If sandy and puff pastry- this is not for you, biscuits will always come to the rescue. Homemade chocolate biscuit cakes are just what you need. Remember the names of cakes with chocolate biscuit, familiar from childhood: "Truffle", "Marika", "Vaclavsky", "Zdenka", "Crane" - all these amazingly delicious confectionery products can be prepared on your own!

Recipes for homemade chocolate biscuit cakes in the oven

On this page you can find recipes for biscuit chocolate cakes and step by step photos preparation of products.

Sponge cake with chocolate "Truffle"

Compound: biscuit - 420 g, cream - 350 g, chocolate, syrup for impregnation - 200 g.

Prepare a biscuit of 6 eggs, roll out a biscuit layer, cut it horizontally into two equal parts and soak them with syrup. Prepare chocolate cream separately (see recipe). Cover the first layer of biscuit with an even layer, grease the top and sides of the cake with the same cream and then sprinkle the whole cake with grated chocolate. You can also decorate the chocolate biscuit cake with chocolates or chocolate figurines.

Sponge cake with chocolate cream "Fairy Tale"

Compound: ready-made biscuit - 400 g, - 400, syrup for impregnation - 200 g, biscuit crumb.

Bake the biscuit prepared for the cake with chocolate cream in a round shape, cool and cut lengthwise into three equal parts, which are soaked in syrup. Lubricate each layer with chocolate cream and glue together. Lubricate the surface and edges of the cake with the same cream and apply wavy and straight lines on top with a confectionery comb, and sprinkle the edges at the cut points with biscuit crumbs. Decorate the surface of the chocolate biscuit cake cooked in the oven according to this recipe with cream in the form of roses and leaves.

Biryusinka biscuit cake with chocolate, nuts and lemon

Ingredients:

Biscuit - 484 g, chocolate cream cream - 385, finishing cream cream - 194, soaking syrup - 145, chocolate icing - 25, roasted nuts - 50, lemon slices - 15 g.

Cooking method:

Biscuits are prepared cold. They are baked in round molds, cooled, cut out of the mold and cut horizontally into three layers, soaked with syrup: lower - less, upper - more. Glue together with chocolate cream. The surface and sides are smeared with white cream. Sprinkle the sides with roasted chopped nuts.

Pay attention to the photo - the chocolate biscuit cake according to this recipe is decorated with a white cream border around the edge, and in the middle with a chocolate cream border:

Lemon slices are put inside this border, and between the first and second border they are sprinkled with chopped chocolate in the form of grains.

Delicious biscuit cakes with chocolate icing

Biscuit cake with chocolate "Marzipan"

Ingredients:

  • For test: 3 eggs, 3 tbsp. l. water, 200 g sugar, 1 sachet of vanilla sugar, 3 tbsp. l. flour, 3 tbsp. l. starch, 50 g chocolate, baking soda and salt on the tip of a knife, 1 tbsp. l. margarine.
  • For glaze: 100 g dark chocolate, 3 tbsp. l. milk, 2 tbsp. l. butter, 2 tsp. powdered sugar.
  • For decoration: yellow marzipan mass, sugar balls.

Biscuit preparation.

Separate the yolks from the proteins, mix with half the indicated amount of sugar and salt and, gradually adding hot water, beat into foam with a whisk or mixer. Add whites, whipped into a strong foam with the remaining sugar, sifted flour, soda and chocolate melted in a water bath.

Mix quickly, put the dough in a greased form with margarine, bake in a preheated oven until cooked.

Glaze.

To prepare the glaze, melt the chocolate in hot milk, cool slightly, add butter and powdered sugar, grind.

Roll out the marzipan mass thinly, cut out the crescent and stars with cutters.

Put the hot biscuit on a dish, cover with glaze. Decorate a delicious biscuit cake with chocolate icing marzipan figures and sugar balls.

Biscuit chocolate cake"Marika"

Ingredients:

Chocolate biscuit - 153 g, biscuit roll - 146, chocolate cream cream - 551, chocolate icing - 10 g.

Cooking method:

The biscuit and roll are prepared in a cold way. Cocoa powder is added to the biscuit. Baked in round shapes. After cooling, they are cut out of molds and cut into four pieces. Only two are used for the cake.

Cream of chocolate cream is prepared in the same way as for the goose foot cake.

After baking and cooling, the biscuit for the roll is glued together in pairs with cream, cut into strips 40-50 mm wide and twisted into a roll so that its diameter matches the diameter of the cake. Put on a biscuit layer, smeared with cream, spiral up.

The surface of the roll is smeared with cream, covered with a second biscuit layer. The surface and sides are smeared and decorated with cream, the top is sprinkled with chocolate, prepared in the form of shavings.

Sponge cake with chocolate icing, strawberries and custard

Ingredients:

Biscuit cake:

  • 3 eggs
  • sugar - 180 g
  • flour - 120 g
  • cocoa powder - 1.5 - 2 tablespoons.

Filling:

  • 200 g strawberries
  • 1 tablespoon of sugar.

