Hello everyone! My name is Natalia, and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to make a chocolate biscuit.
The biscuit is very tasty, delicate, rich chocolate. At the same time, the biscuit keeps its shape perfectly and does not fall off after baking.
The perfect biscuit for chocolate lovers.
The biscuit is self-sufficient, you can not add anything to it, it is delicious on its own.
There is only one drawback to this biscuit, it is so tasty that you just want to eat another piece.
You can watch a step-by-step video recipe in my video below
Let's cook
To decorate the biscuit on top, prepare chocolate drops.
To do this, melt 10 grams of chocolate with a cocoa content of 50% in the microwave or in a water bath
Squeeze the drops onto parchment paper and put them in the freezer to freeze.
In the recipe I use Schogetten chocolateDark dark portioned.
Grind 85 grams of chocolate with 50% cocoa into small pieces.
Approximately like this, we will add this chocolate to the dough.
40 grams or 4 tbsp. tablespoons of vegetable oil, heat in the microwave for 1 minute
Add 40 grams or 4 tablespoons to hot vegetable oil. spoons without the top of sifted cocoa.
Stir until smooth.
Add half of the warm milk. In total, we need 80 grams or ml of milk.
Stir, the mass immediately thickens and gathers into a lump.
Add the remaining milk and mix until smooth.
The consistency of the mass will be like melted chocolate.
We leave the chocolate mass on the table, we will introduce it into the dough at the very end.
Now you can turn on the oven and heat up to 170 degrees.
4 eggs at room temperature must be divided into whites and yolks.
Add a pinch of salt to the yolks. We mix.
We also add a pinch of salt to the proteins and begin to beat at the minimum speed of the mixer.
When the proteins are whipped into a foam, increase the mixer speed to medium and add sugar to them in 3 stages.
In total we need 120 grams or 6 tbsp. tablespoons without top sugar.
When the sugar is completely dissolved, gradually increasing the speed of the mixer to the maximum, beat the whites until stable peaks.
To this state, you need to beat the whites.
Pour in the yolks, ground with salt.
Gently, in a circular motion, mix until smooth.
It is not necessary to mix for a long time, as soon as the mass becomes homogeneous, sufficient.
Sifting, add 120 grams or 6 tbsp. spoons without the top of wheat flour.
If desired, if you are not sure, you can add 1 tsp to the flour. spoon (5 grams) baking powder for the dough. I am not adding.
Mix gently in a circular motion from bottom to top, until smooth.
It is not necessary to mix for a long time, as soon as the mass becomes homogeneous, sufficient.
Mix the cooled chocolate mass and add some dough to it.
Stir in a circular motion until smooth.
A little more dough, also mix until smooth.
We add enough dough so that the mass is not very liquid or very thick.
The mixture should drain slowly from the spatula.
Pour the mixture into the dough.
Stir gently in a circular motion until smooth.
It is not necessary to mix for a long time, as soon as the mass becomes homogeneous, sufficient. The mass must remain airy.
Add half of the chopped chocolate.
Gently mix in a circular motion.
Add the remaining chocolate. We also mix.
I bake a sponge cake in a split form with a diameter of 18 cm.
Cover the bottom and side of the form with parchment paper.
Slowly pour the dough into the mold, letting large air bubbles escape.
We insert a stick into the center to the bottom and without lifting it from the bottom, draw a spiral clockwise with a stick.
Thus, we also let large air bubbles come out so that the finished biscuit is finely porous.
Gently knock the form on the table so that the air comes out.
Decorate the top with drops of chocolate.
We remove the baked goods in a preheated oven.
We bake at 165 degrees for 1 hour. Do not open the oven while the biscuit is baking.
We check the readiness of the biscuit with a wooden stick, pierce it in the middle, so the middle is baked very last.
If the stick comes out dry, then the biscuit is ready.
We take the finished biscuit out of the oven and hit the table a couple of times with the mold.
Free the biscuit from the mold and parchment paper.
We shift to the lattice andlet cool to room temperature.
Ingredientsdesigned for biscuit diameter 18 cm, height 6 cm and weight 650 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams of sugar.
In 1 tablespoon without top - 20 grams of wheat flour, with top - 25 grams of wheat flour.
Chocolate sponge cake with chocolate pieces
4 yolk
pinch salt
4 egg whites
pinch salt
120 grams (6 Art. tablespoons without top) sugar
120 grams (6 Art. spoons without top) wheat flour
40 grams (4 st. spoons without top) cocoa powder
80 gram (ml) milk
40 grams (4 st. spoons) vegetable oil
100g chocolate with 50% cocoa content
If desired, if you are not sure, you can add 1 tsp. spoon (5 grams) baking powder for the dough. I didn’t add.