mold, the bottom of which is pre-lined with foil or parchment paper.
We place the form in the oven, the temperature of which has warmed up to 220 ⁰, after 5 minutes we lower the temperature of the oven to 180 ⁰. We continue baking for about an hour.
We take out the cooled biscuit from the mold and either serve it to the table, or cut it into three cakes and turn it into an excellent base for the cake.

Super easy and delicious chocolate cake

Another simple chocolate delight recipe.

You need to check if you have:

0.3 kg of flour;
1.5 tsp soda;
0.3 kg of sugar;
3 tbsp cocoa;
2 eggs;
1.5 st. milk;
1 tbsp vinegar (take regular or wine);
50 g of olive and butter;
vanillin.

Step by step:

As in the previous recipe, mix all dry ingredients in a separate container.
Then add the rest to them: eggs, milk, oil, vinegar.
Mix as thoroughly as possible and pour into a parchment-lined form.
We put the form in a preheated oven, the baking process takes about 1 hour.

Fluffy chocolate biscuit on eggs

Keep in mind that to make a truly magnificent biscuit, you will need well-chilled eggs - 5 pieces, which are already about a week old, as well as:

1 st. sifted flour;
1 st. white sugar;
vanillin optional;
100 g cocoa;

Step by step:

Separate all 5 eggs into whites and yolks. For these purposes, it is convenient to use a special spoon with holes on the sides through which the protein flows down. Try not to get a drop of the yolk into the protein mass.
Beat the whites with a mixer at maximum speed, when the mass begins to turn white, gradually begin to introduce sugar. This process takes approximately 5-7 minutes, so please be patient. As a result, we get a thick, white mass that forms peaks.
Beat the yolks a little, adding 1 tablespoon of sugar to them. Then pour them into the proteins, continuing to beat the latter with a mixer.
To the sweet egg mass, add in small portions the flour, previously mixed with cocoa powder. Mix the dough with a wooden spoon slowly.
Pour the dough into a mold, the bottom of which is covered with oiled paper. When choosing dishes for baking a biscuit, keep in mind that it tends to increase in volume and rise twice.
Since the dough tends to settle quickly, it should be placed in a preheated oven without delay.

The preparation time for a tender and fluffy chocolate biscuit is about 40 minutes.

Curd chocolate biscuit

Let's learn how to cook a delicious curd-chocolate dessert.

Ingredients:

low-fat cottage cheese, preferably homemade - 0.25 kg;
1 st. white sugar;
0.25 kg of sifted flour;
2 eggs;
100 g of oil;
1 sachet of vanilla;
2 tsp baking powder;
50 g cocoa;
a pinch of salt.

Step by step:

Give the oil time to soften. Then beat it with a mixer until fluffy, then add vanilla and regular sugar.
Grind the cheese through a sieve, add it to the butter mixture.
Add eggs while continuing to beat the dough with a mixer.
In a separate bowl, mix flour, baking powder and cocoa.
We introduce the flour mixture into the biscuit-curd dough.
We shift the thoroughly kneaded dough into a mold, the bottom of which is covered with parchment and greased with oil.
The baking time of the curd-chocolate biscuit is 45 minutes, the oven temperature should be 180 ⁰С.

After your culinary masterpiece is ready, take it out of the oven and cover it for a quarter of an hour with a clean kitchen towel, and only then take it out of the mold, sprinkle with powdered sugar and treat the guests.

Cherry Chocolate Cake Recipe

This delicious dessert turns out surprisingly light, tasty, has a light cherry sourness. In the summer version of the biscuit, you can use fresh fruits, and in winter they are successfully replaced by jam from a jar or frozen cherries.

In addition to the standard four eggs for biscuits, a glass of flour and the same amount of sugar, you will need:

50 g of chocolate;
1 sachet of vanillin;
1 st. pitted cherries.

Cooking order:

Break the eggs over a bowl, beat them with a mixer for about 10 minutes. Without it, this process can be done manually, but it will take twice as much time;
Continuing to beat, pour the eggs with sugar and vanillin;
Flour, sifted in advance, is introduced in parts into the egg mass, until a batter is obtained;
Rub the chocolate on a fine grater and add to the dough, mix again;
Leave the dough to infuse for about 5 minutes, beat again;
Pour half of the dough into the prepared pan and place in the preheated oven for 10 minutes. Thus, the bottom of our pie will bake a little;
Pour cherries onto the set dough and pour the second part of the dough;
Bake for about half an hour more.
top with chocolate icing and berries.