Cream:

  • half a glass of sugar
  • half a glass of water
  • 1 tablespoon flour
  • half a stick of butter

How to bake:

First, for a chocolate biscuit cake with strawberries, you need to make the dough: separate the yolks from the proteins; beat the yolks with 0.5 cups of sugar until light, fluffy; Whip room temperature whites with clean whisks of a mixer with 0.5 cups of sugar until a thick foam - start beating at low speed, gradually move to high. Gently fold the egg whites into the yolks. Sift the flour and mix gently from bottom to top, in one direction. We also sift the cocoa powder so that it becomes lighter and more airy, then the chocolate biscuit will not sag much when cooled.

The more cocoa, the more chocolatey the taste and the darker the cake. Gently mix the biscuit dough - so that there are no lumps left, but at the same time splendor is preserved. Pour the dough into a detachable form, the bottom of which is covered with oiled paper, and bake the cake for about half an hour. While the cake is baking, make the filling for it. We cut clean strawberries into halves (small berries can be left whole) and sprinkle with a little sugar.

We let the finished cake cool in the oven - if you get the biscuit right away, it may settle. We take out the cooled cake from the mold. Put the biscuit on a dish. We cut the cake in two.

We spread the strawberries on the bottom, pouring the cake with the resulting strawberry juice. The top must also be poured with syrup, otherwise it turns out dry.

Lubricate the top cake with creamy custard. We cook it like this: from 1/4 cup of water and sugar on a small fire, cook sugar syrup; when the sugar dissolves, pour in the second 1/4 cup of water, in which the flour is well mixed. Cook, stirring, until thickened. Let cool to room temperature, add butter and beat.

Cover the bottom layer with the top one.

Decorate the top layer to your liking. You can grease it with the rest of the cream and sprinkle with grated chocolate, or melt the chocolate bar and pour over the icing.

On top of the icing, beautifully lay out the strawberries. chocolate biscuit custard cake is ready!

Sponge cake with chocolate icing and compote fruit

Biscuit cake with chocolate "Wenceslas"

For Chocolate Sponge Cake with Fruits you will need:

  • Chocolate biscuit - 480 g, Czech cream - 745, grilled crumbs - 135, fruits from compote - 130, chocolate icing - 10 g.
  • For cream: granulated sugar- 190 g, butter - 440, whole milk - 200, starch - 30, cognac or wine - 20 g.

Cooking method:

Chocolate sponge cake is baked in round molds. After cooling, they are cut out of the mold and cut horizontally into three layers. To prepare the cream, milk is boiled with sugar, brewed with starch, previously diluted milk, and cooled. Beat the butter, add the chilled mass, cognac or dessert wine and beat again for 10–15 minutes. The finished cream is mixed with part of the fruit.

For roast crumbs, caramel is prepared by boiling the syrup to 165 ° C. Roasted nuts are poured into hot caramel, poured onto a table or sheet greased with fat, allowed to harden, then crushed (378 g of molasses, 378 g of dried nuts and 0.0003 g of vanillin are taken for 756 g of sugar).

Biscuit layers are glued with cream. Lubricate the surface and sides with cream and sprinkle with roast crumbs.

The surface of the biscuit cake with chocolate icing and fruit is decorated with cream and chocolate.

Chocolate biscuit cake with custard "North"

Ingredients for the biscuit dough base: flour - 1.5 cups, eggs - 6 pcs., fine sugar - 1.5 cups;

for the sand base of the dough: flour - 2 cups, granulated sugar - 0.5 cups, butter - 300 g, egg yolks - 3 pcs., sour cream - 2 teaspoons;

for custard: butter - 200 g, egg - 1 pc., milk - 1.5 cups, sugar - 1 cup, vanilla sugar - 1 sachet, flour - 1 teaspoon, starch - 1 teaspoon;

for chocolate cream: chocolate - 200 g, butter - 600 g, eggs - 4 pcs., granulated sugar - 3 cups, vanilla sugar - 1 sachet, milk - 0.5 cups.

The cake is made from two types of base and two types of cream.

Prepare the biscuit dough and bake the cake of the desired shape from it in a medium-heated oven until the surface of the biscuit is lightly browned. Cut the finished chilled biscuit into two horizontal cakes.

Sand base preparation. Mix flour with sugar, add chilled butter cut into pieces and chop everything together well with a knife so that butter grains are obtained. Add sour cream and yolks, knead the dough, divide it into three parts and refrigerate for 10-15 minutes. In the same form in which the biscuit was baked, bake shortbread cakes one at a time, placing the dough in the form and slightly pressing it to the bottom of the form, also until lightly browned. Carefully remove the cakes from the mold and cool. From all the components of the recipe, prepare custard.

Preparation of chocolate cream. Softened butter is well rubbed with sugar and, without stopping grinding, add one egg at a time and pour in boiled warm milk little by little. In an almost ready cream, put vanilla sugar and add softened chocolate. Whisk the cream again and refrigerate.

