Chocolate biscuit step by step. Chocolate Chiffon Biscuit

Lovers of chocolate and chocolate baking will be pleased with this collection, because it contains all sorts of ways to bake a chocolate biscuit: a classic recipe, boiled water, sour cream, kefir and others. Each biscuit can become a simple dessert for tea or a birthday cake for a celebration.

Classic chocolate biscuit

A classic chocolate biscuit is prepared using the same technology and from the same set of products as a regular one, only part of the flour is replaced by cocoa powder.

For a cake of small diameter (20-21 cm) you will need:

• 4 chicken eggs;
• 150 g of granulated sugar;
• 100 g wheat flour;
• 60 g cocoa powder.

Chocolate biscuit step by step:

1. Beat the yolks and whites separately with sugar, dividing it in half. The former should turn white and become larger in volume, while the latter should turn into hard peaks.
2. Combine flour with cocoa powder and sift twice through a fine sieve. For a fluffy biscuit, you need to saturate the dough with oxygen as much as possible, so the bulk components are sieved several times, and the proteins and yolks are whipped into foam.
3. Stir 1/3 of the beaten egg whites into the yolks with a spatula, followed by the flour and cocoa mixture. The remaining whites are also gently mixed with a spatula in two steps.
4. Transfer to a detachable form, smooth the surface with a spatula and bake at 180 degrees for 40 minutes. The cake is absolutely even, without a tubercle in the center.

Easy and delicious cocoa recipe

The simplicity of the recipe lies in the absence of the need to separate the eggs into proteins and yolks, beat them for a long time and mix with a trembling hand (so that the air bubbles remain intact). No mixer is needed at any of the stages of kneading the dough, a hand whisk will suffice.

Chocolate Biscuit Ingredients:

• 4 eggs;
• 200 g of sugar;
• 200 ml sour cream;
• 100 g butter;
• 125 g cocoa powder;
• 7 g of soda;
• 3 g salt;
• 225 g flour.

How to cook:

1. Melt the butter on the stove. Fire should be medium. Then remove and while the butter is hot, add cocoa and sugar to it, mix until all the crystals disperse. By this time, the mixture will cool down a bit and it will be possible to introduce sour cream into it. Mix everything again.
2. Whisk the eggs and salt until foamy, then fold them into the chocolate mixture. After that, it remains only to add the sifted flour and soda, and when the mixture reaches a homogeneous state, the dough is considered ready.
3. You need to bake a biscuit for the first twenty minutes at 180 degrees, and then another 10-15 at 160. The finished cake does not require impregnation or decor in the form of powder or glaze and can be an independent dessert.

In a multicooker with chocolate

When you want something mega chocolate (“the blacker, the better”), then it’s better to put not cocoa powder in the dough, but dark chocolate with a cocoa content of at least 74%. Simplify the process of baking a modern assistant to housewives - a slow cooker.

Proportions of ingredients:

• 6 eggs;
• 135 g of sugar;
• 135 g soft butter;
• 135 g dark chocolate;
• 45 g of powdered sugar;
• 5 g vanilla sugar;
• 2-3 drops of lemon juice;
• 3 g salt;
• 110 g flour.

Sequencing:

1. Melt the chocolate in the microwave or over a water bath. Set liquid chocolate aside to cool slightly.
2. Beat the butter with a mixer until white and then add six egg yolks one at a time. After them, mix in salt, vanilla sugar and melted chocolate with a mixer.
3. Beat egg whites with a few drops of lemon juice into stiff peaks, gradually adding granulated sugar.
4. In several stages, fold the egg whites into the chocolate mixture. Then it remains only to stir in the sifted flour, and the dough will be ready.
5. Transfer the dough to a greased multi-pan and bake using the “Baking” option. The duration of the program, depending on the power of the gadget, will be 60-80 minutes.

Chocolate sponge cake

Almost any chocolate biscuit can be turned into a cake, for this it is enough to cool it, cut it lengthwise into several cakes, depending on the height of the original cake. But for a tall cake, it is better to use the following recipe, which allows you to bake two tall cakes with a diameter of 20 cm.

List and quantity of necessary products:

• 8 eggs;
• 250 g of granulated sugar;
• 150 g flour;
• 55 g of starch (corn starch is better for baking desserts);
• 65 g cocoa powder;
• 4 g of table salt;
• 5 ml vanilla extract;
• 60 g melted butter.