How to make a moist chocolate biscuit?

If you like juicy, even "wet" cakes, this recipe is for you.

You will need:

flour - 120 g;
medium or large eggs - 3 pcs.;
cocoa - 3 tbsp. l;
½ cup white sugar;
fresh milk - 50 ml;
butter - 50 g;
salt - ¼ tsp;
½ tsp baking powder.

Step by step:

Melt the butter on a small fire, heat the milk, but do not boil;
In a dry container, mix the dry ingredients with a whisk or fork (if desired, replace the baking powder with soda);
We separate chicken eggs into yolks and proteins;
First, beat the whites until smooth, add sugar to them a little bit;
After the sweet protein mass is whipped to stable white ridges, gradually introduce the yolks, continuing to knead with a mixer;
We introduce dry ingredients in small portions;
Pour the melted butter and warm cow's milk, mix again and pour into the prepared form;
Bake in a preheated oven for about 40 minutes.

Cream for chocolate biscuit

Biscuits in themselves are a delicious and delicate dessert, but only after choosing a delicious impregnation and cream do they turn into a real masterpiece.

The cream mass is used to decorate and layer cakes.

Butter cream for chocolate biscuit

The simplest, but no less tasty cream. It consists of all two ingredients:

oil (usually 1 pack is taken);
condensed milk (2/3 of a standard can).

The butter softens and is whipped with a mixer, after which we add condensed milk to it. Beat the cream for about 15 minutes, as a result we get a lush white mass.

Chocolate glaze

Ingredients:

dark chocolate bar;
0.15 l cream;
5 tbsp powdered sugar.

The cream should be boiled, then removed from the heat and a finely broken bar of chocolate should be thrown to them. Stir with a whisk until completely dissolved.

After that, add powder on a spoon, stir well so that lumps do not form. After the cream has completely cooled, use it to layer and decorate the cake.

Custard for chocolate biscuit

Ingredients:

1 st. fresh milk;
0.16 kg of flour;
0.1 kg of white sugar;
Egg yolk - 2 pcs.;
Vanillin sachet.

We start by grinding the egg yolks with sugar, add vanilla and flour, mix until smooth. Boil the milk, cool, and then pour our mixture into it. We put the resulting mass on fire, constantly stirring until thickened.

Impregnation for chocolate biscuit

Impregnation will give your chocolate biscuit sophistication and enrich its taste. Its simplest variety is ready-made syrups, or jam diluted with water.

Lemon impregnation

It will give your dessert a light lemon sourness.

You will need:

half a lemon;
1 st. water;
100 g white sugar.

First, we prepare sugar syrup by heating water over a fire and dissolving sugar in it. Remove the zest from the lemon and squeeze the juice, add them to the syrup. After cooling, soak the cake with this mixture.

Impregnation based on coffee for chocolate biscuit

Light alcoholic coffee impregnation goes well with the taste of chocolate biscuit.

Ingredients:

1 glass of pure water;
20 ml of high-quality cognac;
2 tbsp coffee (natural will be tastier, but instant is also possible);
30 g white sugar.

Dissolve sugar in boiling water. Add coffee with cognac to the water. After boiling the mixture, remove it from the heat and cool. We use it as an impregnation.

Chocolate biscuit is a completely independent product: it has a presentable appearance both as a whole and in a section. Tall, porous, with a soft copper tint, impeccable in taste. Sprinkle with a handful of powdered sugar and serve! And the best basis for a complex cake is not worth looking for. Ordinary biscuits are kept for a day before cutting into cakes for better maturation. This one is ready to be impregnated without delay. Change the butter cream to sour cream, custard, protein, coat with citrus or berry curd, collect in a pile, cover with crumbs, coconut flakes, decorate with fruits, marzipan figurines and serve to the table in half an hour.

Prep time: 60 minutes / Serves: 8 / 22 cm tin

Ingredients

wheat flour 100 g
eggs 4 pcs.
sugar 150 g
dark chocolate 100 g
butter 100 g
baking powder 10 g
salt 2 g

Cooking

We carry out several processes in parallel - we immediately stock up on bowls, they will need 5 pcs. Arrange the separated egg whites and yolks in two bowls. We take out the eggs (large) in advance from the refrigerator and keep at room temperature for about an hour.