On a prepared flat dish, smeared with custard, put a sand cake, generously grease it with custard, lay one layer of biscuit on it, grease with chocolate cream up to 1.5 cm thick, cover with the second half of the biscuit, brush with custard. Put a shortbread cake on a layer of cream and grease with chocolate cream. With the same cream, grease the sides of the cake with a solid mass or from a cornet, applying it in strips. The third sand cake, browned during baking a little more than all the other cakes, crush with a rolling pin into crumbs and cover the cake diagonally with it so that stripes are obtained. Between these strips, apply strips of custard with a cornet. Chill chocolate biscuit cake with custard well for at least 5 hours.

Cherry Chocolate Sponge Cake Recipes

Chocolate biscuit cake with cherry

Ingredients:

  • 5 yolks
  • 180 g sugar
  • 125 ml vegetable oil
  • 60 g cocoa powder
  • 170 ml water
  • 220 g flour
  • 2 teaspoons baking powder
  • 0.25 teaspoon of soda
  • 8 proteins
  • 0.25 tsp citric acid
  • 50 g of powdered sugar.

Cream Ingredients:

  • 500 ml cream (33-35%)
  • 350 ml low-fat yogurt
  • 200 g powdered sugar
  • 2 teaspoons vanilla sugar
  • 20 g gelatin
  • half a glass of water.

For cherry filling and impregnation:

  • 600 g pitted cherries
  • 150 g sugar
  • 2 tbsp. spoons of starch
  • half a glass of water.

For decoration:

  • 50 g chocolate.

Cooking:

Biscuit baking.

Separate whites from yolks. Beat egg yolks with sugar in a blender until light and fluffy. In several steps, pour vegetable oil into the prepared mass, mixing well with a spoon.

Cocoa dilute warm water and mix thoroughly. Add diluted cocoa to the yolk-butter mass.

Mix flour with baking powder and soda. Sift the flour into the bowl with the prepared mass and mix the dough thoroughly with a spoon.

Beat egg whites in a food processor with powdered sugar until stiff peaks. Gradually add the beaten egg whites to the prepared dough and mix gently with a spoon.

Line the bottom of a springform pan with a diameter of 26 cm with baking paper. Pour the biscuit dough into the mold. Bake at 160 degrees Celsius for about 50 minutes. Leave the baked biscuit in the mold to cool for about 10 minutes. Then turn the biscuit pan upside down and place on 4 glasses or cups. Leave in this position until completely cooled. Then take the biscuit out of the mold.

Butter cream preparation:

Whip cream in a food processor with powdered sugar and vanilla sugar until fluffy. Add yogurt and mix at low speed.

Soak gelatin in cold water and let it swell a little. Heat the mixture until the gelatin dissolves, but do not bring to a boil. Add a few tablespoons of cream to the dissolved gelatin and mix. Then put this mixture into the cream and mix at low speed.

Preparation of cherry filling and impregnation:

Wash the cherries and remove the pits. Put the cherries in a saucepan, add sugar and starch. Stir, heat over low heat until boiling and boil for 2-3 minutes. Cool and drain the cherries in a colander.

Leave 13-15 cherries to decorate the cake. Divide the rest of the cherry into two equal parts.

Syrup diluted boiled water and use for impregnation of biscuit cakes.

Cake assembly:

Cut the biscuit into three layers. Trim the cakes, cutting off irregularities from them. Grind the scraps into crumbs for sprinkling the cake from the sides.

Lay one cake on a dish. Soak it with a third of the cherry syrup. Put the cream in a pastry bag and squeeze out small piles on the cake, starting from the edges of the cake.

Lay a row of cherries in a circle. Fill the entire surface of the cake with cherries and cream.

Lay the second cake. Soak it with syrup, then, just like the first cake, fill its surface with cherries and cream.

Lay the third cake on top and soak it with syrup. Lubricate the top of the third cake with cream. Lightly grease the sides of the cake with cream and sprinkle with biscuit crumbs. Decorate the top of the cake with cream and cherries. Sprinkle the cake with grated chocolate. Let the chocolate cherry sponge cake rest for 2-3 hours at room temperature, then refrigerate.

Sponge cake with chocolate cream and cherries on goose foot cognac

Ingredients:

Biscuit - 195 g, chocolate cream cream - 622, chocolate icing - 109, cherry on cognac - 115 g.

For the chocolate buttercream: butter - 318 g, powdered sugar - 250, cream 35% - 64, cocoa powder - 33, vanillin - 8 g.

The biscuit is prepared in a cold way, baked in round shapes. After cooling, cut out of the mold and cut horizontally into two layers. Only one is used for the cake. Canned cherries are freed from the stone, poured with cognac (102 g of pitted cherries and 16 g of cognac) and left for several hours. Then the cherry is laid evenly on the biscuit layer. They put a metal ring in the shape of a cake on the workpiece and fill it to the brim with chocolate cream, level the cream with a knife and put the cake in the refrigerator to cool the cream. Then cut it out of the mold with a knife.