How to make chocolate biscuits:

1. You need to prepare baking dishes, grease them with oil and sprinkle with flour or just line them with parchment. Preparation of products will consist in the preparation of a loose mixture of flour, starch, cocoa and salt. You should also melt the butter and mix it with liquid vanilla extract.
2. Combine eggs and sugar in a saucepan or bowl and place on a steam bath. Lightly whisking the mixture with a hand whisk so that the eggs do not curdle, bring the sugar to complete dissolution and a temperature of 35-40 degrees.
3. Remove the eggs from the steam bath and beat for another five minutes with a mixer at minimum speed. After that, add dry ingredients and melted butter with vanilla, continuing to mix with a mixer at minimum speed.
4. From the resulting volume of dough, bake two cakes with a diameter of 20-21 cm. After cooling, cut each finished biscuit into two cakes.

on boiling water

In order for the biscuit to become fluffy using baking powder in the dough, it is necessary that sodium bicarbonate is neutralized. This requires two factors - an acidic environment (citric acid in the baking powder) and heating. For maximum splendor of the cake, heating in the oven is not enough, so boiling water is added to the dough.

A chocolate biscuit in boiling water is baked from products in the following proportions:

• 300 g flour;
• 250 g of granulated sugar;
• 200 ml of milk;
• 200 ml of boiling water;
• 2 eggs;
• 100 ml of vegetable oil;
• 100 g cocoa powder;
• 10 g baking powder;
• 7 g of soda.

Work algorithm:

1. In a bowl of a suitable size, mix all the dry ingredients with the sifted flour.
2. Without the use of heavy artillery in the form of a mixer, lightly beat the eggs with a hand whisk.
3. Pour in and mix well with the eggs the two remaining liquid ingredients - milk and vegetable oil.
4. Pour the resulting liquid into the container for the flour mixture and stir. You can do the opposite, but you don’t have to stir the lumps for a long time.
5. The final chord is steep boiling water poured into the dough and quickly stirred. Next, the mass is poured into a mold and sent to the oven.
6. Bake a biscuit for the first five minutes at 220 degrees and another 50 minutes at 180. Cooling of the cake should take place on a wire rack.

On kefir

A simple kefir biscuit recipe can be called an economical baking option, because adding it increases the yield of the finished product and reduces its cost. The taste of the fermented milk product does not affect the taste of the biscuit in any way, but if you want to emphasize the chocolate taste, you can add a little orange zest or cinnamon.

Chocolate biscuit dough on kefir is prepared from:

• 4 chicken eggs;
• 300 g of crystalline sugar;
• 250 ml of kefir of any fat content;
• 7 g of soda;
• 250 g flour.

How to bake:

1. Combine warm (room temperature can be) kefir and baking soda. Leave alone until the neutralization reaction begins and carbon dioxide bubbles appear.
2. Without separating the whites from the yolks, beat the eggs with a mixer together with sugar. Pour kefir with soda and mix thoroughly.
3. After that, it remains only to add flour, after passing it through a fine sieve, and cocoa powder.

To bake a chiffon biscuit, you need to take:

• 200 g flour;
• 225 g sugar (including 45 g in proteins);
• 14 g baking powder;
• 4 g of soda;
• 4 g salt;
• 5 eggs;
• 50 g cocoa powder;
• 18 g of instant coffee;
• 170 ml of water;
• 120 ml vegetable oil, odorless.

The process of kneading dough and baking:

1. Dissolve coffee and cocoa powder in hot water. Allow mixture to cool to room temperature.
2. Mix all dry ingredients: baking soda, salt, flour, baking powder and sugar. Be sure to sift the flour.
3. Whip the yolks into a fluffy mass, pour in the cocoa and coffee mixture, then add the vegetable oil in a thin stream.
4. After all the liquid components are combined, a mixture of bulk components is sent to them. Set the dough aside for a while.
5. Beat the egg whites with the remaining sugar until stiff peaks form. Divide the resulting mass into equal parts and mix in four steps with a spatula into the chocolate dough.
6. Bake a biscuit in a preheated oven until a toothpick is dry at 160 degrees. Cool in the mold, then carefully remove.

The basic requirements for a chocolate biscuit remain the same as for the most ordinary biscuit: it must keep its shape, be fluffy and airy, not crumble and be easily cut into the required number of pieces for soaking with syrup and filling with filling. For recipes for chocolate biscuits, a variety of types of tiles are used, or ordinary cocoa powder.