Beat the whites with a mixer for about 3-4 minutes - it all depends on the power of your unit. We stop when we reach airy and steady peaks. In the third container, we heat a bar of black (!) Chocolate in a water bath or in a microwave oven. Let me remind you that chocolate with a high percentage of cocoa beans is important - this time do not take cocoa powder, even very good one. In another bowl, we grind soft, pliable butter and granulated sugar - we work with a fork or whisk, you can use a combine to knead the dough.

Having combined sugar with butter to crumbs, pour viscous warm chocolate, continue to knead and bring the composition to a uniform color.

We return to the yolks - add one egg yolk to the chocolate and already sweet butter. Stir thoroughly each time until smooth.

In the last plate, mix a bit of salt to enhance the taste, sifted wheat flour and only the highest grade, as well as a portion of baking powder. If you wish to add vanilla flavor, toss in a teaspoon of vanilla sugar at this stage. We introduce dry ingredients in two or three doses - at first the chocolate dough will become quite paid and the spoon / whisk / spatula will turn with difficulty.

Finally, we shift the protein foam in parts. Like the yolks, stir each time until completely combined. At the last stage of kneading, the dough with chocolate is noticeably moistened and turns from thick into a fluffy, stretchy, creamy one.

For convenience and for the sake of the ideal side of the future product, we lay a heat-resistant form with a diameter of 22 cm with sheets of baking paper. We do not lubricate with any fat. We fill with sticky dough - level the surface and send it to a preheated oven. We bake a homemade chocolate biscuit for about 30 minutes at a temperature of 180 degrees. Do not open the door for the first 20 minutes - the biscuit cake will fall off or swell unevenly!

After half an hour, we check the crumb, puncturing with a long torch. If there are no wet clots, take it out. Many cooks cool biscuits without removing them from the dishes, turning them upside down and setting them at a certain height above the countertop. I have another way. Right in the form, in the initial position, we throw it on the table (we spread a towel for a soft landing) from a height of about 50 cm. You can do it a couple of times. We shake the high and porous cake, do not allow it to shrink. Then we take it out, cool it down. Carefully tear off the parchment from the cold biscuit, turn it upside down.

Loose, with a bright aroma of chocolate, the biscuit is beautiful and tasty on its own - we powder it a little or choose a complex decor. See what sweets are on hand. Jam, condensed milk, ice cream, nuts and fresh berries are suitable here.

If there is already a reason, we build a full-fledged cake. We cut it into three cakes, grease with sweet and sour impregnation, a delicate cream, decorate it impromptu. Happy tea!

Delicious homemade dessert will decorate any holiday. And today we want to tell you how to bake a chocolate biscuit for a cake on your own.

air biscuit

A delicate base for the cake is prepared from the simplest products. It can be made both in a conventional oven and in a slow cooker.

Ingredients:

150 grams of sugar.
Two chicken eggs.
100 ml vegetable oil.
100 ml of milk.
One glass of wheat flour.
Three tablespoons of cocoa.
A teaspoon of soda quenched with vinegar.
Vanillin to taste.

How to make a chocolate biscuit is very simple:

Combine vanilla, sugar and eggs in a deep bowl.
Beat the products with a mixer, gradually adding milk and vegetable oil to them.
Add cocoa, soda and sifted flour to the resulting mass.
Lubricate the multicooker bowl with vegetable oil and pour the dough into it.

Bake the biscuit for 40 minutes in the "Baking" mode. When the base for the cake is ready, it must be cooled and decorated as desired.

Chocolate cake with chocolate cream

Biscuit is the basis of any dessert. This means that the choice of recipe should be approached with special attention. We offer you to bake an original puff cake for your relatives or guests, which will become a real decoration of your holiday.

Required products:

1.25 cups flour (one cup contains 240 ml).
One cup of cocoa.
Two pinches of salt.
Eight eggs.
One and a half cups of sugar.
Four spoons of sugar.
One cup of coffee.
One third of a cup of cognac.
400 grams of milk chocolate.
Three cups of cream.
A teaspoon of vanilla extract.

