A simple recipe for chocolate biscuit, which is perfect for home cake. The beauty of the recipe in the available ingredients and quick preparation.
I love chocolate and all that is connected with it. The recipe that I use biscuits in his patisserie and always advise my friends who decided to first try to prepare the cake yourself.
As the cream is perfect for the chocolate cream, which I recently published on the channel. Link to it will leave at the end of the article.
Melt butter in the microwave and cool to give, it should not be hot. Flour is mixed with cocoa until uniform. Eggs divide into whites and yolks.
To add proteins pinch of salt and half of the sugar and beat at medium speed mixer until a thick foam, for meringue.
In a separate container, whip the egg yolks with the other half of sugar and vanilla sugar. Whip the egg yolks to the lightening, and increase in volume. It we no longer need the mixer can be removed.
Gently interfere third of the proteins in the yolk. Sift half the flour mixture and stir until uniform. Intervenes the second third of the proteins.
2-3 tablespoons dough added to the melted butter and mixed until association, then adding to the dough and mixed.
The last step gently proteins interfered to the test.
Bottom of the mold lined with parchment, pour the dough. Bake for 20-30 minutes at 180 ° C. Biscuit readiness check with a toothpick.
What to remember:
- Melt the butter in advance
- Proteins beat to foam, for meringue
- Separately, whip the egg yolks with the sugar
- In several steps to combine the mixture and add the flour
- Bake at 180 ° C 20-30 minutes
Recipe for chocolate cream, which is perfect for this biscuit