How to make plain and chocolate biscuits at home

Biscuit is often referred to as "confectionery bread". Not only before making a chocolate biscuit at home, but also for making the most ordinary biscuit, you need to thoroughly study the proportions of the ingredients and strictly follow the order in which they are added.

The proportions are very simple - for a round shape with a diameter of 22–24 cm, we take 4 eggs (eggs of the 1st category are considered 50 g each), 120 g of sugar and 120 g of flour. It should be understood that the density of flour is less than sugar, and we are talking about mass, not volume. If it is more convenient for you to measure the volume, then 120 g of sugar is half a standard glass (250 ml), and 120 g of flour is a full glass.

There is a risk of "killing the proteins" - so that they can begin to delaminate. When whipping, pause and check the degree of desired foam strength

Bookmark order: the yolks are separated from the proteins and beaten with the addition of half the measured sugar. There is a small detail here: it is better to remove the shell from the yolks before whipping (the film that retains their shape). If the film does not work out, just gently pick it up with a fork and remove it so that the yolk spreads freely, then you can pass the yolks through a sieve. Removing this film will reduce the omelet flavor of the future biscuit. The yolks are beaten until a snow-white foam and sugar dissolves. After that, you can proceed to whipping the proteins. They are beaten until a stable foam (and until the volume increases by 2-3 times), after which the remaining portion of sugar is added to them and beaten to firm peaks. For the stability of whipped proteins, a pinch of salt or a drop of lemon juice is sometimes added to them (as an option, they smear the sides of the dishes with lemon before starting to whip) - in principle, these tricks are optional, with a good mixer, the proteins are whipped to firm peaks and without any tricks. But for flavor, you can add a drop of almond essence or powdered sugar with a vanilla pod aged in it to the proteins: there is such a way to store vanilla and at the same time flavor powdered sugar, you just need to put a whole pod in a jar, completely cover it with powder and keep the jar tightly closed . All additives are allowed already in tightly whipped proteins. Half of the proteins are sent to the yolks, stirred, then flour is introduced there, and here it is not necessary to beat, it is necessary to stir thoroughly and quickly and carefully introduce the remaining proteins. Pour the dough into a mold and immediately send it to bake in a preheated oven (up to 200 degrees) for 20-25 minutes until a confident golden crust and before testing with a wooden skewer: a wooden toothpick or skewer is stuck into the finished biscuit and immediately removed if the skewer comes out dry, then the dough is baked enough, if we see sticky pieces of dough, then it needs more time.

There are options for baking biscuits in the microwave. It does not need to be preheated (and it will not work), the dough in the form (glass, ceramic or silicone) is sent to a power of 600–700 watts for 7–8 minutes. In addition to saving time, we get the effect of a “white biscuit” - without a baked golden crust, which would still have to be cut off if we plan to use this biscuit to create a cake.

The finished hot biscuit must be removed from the oven, but allowed to cool in the form - about 20 minutes, then removed from the form and allowed to cool completely. Do not immediately soak it with syrups or lubricate with cream. The biscuit must not only cool down, but also ripen - dry. Ideally, the finished biscuit cake should be kept for 10-12 hours (night) or left to dry for a day. So he will definitely lose the omelet flavor, and, in addition, the dried biscuit is much easier to soak evenly with syrup.

Based on the finished biscuit, you can make cakes by cutting the biscuit into squares, soaking it in syrup and decorating with cream. You can make the Potato cake: grind the dried biscuit with a blender or in a meat grinder, mix it with butter cream, form balls and roll them in cocoa powder or chocolate chips.

You can make cakes - cut along the cake and soak it with syrup, or build a two-tiered cake from two cakes of different diameters.

If you want to make a biscuit roll, then you need to bake it not in shape, but by pouring the dough onto a sheet of baking paper, which is lined with a baking sheet, and bake a little less time so that it remains soft.

For biscuit crumbs, a biscuit can also be baked on a sheet, but until fully cooked.

There is a “biscuit for the lazy” - this is the well-known apple charlotte.

And how to make a chocolate biscuit at home so that it turns out lush and does not crumble? To prepare a chocolate biscuit at home, as required by the rules of culinary excellence, you can do the following:

• replace part of the flour with cocoa powder;
• add grated chocolate to the dough before putting it into the mold;
• when whipping the yolks, add melted chocolate to them (it should not be hot; in principle, natural chocolate melts already at a temperature of 34-36 degrees), while also reducing the amount of flour.

Flour can also be partially replaced with nut flour (almond or walnut resin blender).