For the cake and chocolate cream recipe read below:

Sift cocoa, flour and baking powder into a deep bowl. Add salt.
Separately, beat the eggs with a mixer. Spend at least two minutes doing this. Gradually add sugar to them.
Mix half of the dry mixture with the eggs and then add the warm butter. After that, add the remaining flour and cocoa to the dough.
Divide the finished dough into several equal parts, pour it into the same molds and bake until cooked.
Next, start preparing the cream. First, melt the chocolate in a water bath, then cool it and mix with cream. Add to extract and refrigerate for a couple of hours.
When all the components of the cake are ready, you can start assembling. Put the first cake on parchment, soak it with cognac and brush with cream. Repeat this operation until you run out of blanks.

Decorate the surface of the cake with cream and cut off uneven edges with a sharp knife. After that, put the dessert in the refrigerator for several hours.

Recipe with photo

A juicy and tender dessert that your loved ones will surely enjoy. Cooking will not take you much time, and the products will need the simplest.

220 ml milk.
80 grams of butter.
Three eggs.
85 grams of brown sugar and 80 grams of regular white.
170 grams of flour.
50 grams of dark chocolate.
Two tablespoons of cocoa.
A pinch of salt.
500 grams of mascarpone.
200 ml cream.
Powdered sugar - to taste.
Half a teaspoon of instant coffee.
A pack of baking powder.

So, we are preparing a delicious chocolate biscuit for the cake:

Put the saucepan on the smallest fire, pour milk into it and lower the butter.
Beat white and brown sugar with eggs.
Sift flour, coffee and cocoa into a separate bowl.
Combine egg and dry mixture.
Break the chocolate into pieces and send them to a saucepan where the butter is heated. Stir the ingredients and bring the mixture to a boil.
Pour the chocolate mixture into the dough.
Lubricate the form with oil, transfer the dough into it and send the future biscuit to bake in the oven.
For cream, take mascarpone, cream and powdered sugar. You can add any flavoring at this point if you wish.
Cut the cooled biscuit in half and grease the cakes with cream.

Stack the blanks on top of each other, and then send the dessert to the refrigerator all night.

cherry biscuit

Six eggs.
200 grams of powdered sugar.
Three teaspoons of vanilla extract.
170 grams of flour.
A pack of baking powder.
Canned cherries - to taste.
Grated chocolate.
Whipped cream.

For the chocolate mixture you will need:

200 ml of milk.
25 grams of flour.
200 grams of dark chocolate.
75 ml vegetable oil.

Read the dessert recipe here:

Pour milk into a saucepan and add flour to it. Beat the food with a whisk until the mass begins to boil.
Add butter and chopped chocolate to the cream.
When the chocolate mixture has cooled, add sugar and vanilla extract to it. Beat the dough until it becomes glossy.
Gradually add eggs, flour and baking powder to it. At the very end, put canned cherries.
Divide the dough into two parts and bake the cakes of the same size.
Lubricate the first workpiece with cherries and whipped cream. Cover it with the second biscuit.

Let the cake soak with cream and serve it to the table.

Biscuit without eggs

If you are fasting, then prepare this dessert on a holiday.

Ingredients:

A glass of sugar.
180 grams of flour.
Two teaspoons of baking powder.
A quarter teaspoon of salt.
Three tablespoons of cocoa powder.
12 tablespoons of refined oil.
200 ml of water.
A little vanilla.

Cooking chocolate biscuit for the cake:

Sift the vanilla and flour into a deep bowl.
Add sugar, water and vegetable oil.
Mix the dough so that there are no lumps in it.
Line a baking sheet with parchment paper and pour in the chocolate mixture.
Bake a biscuit, cool it and cut lengthwise into three equal parts.

Spread the blanks with jam or any cream. Since the cakes are very soft, you can refuse additional impregnation.

Biscuit with custard

This delicious dessert can be prepared on a holiday or on a normal day for evening tea.

Required products:

Five eggs.
One and a half cups of sugar.
Tablespoon of vanilla sugar.
A glass of flour.
Half a teaspoon of baking powder.
A glass of milk.
100 grams of butter, milk and dark chocolate.

How to make a delicious chocolate sponge cake and custard? The dessert recipe is very simple:

Beat a glass of sugar, vanilla and four eggs until fluffy.
Add baking powder and sifted wheat flour to the products.
Pour the dough into a mold and bake it in a preheated oven until fully cooked.
Beat half a glass of sugar, one egg and two tablespoons of flour with a mixer.
Whisking constantly, pour in the milk. Transfer the resulting mass to a saucepan and cook until thickened.
Add butter to the finished cream, mix the products again and cool.
Cut the biscuit into two pieces. Brush one generously with custard and then top it with the second.
Melt chocolate in a water bath, add butter and milk to it.