The surface and sides are glazed with chocolate, preheated to a temperature of 30 ° C and combined with cocoa butter. After the chocolate has hardened, the surface is decorated with a border of chocolate cream and chocolate in the form of crow's feet.

Cream for chocolate biscuit cake according to this recipe is prepared as follows: powdered sugar, cream and 1/3 of the butter are mixed, boiled for 3-5 minutes with strong heat. Then cooled down to 20 °C. Beat the remaining butter, add the prepared mass, cocoa powder, vanillin and beat for 10-15 minutes until a fluffy homogeneous mass is formed. Canned cherries are pitted and infused in cognac or wine for 4-5 hours. Chocolate icing is tempered before use.

Quality requirements: cake - biscuit, covered with chocolate, a layer of cherries and chocolate cream is visible on the cut.

Homemade chocolate biscuit cake with curd cream

Ingredients:

  • 6 eggs
  • 1 st. Sahara
  • 50 g butter
  • 1 tsp baking powder
  • 1.5 -2 tbsp. l. cocoa
  • 1-1.5 st. flour

Cream:

  • 250 g cottage cheese
  • 1 st. sour cream
  • 1 st. Sahara
  • 1 sachet of vanilla sugar

Cooking:

1. First we prepare a biscuit. Beat eggs with sugar until 5 times larger, not just foam, but thick foam. This will take 8-10 minutes. But if you have a super powerful mixer, then maybe faster.

2. While the eggs were beating, melt the butter in a water bath. Add to beaten eggs, stir.

3. Mix a glass of sifted flour with baking powder and cocoa.

4. Pour in the eggs. If the mass turns out to be watery, you can add more flour. The dough should be like thick sour cream.

5. We put the oven in an oven preheated to 180 degrees.

6. Bake for 30 minutes. Then reduce the heat a little and bake for another 15 minutes. Then take it out of the oven, take it out of the mold not immediately, but after 10-15 minutes.

7. Cool and only then cut lengthwise into three parts.

8. If you have time, it is better to cut the biscuit not immediately, but after a few hours, so that it infuses and cuts better.

9. While the biscuit is baking, prepare the curd cream. To do this, mix cottage cheese, sour cream, sugar, vanilla and beat with a mixer.

10. Lubricate each cake with curd cream, decorate with chocolate sprinkles. There is no need to infuse such a chocolate-biscuit cake with curd cream.

Biscuit chocolate cake with condensed milk and marmalade "Crane"

Ingredients:

  • Biscuit - 429 g, cream - 380, lipstick - 100, cocoa powder - 25, jam - 50, fruit or candied fruit - 15 g.
  • for cream: butter - 190 g, yolk - 50, condensed milk with sugar - 150, roasted nuts - 30, vanillin - 0.5 g.

Cooking method:

For the cake, a biscuit is prepared in the main way, but butter and nuts are used for its preparation. The nuts are roasted and combined with flour, and the butter is melted and added after kneading with flour and nuts. Baked in round shapes. After exposure, cut into three layers.

When preparing the cream, 1/3 (by weight of water) of beaten egg yolks is added to condensed milk and boiled until thickened for 2–3 minutes in a water bath. Pass through a sieve and cool to 20°C. Beat the butter, add the mass, chopped roasted nuts, vanillin and beat for 10–15 minutes. Biscuit layers are glued together with this cream.

The surface and sides are smeared with jam and glazed with fondant with the addition of cocoa powder, decorated with fruits or candied fruits. When the fondant hardens, a drawing in the form of a crane is applied to a biscuit chocolate cake with condensed milk and jam using a stencil with cocoa powder.

Recipes for chocolate biscuit cakes with nuts

Sponge cake with chocolate, fruits and nuts "Zdenka"

Ingredients:

Biscuit - 150 g, biscuit with cocoa powder - 350, jelly - 240, Czech cream - 740, fruit - 150, roasted nuts - 50 g.

Cooking method:

Biscuit is prepared in the main way in the usual way and with cocoa powder. Baked in round shapes. After exposure, cut into two layers. The cream is prepared as for the Wenceslas cake.

For the cake, two pieces of biscuit with cocoa and one of the usual biscuit are used, it is placed in the middle. The layers are glued together with fruit cream. The surface and sides are smeared with white cream. Sprinkle the sides with roasted chopped nuts. On the surface, a white cream border is made and the cake is decorated with fruits. Chocolate biscuit cake with nuts is put in the refrigerator to cool the cream and poured with tinted jelly on top.

Biscuit chocolate cake combined "Red and black"

Composition for the biscuit base of the cake: egg yolks - 6 pcs., sugar - 1 cup, sour cream - 1 cup, soda slaked with vinegar - 1 teaspoon, vanilla sugar, flour - 1.5 cups, cocoa powder - 0.25 cups;

for the creamy base of the cake: egg whites - 6 pcs., sugar - 1 cup, butter - 100 g, sour cream - 1 cup, chopped walnut kernels - 1 cup, soda slaked with vinegar - 1 teaspoon, flour - 1.5 cups, vanillin, red berry juice.