Biscuit recipe with nuts and dark chocolate

Biscuit with dark chocolate and almonds

Ingredients:

For a sponge cake with chocolate and nuts, you will need 200 g of butter or margarine, 150 g of powdered sugar, 200 g of peeled ground almonds, 5 egg whites, 140 g of flour, 50 g of powdered sugar for whipping proteins into foam, currant jam.

Chocolate fondant: 5 egg yolks, 150 g powdered sugar, 100 g.

Cooking:

Grind butter or margarine with sugar into foam, add almonds, beaten together with sugar into thick foam, egg whites, flour. Stir the mass lightly. Put the dough on a greased and floured baking sheet, put in a preheated oven and bake over low heat. Cool the finished product, grease with jam, glaze with chocolate fondant. When it hardens, cut the biscuit into rectangular pieces.

Chocolate fondant: Grind egg yolks with sugar, add softened dark chocolate to the mass and stir again.

A biscuit with bitter chocolate prepared according to this recipe should be left to soak for several hours.

How to make delicious Chocolate Hazelnut Cake

And how to cook a chocolate biscuit with the addition of cocoa powder?

Chocolate biscuit with cocoa and nut filling

Ingredients:

50 g butter or margarine, 200 g powdered sugar, 2 eggs, 100 g crushed nuts, 200 g flour (preferably premium), a pinch of baking soda, 250 ml milk, 20 g cocoa powder.

Filling: 150 g powdered sugar, 150 g butter, 50 g crushed nuts, 1 tbsp. l. lemon juice.

Lemon lipstick: 120 g powdered sugar, juice of 1/2 lemon, 1 tbsp. l. water at room temperature.

Cooking:

Before making such a chocolate biscuit, butter or margarine, sugar and eggs must be thoroughly mixed, add nuts, flour along with baking soda, milk, cocoa powder and stir. Put the dough in an even layer on a greased and floured baking sheet and place in a preheated oven, bake over low heat. Cool the finished delicious chocolate biscuit, cut it in half, grease with the filling, connect the halves, glaze the biscuit with lemon fondant on top. When it hardens, cut the product into rectangular pieces. Filling: grind sugar with butter until foam forms, add nuts, lemon juice to the mass and stir. Lemon fondant: Beat sugar, lemon juice and water until thick.

Chocolate and coffee biscuit

Ingredients:

6 eggs, 150 g powdered sugar, 140 g crushed nuts, 1 tbsp. l. ground natural coffee.

Filling: 3 eggs, 180 g powdered sugar, 2 tsp. cocoa powder, 180 g butter, 20 g powdered sugar.

Cooking:

Before preparing a chocolate biscuit, five egg yolks, an egg, sugar must be ground until foam is obtained, add nuts, ground coffee, thick foam whipped from egg whites, grated crackers, mix slightly. Put the dough on a greased and floured baking sheet and bake in a moderately warm oven. Cool the finished biscuit, cut in half, put the filling, connect, let stand, then cut into rectangular pieces. Filling: combine the eggs with sugar, cook, stirring constantly, until thickened, then, removing from the heat, knead the cocoa. Separately grind the butter together with powdered sugar (20 g) and add this mixture to the already prepared chilled egg mass.

Chocolate biscuit with nuts

Ingredients:

4 eggs, 200 g of granulated sugar, 1 tbsp. l. water, 50 g nuts, 200 g flour (highest grade), a pinch of baking soda, 20 g cocoa powder.

Filling: 250 ml milk, 20 g flour, 1 egg yolk, 30 g vanilla sugar, 200 g butter, 200 g powdered sugar.

Fondant from cocoa for glazing: 100 g butter or margarine, 40 g cocoa powder, 100 g powdered sugar.

Cooking:

Before making a chocolate biscuit, beat the egg whites into a thick foam, add sugar, water, egg yolks and beat again until thick, add flour along with baking soda, cocoa, chopped nuts. Put the dough on a greased and floured baking sheet and bake in a preheated oven over low heat. Cool the finished biscuit, grease with the filling and glaze with cocoa fondant, which should harden.

As you can see in the photo, the chocolate biscuit needs to be cut into rectangular pieces:

Stuffing: stir flour, egg yolk, vanilla sugar in milk, cook the mixture until thickened, cool, stirring constantly. Grind the butter with sugar and gradually add to the chilled mass. Cocoa fondant: in melted butter (or margarine), add cocoa sifted through a sieve, sugar, stir the mass until it thickens.