Cover the cake with icing and decorate as desired.

Boiled chocolate biscuit

Cooking this porous airy biscuit is a pleasure.

Products:

Egg.
50 ml vegetable oil.
100 grams of milk.
One and a half cups of wheat flour.
A glass of sugar.
Three tablespoons of cocoa.
Half a teaspoon of soda.
A little baking powder and salt.
150 ml of water.

Sift the flour and add all the dry ingredients to it.
Beat the egg with milk and butter with a whisk.
Combine and mix prepared foods.
Pour boiling water into the dough.

Bake the biscuit in a suitable form for 50 minutes. Cool the cake base on a wire rack and decorate or frost as desired.

simple chocolate cake

Even the simplest dessert can be surprisingly delicious.

One and a half cups of flour.
A third cup of cocoa.
A teaspoon of soda.
A glass of sugar.
Half a glass of vegetable oil.
One glass of coffee or water.
Two teaspoons of vanilla.
A little bit of vinegar.

Mix cocoa, flour, sugar and salt in a suitable bowl.
Add soda quenched with vinegar.
Separately, beat coffee (or water) with vanilla and butter.
Combine both mixtures.

Pour the dough into the mold and bake the cake in a preheated oven for about half an hour. Garnish with icing sugar or grated chocolate before serving.

Sponge cake with fruit filling

This delicious and beautiful dessert looks great on the festive table. To prepare it you will need:

Five bananas.
60 grams brown sugar.
60 grams of butter.
A few drops of lemon juice.
210 grams of flour.
A teaspoon of baking powder.
Two pinches of salt.
A teaspoon of cinnamon.
150 grams of white sugar.
One egg.
One egg white.
120 grams of sour cream.
Half a teaspoon of vanilla sugar.
80 grams of chocolate.

How to cook:

Place the brown sugar and half of the white sugar in a metal baking dish.
Put the dishes on the fire, add oil and heat the food.
Cut four bananas into slices and place them on top of the caramel.
Mash two peeled bananas with a fork or chop with a blender.
Combine cinnamon, flour, remaining white sugar, baking powder in a bowl and add fruit puree to them.
Separately beat sour cream, eggs, 30 grams of butter and vanillin.
Combine both mixtures together and mix thoroughly.
Pour the batter into the mold over the banana slices. Put the future dessert in the oven and bake it until cooked.

When the dessert has cooled, invert it onto a flat dish and serve.

Conclusion

We will be glad if you like to cook delicious sponge cake with chocolate filling, custard or chocolate icing according to our recipes. It will decorate any holiday table and will be remembered by your guests for a long time.

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

How to make chocolate sponge cake

1 st. flour,

1 st. Sahara,

2-3 tbsp. l. cocoa

The classic recipe is made with six eggs. Do not look that I am baking from 4 eggs in the photo, I am making a small biscuit for the cake on purpose. You do the same, only with six eggs. You can increase and decrease the number of products yourself, the main thing is that it should be proportional. On a form with a diameter of 24 cm, I usually take 7-8 eggs.

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

2. We begin to beat the whites, gradually increasing the speed, and then at the highest speed of the mixer. you need to beat for quite a long time, about 15 minutes, it depends on how high the biscuit will be, since we do not use soda or baking powder. Don't add sugar yet! Proteins must be beaten to "hard peaks", that is, so that the patterns left by the mixer do not flow, but are motionless. A test to see if the egg whites are well whipped - you can turn the cup over and the whipped mass will remain in place. In the photo: until what state to beat the egg whites. Don't be afraid, it's impossible to kill them! Photo with inverted cup:

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

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

5. Now sift the flour onto the whipped proteins, then pour the yolks there and sift 2-3 tbsp. spoons of cocoa.

6. Then gently mix all the ingredients, in no case with a mixer, otherwise the proteins may fall off. Stir with a spoon or silicone spatula. Movement should be from the bottom up, from the edges to the center. It doesn't take long to stir either. Since cocoa affects proteins and they can settle. If this happens, then still add a little baking powder (1 tsp). But usually everything works out so well.