To prepare a chocolate biscuit for a cake according to this recipe, grind the yolks with sugar, add sour cream, soda slaked with vinegar, cocoa powder and flour. Knead the dough (thickness, like pancakes), pour it into a deep frying pan greased with oil and bake in the oven with low heat for 40-45 minutes.

Cream base preparation. Whisk the egg whites until stiff foam, add sugar, red juice from the berries (the color of the workpiece depends on the amount of juice) and grind well. Mix together melted butter, sour cream, chopped walnuts, vanillin and flour. Carefully introduce prepared proteins into the dough, mix well and bake in the same way as a dark cake.

Cream preparation. Wipe 2 cups of fine sugar with 2 eggs, gradually pour in 0.5 l of warm boiled milk, mix thoroughly and bring to a boil over very low heat, without stopping whipping the cream. Cool quickly and, adding 300 g of softened butter in small portions to the cream, mix well. It is necessary to stir the cream only in one direction - then it will turn out airy.

Allow the finished cakes to cool, cut them into horizontal layers. It turns out two red and two dark layers of dough base. Align the edges of the layers with a knife, layer the layers with cream, and, alternating in color, lay on a flat dish also smeared with cream.

As you can see in the photo, chocolate biscuit cake according to this recipe should be generously smeared with cream and sprinkled all over with crumbs made from scraps that were obtained when leveling the layers:

Biscuit cake with chocolate and fruit jam "Birch Log"

Ingredients for the test: eggs - 4 pcs., granulated sugar - 100 g, flour - 80 g, potato starch - 30 g;

  • For filling: fruit jam - 200 g;
  • to cover: vanilla cream - 175 g;
  • For decoration: cocoa powder - 10 g, water - 15 g, chopped nuts.

Prepare biscuit dough and bake a square biscuit on a baking sheet, cover it with jam on top and roll it into a tight roll. This roll should be slightly thicker and shorter than a regular biscuit roll. Cut the edges of the roll obliquely at the same angle. Cover the surface and edges of the roll with the prepared vanilla-butter cream. Mix cocoa with 2 teaspoons of hot water, dip a wooden stick with a thin end into the mixture and then apply lines with it on a layer of white cream so that the pattern looks like birch bark. Decorate the cake with chopped nuts.

Biscuit cake with chocolate filling"Darkie"

Ingredients:

  • For test: 130 g margarine, 200 g sugar, 6 eggs, 100 g chocolate, 180 g flour, ground cinnamon, cardamom and salt on the tip of a knife.
  • For filling: 200 g, 400 g powdered sugar, 120 g butter, 2 tbsp. l. cognac.
  • For decoration: 1 st. l. cocoa, 1 tbsp. l. powdered sugar.

Cooking method:

Mix softened margarine, half the indicated amount of sugar, salt, cinnamon and cardamom. Grind with a whisk, adding yolks one at a time. Add chocolate melted in a water bath, whites whipped with the remaining sugar and sifted flour, knead a homogeneous dough.

Put it in a mold greased with margarine, bake in an oven preheated to 180 ° C for 20-30 minutes.

Cool the finished biscuit, cut lengthwise into 2 cakes.

To prepare the filling, grate the chocolate on a fine grater, add cognac and softened butter, whipped with powdered sugar. Mix everything thoroughly.

Grease biscuit cakes with cream, lay on top of each other. Sprinkle sponge cake with chocolate filling with sifted powdered sugar mixed with cocoa.

Chocolate biscuit cake with sour cream-chestnut cream "Princely"

Ingredients for the biscuit base of the cake: eggs - 12 pcs., sugar - 1 cup, lemons - 2 pcs., starch - 0.75 cups, flour - 0.5 cups;

  • for the chocolate dough base: almonds - 400 g, eggs - 20 pcs., chocolate - 100 g, sugar - 400 g, flour - 3 tbsp. spoons, ground cinnamon - 0.5 tsp;
  • for chestnut cream: boiled in milk and finely chopped southern chestnuts - 200 g, honey - 100 g, butter - 60 g, egg yolk - 1 pc., thick homemade sour cream - 100 g, chocolate - 20 g, vanilla sugar;
  • for the rum glaze: freshly sifted powdered sugar - 200-250 g, hot water- 3 tbsp. spoons, rum - 2 tbsp. spoons.

Biscuit base preparation. Grind the yolks white with sugar, add lemon zest, add starch and flour. Carefully fold in the beaten egg whites into the dough and mix from top to bottom. Pour the batter into the prepared pan and bake the biscuit.

Preparation of the chocolate base. Crush the peeled almonds with five eggs. Beat 15 proteins, add sugar, beat well again, put the prepared almonds, crushed chocolate, flour and cinnamon. Knead the resulting mass well and bake in the same form in which the biscuit cake was baked.