How to make chocolate chip cookies with apples and lemon at home

Here you will learn how to bake a chocolate sponge cake with apples and lemon juice fudge.

Chocolate sponge cake with apples

Ingredients:

For the recipe for this chocolate biscuit, you will need 450 g of flour, 8 eggs, 30 g of wheat flour, 550 g of sugar, 600 ml of cream, 1 kg of apples, 30 g of butter, 1 tbsp. l. cocoa, 1 tbsp. l. raisins, vanillin to taste, powdered sugar

Cooking:

Separate the yolks from the proteins, put the proteins in the refrigerator, grind the yolks with sugar until white in a lush mass. Beat the remaining proteins until a thick foam forms. Pour flour into a separate bowl, add pounded yolks and whipped whites, add cocoa, stir everything (from top to bottom). Put the resulting biscuit mass into a mold, greased with butter and sprinkled with wheat flour. Smooth out and place in oven over medium heat. Bake a biscuit in the oven for 1 hour. Sprinkle the berries with powdered sugar and refrigerate. Cut the biscuit horizontally, soak with berry juice, pour berries and raisins on top. Decorate a chocolate sponge cake with apples whipped with sugar and vanilla cream.

Chocolate biscuit squares glazed with lemon fondant

Ingredients:

Butter - 180 g, powdered sugar - 1 cup, eggs - 4 pcs., chocolate - 180 g, flour - 1 cup; for lemon fondant: powdered sugar - 1.5 cups, hot water - 2 tbsp. spoons, fresh lemon juice - 2 tbsp. spoons, vegetable oil - 1 teaspoon.

Cooking:

Before preparing a delicious chocolate biscuit, butter or margarine, sugar, egg yolks, mix thoroughly, then add a thick protein foam whipped from egg whites, combine with flour. Stir the mass lightly. Put the finished dough on a greased and floured baking sheet, put in a preheated oven and bake over low heat. Glaze the finished product with lemon fondant and, when the lipstick hardens, cut the biscuit into squares.

Making lemon curd: mix sugar, hot water, lemon juice, vegetable oil until a thick, shiny mass is obtained.

How to make chocolate biscuit with cherries: recipe

Chocolate sponge cake with cherry

Ingredients:

Baking soda - ½ teaspoon, lemon juice - ½ teaspoon, medium-sized eggs - 5 pcs., high-fat sour cream - 250 g, beet sugar - 270 g, cocoa powder (natural chocolate can be used) - 5 tbsp. tablespoons, wheat flour - 260 g, frozen or fresh cherries - 2/3 cup, vegetable oil - 10 ml, vanillin - 5 g.

Cooking:

For this chocolate cherry sponge cake recipe, the egg yolks are carefully separated from the whites and laid out in different dishes. Sugar is added to the first ingredient, and then it is thoroughly ground using a large spoon. As soon as the egg mass becomes lush and whitened, sour cream of high fat content is spread to it and mixed well. As for the proteins, they are whipped into a strong foam. To do this, you can use a hand whisk, or you can use a blender.

Having carried out the described actions, the egg masses are combined. Next, baking soda is added to them, which is first quenched with lemon juice. Cocoa, vanillin and wheat flour are also poured into the base. All components are thoroughly mixed until a homogeneous and airy dough is obtained. Some cooks use a mixer for this purpose.

Preparing berries for the pie

Cherry biscuit can be prepared with frozen or fresh berries. To do this, it is sorted out from the garbage, washed thoroughly and all the bones are taken out. If the cherry was frozen, then it must first be thawed.

Product Formation Process

What should I bake a biscuit with cherries in? The recipe involves the use of a heat-resistant form with sides of 6-8 cm. It is preheated in the oven and then greased with oil (vegetable). After that, all the biscuit dough is laid out in the prepared dishes. It is desirable to carry out this process immediately after its kneading. If you keep the base aside for more than 5-10 minutes, the cake will not rise properly and will turn out sticky.

As soon as the dough is in shape, pitted cherries are alternately laid out in it. This can be done randomly. It should be noted that the berries will sink a little into the base. This is quite normal.

Cooking the pie in the oven

How should you bake a cherry biscuit? After the form is filled, it is sent to the oven. To make the cake as fluffy as possible, the kitchen cabinet should be preheated to 180 degrees. Bake the dessert at the indicated temperature for 45 minutes. During this time, the dough should be completely cooked and rise well.

Cream preparation

Cream for such a cake can be used differently, but sour cream filler is the best fit. To prepare it, the dairy product is strongly whipped with a blender, gradually adding sugar to it. At the output, a rather lush white mass is obtained, which is immediately used for its intended purpose. After baking a chocolate sponge cake with cherries, it is removed from the mold and completely cooled for two hours.

Boiled chocolate biscuit in a slow cooker and oven: recipes with photos

Chocolate biscuit on boiling water in a slow cooker

Ingredients:

• 2 cups of flour,
• 2 cups sugar
• 2 eggs,
• 1.5 tsp soda,
• 6 art. spoons,
• 1 glass of milk
• 70 ml vegetable oil,
• 1 glass of boiling water.

Cooking:

For this recipe for chocolate biscuit on boiling water in a slow cooker, you need to beat eggs with sugar, add vegetable oil and milk, mix everything thoroughly. Whisk the flour, baking soda and cocoa in a separate bowl, then fold into the batter bit by bit. At the very end, pour in boiling water and mix again. The dough is very liquid.

To prepare a chocolate biscuit in boiling water according to this recipe, you need to grease the slow cooker with butter and immediately pour the dough into the bowl. Turn on the "Baking" mode for 1 hour, then, without opening the lid, set the "Heating" mode for 20 minutes (you can use the "Baking" mode for all 80 minutes - it depends on the type of multicooker and how it bakes).

Chocolate biscuit with almonds

Ingredients:

6 eggs, 180 g of powdered sugar, 5 ml of vegetable oil, 30 g of vanilla sugar, 50 g of crushed almonds, 250 g of flour (preferably of the highest grade), 15 g of baking soda.

Filling: 200 g butter, 1 tbsp. l. milk, 30 g cocoa powder, 150 g powdered sugar, 50 g almonds, a little rum.

Pomade: 200 g powdered sugar, 30 g vanilla sugar, 1 tsp. vegetable oil, 2 tbsp. l. boiling water, 1 tsp. cocoa powder.

Cooking:

With a mixer, beat the eggs together with powdered sugar, vanilla sugar and vegetable oil until thick (about 7 minutes). Then add almonds, flour along with baking soda to the mixture and beat again. Put the dough on a greased and floured baking sheet and bake in the oven. Cool the finished biscuit, cut into two parts, spread with filling, connect, glaze with lipstick on top. Filling: with a mixer, beat the butter, boiled in cocoa milk, sugar until foam is obtained, then add the crushed almonds, rum to the mass and beat the mixture again. Lipstick: beat with a mixer a mixture of powdered sugar, vanilla sugar, vegetable oil, water (boiling water), cocoa powder until thick.

Look at the photo for boiling water chocolate biscuit recipes - such products turn out to be very magnificent:

How to make a banana and dark chocolate biscuit: step by step recipes with photos

Check out the step-by-step recipe and photo of a biscuit with chocolate and banana filling.

Biscuit with chocolate filling and bananas

Ingredients:

40 g butter or margarine, 150 g powdered sugar, 30 g vanilla sugar, 4 eggs, 20 g, 80 g grated crackers, 130 g flour (preferably premium), a pinch of baking soda.

Filling: 200 ml milk, 30 g flour, 100 g butter, 100 g powdered sugar, 30 g dark chocolate, 3 bananas.

Whipped cream: 250 ml cream (for whipping), 20 g powdered sugar.

Cooking:

To prepare a sponge cake on dark chocolate, butter or margarine, sugar, vanilla powder and egg yolks need to be whipped into foam. Then add grated chocolate, thick protein foam, grated crackers, flour mixed with baking soda. Stir the mass lightly, put on a greased and floured baking sheet and put in a preheated oven, bake over low heat. Cool the finished product and cut into three layers, spread with stuffing and put on top of each other. From above and from the edges of the biscuit also grease the filling and decorate with peeled bananas and whipped cream.

Filling for biscuit with banana and chocolate: stir flour in milk and cook until thickened, then cool and add, stirring constantly, butter, grated chocolate, bananas cut into slices.

Whipped cream: chilled cream (for whipping - 35% fat content) beat together with sugar until a thick foam is obtained.

Here you can see a photo of a biscuit with chocolate according to the recipe presented above:

How to make delicious chocolate biscuits at home

Chocolate biscuit with banana

This biscuit is very large, so sometimes I cook half the recipe. You can choose any cream. If desired, you can also use classic sour cream.