Preparation of chestnut cream. Mix chopped chestnuts with honey, sour cream and egg yolk and beat until foam appears. Separately, grind the butter with vanilla sugar and lightly moistened chocolate. Mix both masses together and beat.

Preparation of rum glaze. Mix powdered sugar with hot water and, adding rum, continue to stir until the desired density of the glaze.

Cool the finished biscuit base, soak in sugar syrup with rum, grease with chestnut cream, sprinkle with finely crushed nuts or almonds. Cool the finished chocolate cake as well, lay it on top of the biscuit cake. Cover the surface of the chocolate biscuit cake with sour cream chestnut cream with rum icing.

Cakes with chocolate biscuit and butter cream: recipes with photos and videos

Biscuit cake with chocolate cream "Christmas Tale"

Ingredients:

  • For test: 250 g chopped almonds, 250 g powdered sugar, 8 egg whites, 3 tsp. butter.
  • For buttercream: 250 g butter, 100 g sugar, 100 ml milk, 1 tbsp. l. cognac, 1 egg yolk, 1 sachet of vanilla sugar.
  • For chocolate cream: 100 g butter, 100 g sugar, 1 tbsp. l. cocoa powder, 3 tbsp. l. milk, 2 tsp. cognac, 1 egg yolk.

Cooking method:

Whisk the whites. Mix the almonds with powdered sugar and add to the protein mass. Divide the dough into 3 equal parts. Grease a baking sheet butter and bake the cakes in an oven preheated to 220 ° C for 15–20 minutes. Ready cakes to cool.

To prepare butter cream, grind the yolk with sugar, pour in milk and, stirring, cook over low heat for 5 minutes, then cool, add softened butter, cognac, vanilla sugar and beat with a mixer.

To prepare chocolate cream, grind the yolk with sugar, pour in milk, add cocoa and, stirring, cook for 3 minutes.

Then cool, add softened butter, cognac and beat with a mixer.

Gently grease the cakes prepared according to this homemade chocolate biscuit cake recipe alternately with butter and chocolate cream and combine.

Biscuit cake with chocolate cream "Stefania"

Ingredients:

Biscuit - 444 g, chocolate cream - 888, cocoa powder - 18 g.

Cooking method:

Biscuits are prepared cold. Bake at a temperature of 210–220 ° C on sheets dusted with flour, leveling the round cakes with a knife along the stencil. The cream is prepared as described in the manufacture of the Houndstooth Cake.

Six round biscuit cakes are sandwiched with chocolate cream and cream. The top and sides of the cake with chocolate biscuit and butter cream are sprinkled with cocoa and a grid pattern is applied with a knife.

Biscuit cake with chocolate cream and Dobosh caramel

Ingredients:

Biscuit - 438 g, chocolate cream - 762, caramel - 148 g

Cooking method:

Biscuit and cream are prepared in the same way as for the Stefania cake.

Six round biscuit cakes are layered with chocolate cream. The top of the cake is glazed with caramel. The sides are smeared with cream and sprinkled with biscuit crumbs.

The boiled caramel is applied to the top cake with a layer of 2–2.5 mm, leveled with a knife and, without letting it harden, radial cuts are made with a knife. The cake is divided into 16 parts.

The quality requirements are the same as for the Stefania cake; the top is decorated with caramel.

And now watch the video of biscuit-chocolate cakes for the recipes presented above:

Moist chocolate biscuit - delicious to obscene. Confectionery cakes do not need additional impregnation. Syrup impregnation is needed only if the culinary author himself wishes it. What is required for baking, and what nuances should be remembered?

Classic chocolate biscuit

The classic chocolate biscuit has a delicate, moist and not at all greasy texture. Cakes can be smeared with chocolate cream, covered with icing, and then a “full-fledged” and incredibly tasty cake will come out of this baking.

For baking, prepare the following ingredients:

  • 150 gr. wheat flour;
  • a glass of sugar;
  • vanilla and salt to taste;
  • a teaspoon of baking powder;
  • 3 tablespoons of cocoa;
  • egg;
  • 200 ml of milk;
  • a couple of tablespoons of melted butter;
  • dark chocolate bar;
  • 150 ml of heavy cream;
  • fruits and powdered sugar to taste.

The dough cooks very quickly. Before cooking, turn on the oven to warm it up. Sift flour and cocoa through a fine sieve. Mix the ingredients together, adding a teaspoon of baking powder, as well as salt and vanilla to taste. Add milk, butter, sugar and eggs to the dry ingredients. Blend well with a blender.

We grease the mold with butter, and pour the chocolate dough. Bake for 25 minutes at 180 degrees Celsius. While the cakes are being prepared, let's start cooking.

A bar of dark chocolate, break into small pieces and put in a water bath. When the chocolate melts and the mass becomes homogeneous, pour the cream. Take the ganache off the fire. Take the cake out of the oven and let it cool down. We cover the cake with ganache, and decorate the biscuit with fresh fruit. We put the confectionery product in the refrigerator for a couple of hours, and then enjoy the exquisite taste. Bon appetit!