Ingredients:

For test:

• Flour - 3 tbsp.
• Sugar - 2 tbsp.
• Soda - 1.5 tsp
• Vinegar - 1 tbsp.
• Cocoa powder - 4 tbsp.
• Eggs - 2 pcs.
• Milk - 1 tbsp.
• Refined sunflower oil - 1/3 tbsp.
• Boiling water - 1 tbsp.

For cream:

• Butter - 200 g
• Cottage cheese (preferably liquid) - 300 g
• Sugar - 1 tbsp.
• Banana - 1 pc.
• Lemon juice - 1 tbsp.

For glaze:

• Sour cream - 3 tbsp.
• Sugar - 2 tbsp.
• Cocoa - 2 tablespoons

1. Mix all dry foods.

2. Beat the eggs with a mixer. Add oil and continue beating.

3. Add soda quenched with vinegar and continue whisking.

4. Alternating, add milk and dry mixture in several steps. Whisking thoroughly each time.

5. Pour a glass of strong boiling water into the resulting thick dough and beat again until a homogeneous consistency is obtained.

6. Pour into a large mold and bake for 25–30 minutes at a temperature of 1800C. Let cool.

7. For the cream, soften the butter. And grind it with sugar.

8. Grind banana in a blender. Sprinkle with lemon juice.

9. Add cottage cheese to the oil mass (if it is not liquid, it is better to grind it in a blender beforehand) and a banana. To stir thoroughly.

10. Cut the cooled biscuit across into 2-3-4 parts (as it will) and coat with cream.

As you can see in the photo, for this chocolate biscuit recipe, you need to prepare the icing. To do this, combine sour cream with sugar and cocoa in a saucepan and heat, stirring constantly, until the sugar is completely dissolved. Cover the biscuit with frosting.

Biscuit with milk chocolate

Biscuit "Chocolate" with milk chocolate

Ingredients:

For test: 150 g of premium wheat flour, 200 g of butter, 8 eggs, 200 g of sugar, 1 teaspoon of vanilla sugar, 1 teaspoon of chopped nutmeg, 30 g of starch.

For chocolate filling: 200 g of grated milk chocolate, 1 tablespoon of crushed bitter almond kernels, 5 egg whites, 100 g of powdered sugar, 1 tablespoon of rum, 1 teaspoon of butter.

For glaze: 50 g sugar, 20 ml lemon juice, 1 tablespoon red wine.

For decoration: 50 g chopped almond kernels, 1 tablespoon chopped walnut kernels.

Cooking method:

To prepare the dough, separate the yolks from the whites, beat the whites, and grind the yolks with sugar. Mix softened butter with mashed yolks, then beat with a mixer, add vanilla sugar, proteins, nutmeg, mix everything thoroughly, then add a mixture of flour and starch, beat again with a mixer.

Put the dough into a mold, set the “Baking only” mode, set the timer for 25-30 minutes. Cool the finished biscuit, cut lengthwise into 3 parts.

To prepare the chocolate filling, mix grated chocolate with egg whites and powdered sugar, put in a water bath.

Stirring, bring to a boil, then put in a buttered form, put in the oven, preheated to 120 ° C, for 10 minutes. Then cool the filling, add nuts, rum to it and layer the biscuit cakes.

To prepare the glaze, mix sugar with lemon juice. Grind, pour in the wine, mix everything thoroughly.

Ready-made biscuit with the addition of chocolate icing and decorate with nuts.

Biscuit with chocolate "Budapest"

Ingredients:

8 eggs, 80 g of powdered sugar, 20 g of cocoa powder, 100 g of crushed almonds, 60 g of powdered sugar for whipping protein foam, 100 g of flour (preferably of the highest grade), 50 g of chocolate, 40 g of butter.

Filling: 180 g butter, 120 g powdered sugar, 100 ml milk, 100 g milk chocolate, 1 tbsp. l. Roma.

Cooking:

Grind egg yolks together with sugar until foam is obtained, add cocoa, roasted crushed almonds and mix. Beat a thick foam from egg whites, knead sugar into it, then add grated chocolate, melted warm butter, flour and yolk mass, mix lightly. Put the dough on a greased and floured baking sheet and bake in a moderately warm oven. Cool the finished product, cut into three identical layers, grease with the filling and connect. Top the biscuit with a filling of melted chocolate and whipped cream. Filling: put chopped chocolate into milk and cook until thickened, cool, add butter pounded with sugar and mix. Then rum should be added to the filling for the milk chocolate biscuit.