Easy and delicious cocoa recipe

As a result of cooking, you will get a wet biscuit that will have a good height. Often, such biscuits are used to create a multi-layered cake. To prepare a wet biscuit, prepare the following ingredients:

  • 50 gr. milk fat;
  • 50 gr. fatty milk;
  • 50 grams of cocoa;
  • 3 pieces of chicken eggs;
  • 100 gr. Sahara;
  • 100 gr. flour;
  • vanilla extract to taste.

Melt butterfat on. Beat eggs with sugar until a stable foam forms. We also introduce flour here, and continue to beat at high speed. In a white mass, we introduce cocoa powder and vanilla extract sifted through a sieve. Remove the melted butter from the water bath. Pour the milk into a saucepan and bring to a boil. Hot milk, together with butter, is introduced into the chocolate dough. We mix. We bake a biscuit for 25 minutes at a temperature of 180 degrees Celsius.

Wet biscuit in a slow cooker with chocolate

Moist chocolate chip cookies are easy to make. And if a slow cooker comes to the aid of the hostess, then this action will turn into real magic. Baking in a slow cooker comes out incredibly lush and juicy. And for the preparation of a confectionery, you should prepare the following ingredients:

  • 6 chicken eggs;
  • a glass of sugar;
  • a glass of flour;
  • 40 grams of cocoa;
  • 3 tablespoons of vegetable fat;
  • vanilla to taste;
  • chocolate chips - 100 grams.

Beat chicken eggs with sugar. Sift the dry ingredients through a fine sieve and add to the mixture. Beat with a mixer. Continuing to beat, we introduce vegetable fat and vanilla. Turn off the mixer. Enter chocolate chips. We mix the mass. Grease the multicooker mold vegetable oil, pour out the dough and bake on the "Baking" mode for about 1 hour.

Wet cake layers

Are you planning to make a cake? Then keep the perfect moist cake recipe. To prepare the confectionery, prepare the following ingredients:

  • 350 grams of wheat flour;
  • 4 tablespoons of cocoa;
  • a tablespoon of lemon juice;
  • a glass of sugar;
  • a teaspoon of soda;
  • 5 tablespoons of vegetable fat;
  • 200 grams of water;
  • salt and vanilla to taste;
  • a teaspoon of instant coffee.

Flour, salt, baking soda, vanilla, cocoa powder - mix in a dry bowl. Pour vegetable fat with sugar into another bowl, add instant coffee, lemon juice and water. We beat the "wet" products with a mixer until a homogeneous consistency is formed.

Continuing to beat the mass, mix in the dry ingredients. Pour the resulting dough into a mold smeared with butter, put in the oven and bake at a temperature of 180 degrees for about 30 minutes. Bon appetit.

Wet biscuit on boiling water

Wet chocolate biscuit has a porous structure. However, this is not the main thing, its dignity. For baking, you will need the following ingredients:

  • a couple of eggs;
  • 2 cups of sugar;
  • 2 cups of flour;
  • 1 glass of milk;
  • 120 grams of vegetable or butter;
  • 6 tablespoons of cocoa;
  • a glass of boiling water;
  • 1.5 teaspoons of soda and the same amount of baking powder.

Mix flour, sugar, soda, baking powder and cocoa. Crack the eggs into a dry bowl and beat lightly with a whisk. Enter milk and required amount vegetable oil. We turn on the mixer and begin to beat the mass, gradually introducing into it the dry ingredients prepared earlier. When the mass becomes homogeneous - we introduce a glass of boiling water. Pour the dough into a dry form, and set to bake at a temperature of 180 degrees Celsius for 40 minutes.

How to cook a wet kefir biscuit?

With the amount of ingredients suggested below, you will get 8 slices of the pie. To saturate the taste of the confectionery, you can cover with ganache (see recipe above).

Ingredients:

  • a glass of kefir;
  • 150 grams of flour;
  • a teaspoon of baking powder;
  • 50 grams of vegetable oil;
  • 50 grams of cocoa;
  • 150 grams of sugar;
  • vanilla to taste.

Pour kefir, sugar and vegetable oil into a bowl. Whisk until the sugar is completely dissolved. Flour, baking powder and cocoa - pass through a sieve. We introduce into the kefir mass, beat with a mixer, and add the required amount of vanilla extract. Bake for 25 minutes at 180 degrees Celsius.

Secrets of making chiffon biscuit

Very delicate and very porous - this is how you can characterize a chiffon biscuit. To prepare a confectionery product, you should prepare:

  • a glass of flour;
  • a couple of teaspoons of baking powder;
  • a teaspoon of soda;
  • a glass of sugar;
  • 60 grams of cocoa;
  • 5 yolks;
  • a teaspoon of coffee;
  • 170 ml of water;
  • 170 grams of vegetable oil;
  • 8 proteins + 50 grams of sugar for whipping.

Pour coffee into a glass of water, and let the drink cool down. Mix dry ingredients in one bowl. With a mixer, beat the yolks, along with the butter and a mixture of cocoa and coffee. We beat the mass well. We also introduce the previously prepared mixture with dry ingredients. Beat with a mixer.

Whisk egg whites with sugar or icing sugar until stiff peaks form. We introduce the protein mass into the chocolate dough, gently stirring it with a spoon. Pour the biscuit mass into a mold, and bake at a temperature of 160 degrees Celsius for about 50 minutes.

Wet biscuit is quite easy to prepare. And in order not to overdry the cakes, we advise you to get acquainted with some recommendations from confectioners.

  1. Add a teaspoon of cornstarch to the batter to prevent puffing after baking.
  2. Cover the baking dish with foil. Thus, the necessary moisture in the cake will remain.
  3. The readiness of the cake can be checked with a toothpick.
  4. To easily remove the cake from the mold, place it on a damp towel.

Moist biscuit - perfect with hot chocolate, tea, coffee and soft drinks. This is the perfect treat for guests at home!

A delicious chocolate biscuit is an easy way to get versatile cake layers. You can use a variety of fillers as a cream: whipped cream, syrup, condensed milk, custard, and every time you get new taste cake.

Most of all I like the chocolate sponge cake with cherries and bananas, separately, of course. And top the cake with chocolate icing! Today I will tell you how to make a magnificent chocolate biscuit for a cake, which is obtained the first time. The classic chocolate biscuit is very easy to prepare, you can see for yourself by reading the recipe to the end.

Approximately 200 grams of sugar and 150 grams of flour are placed in a regular glass with a volume of 250 ml.

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 butter or vegetable oil. And it is better to use a form with removable sides.

Ingredients:

  • Chicken eggs 4 pcs
  • Flour 100 g
  • Cocoa 50 g
  • Sugar 200 g
  • Butter - for greasing the mold

How to make chocolate biscuit:

To prepare a proper and fluffy biscuit, you need high-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 100 grams of sugar to the yolks.

Then turn on the mixer for high speed and beat until smooth and creamy. 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.

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.

Lubricate the baking dish with butter, spread the dough, put it in a hot oven and reduce the temperature to 170 degrees.

Bake the biscuit for 30-40 minutes until fully cooked. It is not advisable to open the oven door for the first 25 - 30 minutes, otherwise the risen biscuit dough may settle.

Readiness is checked with a toothpick, skewer or match. If there are traces of raw dough, 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 slightly, transfer it to a wire rack or wooden cutting board, if necessary, the biscuit can be separated from the mold with a knife.

Today I selected 4 at once best recipe cooking 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? Fine? How are they for you? If your kitchen reigns mutual love and agreement with this fastidious type of confectionery - 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 bad luck can be abundantly soaked with delicious cream, decorated better, and the cake will be joyfully destroyed by hungry guests and homemade ones, simply because homemade cake is 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 who make lush biscuits "on the count of times", I made several important conclusions - how to cook a biscuit without mistakes. I'll be happy to share with you!

So the errors are:

  • Cooking from products different temperatures- it turns out to be 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 a magnificent 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: 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. Anyone who wants to can cook a fluffy, soft and fragrant classic sponge cake of 4 eggs - it is important to do everything according to the recipe, following the 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 gently 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 into without fail and even several times. This will give our biscuit extra splendor.
  4. Start beating egg whites in a bowl average speed gradually adding sugar in small portions. Whites are also whipped by hand, it just takes longer. And yet - it is advisable to take fresh eggs, and not old ones - they beat 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 tall, the main thing is not to mess it up 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 will 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. Cut butter at room temperature into pieces and begin to mix with powdered sugar. Here we also add another type of oil - vegetable refined (so that there is no smell), you can corn.

  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 adore poppy seeds, since childhood, when my mother cooked a gorgeous poppy seed roll for the holidays. And poppy, by the way, we then grew ourselves on garden plot, 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 well in cold water and drying it completely before adding it 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 lightness of the mass and, ultimately, get an airy dough and a magnificent biscuit.
  7. Mix milk with vegetable oil and add to the dough. Also gently mix with a spatula from the bottom up.
  8. Transfer the dough to 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 - 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 the flour and chocolate mass - in several steps, mixing thoroughly each time.

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 dough batch 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 🙂

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, as 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 option! 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 butter biscuit for.

Ingredients

  • cocoa powder 30 g
  • instant coffee 1 teaspoon
  • water (boiling water) 120 g
  • flour 90 g
  • sugar 125 g
  • butter 85 g
  • egg 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-alkaline cocoa is better for brewing a cocoa drink, as it retains more useful elements, and alkalized cocoa is better for confectionery needs, since the powder is much tastier than usual, has a darker, more saturated color. And now important point: natural cocoa has an acidic environment, but after the process of alkalization, 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, since 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, 1 hour before cooking, we take out the required amount of butter and leave it to heat up at room temperature.

Half an hour before the start of 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 biscuit 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. As you understand, the biscuit from this recipe is on the left, the regular biscuit is on the right. The result is amazing and no dyes are required.