Biscuit with melted white chocolate inside: recipes with photos

Biscuit with white chocolate

Ingredients:

For a biscuit with melted white chocolate, you will need flour - 400 g, egg - 5 pcs., Sugar - 100 g, butter - 100 g, white chocolate - 200 g, baking powder - 2 teaspoons, zest - 2 oranges.

Cooking:

Wash the oranges well and pour over with boiling water, dry. Grate the zest on a fine grater. Cut the butter into pieces, break the chocolate, combine and melt in a water bath or microwave oven, mix and cool. Using a mixer, beat eggs with sugar into a lush, increased mass, add melted chocolate and butter. Gradually add the sifted flour and baking powder. Add orange zest, mix gently. The dough will have the consistency of thick sour cream. Cover the baking dish with parchment, grease the sides with oil, spread the dough evenly. Place in an oven preheated to 180 C. Bake 20-30 minutes until done. Check the white chocolate biscuit prepared according to this recipe with a wooden stick. Cool the finished biscuit with chocolate inside and remove from the mold. Cut to desired shape.

Butter cake with white chocolate

Ingredients:

• Flour - 1.5 cups
• Eggs - 3 pcs.,
• Butter - 100 g,
• Baking powder - 1 sachet,
• Vanillin - 1 sachet,
• White chocolate - 1 bar,
• Sugar - 1 cup.

Cooking:

To make a chocolate biscuit, you need to beat the eggs into a bowl. Beat them into a fluffy foam with a mixer or whisk. Then add sugar. Stir again until the sugar is completely dissolved. Break white chocolate into pieces. Put it in a bowl. Stirring, melt in a water bath. Melt the butter in a separate bowl. Cool chocolate and butter to room temperature. Then pour it into the egg mixture. Stir.

To make the biscuit fragrant, add a bag of vanillin or vanilla sugar. Pour in the baking powder for the dough. Mix the mass again. Add flour sifted through a sieve. Mix the biscuit dough well. Its consistency is quite liquid and resembles dough for pancakes and fritters. Grease the sides and bottom of the mold with a piece of butter or sunflower oil. Pour the batter into an even layer.

Like other types of biscuit dough, this biscuit should only be baked in a hot oven. The oven temperature should be 180-190C. Bake 30 minutes. During baking, do not open the oven door so that it does not settle. Check readiness with a toothpick or match.

Here you can see photos for homemade white chocolate biscuit recipes:

Easy Chocolate Strawberry Cake Recipe

Chocolate biscuit with strawberries

Ingredients:

To prepare a chocolate biscuit according to this simple recipe, you will need 5 eggs, 150 g of powdered sugar, 20 g of cocoa powder, 150 g of flour (preferably of the highest grade), strawberries.

Protein foam: 4 egg whites, 80 g granulated sugar, 30 g vanilla sugar, 4 tbsp. l. water.

Cooking:

Beat the eggs with sugar with a wooden spatula or a metal whisk until thick, then add, stirring constantly, the sifted cocoa powder and flour. Grease a baking sheet with oil, sprinkle with flour and put the dough on it, put in a preheated oven. Without bringing the biscuit to readiness, remove the baking sheet from the oven, put the washed strawberries (remove the pedicels from it), decorate with protein foam on top, put back in the oven and bake until cooked. Cool the finished biscuit and cut into rectangular pieces.

Protein foam for chocolate biscuit with strawberries: Pour granulated sugar together with vanilla powder with water, put on fire and cook a thick syrup. Beat the egg whites into a thick foam, pour in, stirring constantly, hot syrup. Mix the mixture thoroughly.

How to cook chocolate biscuit in a slow cooker

Chocolate biscuit in a slow cooker

Ingredients:

• 1 glass of milk
• 1 cup of sugar,
• 100 ml vegetable oil,
• 4 tbsp. l. cocoa,
• 1.5 cups flour
• 3 eggs,
• 1 st. l. baking powder, salt.

Cooking:

Beat eggs with sugar with a mixer in a lush mass, then add vegetable oil and milk there, mix gently. Then, in turn, stir in the flour, baking powder and cocoa powder, but not with a mixer, but with a spoon or fork to keep the splendor of the dough. Lubricate the slow cooker with oil, lay out the dough and cook in the “Baking” mode for 80 minutes. Turning the chocolate biscuit in a slow cooker is not necessary.

The video "Chocolate Biscuit" will help you better understand the technology for making such pastries:

If shortbread and puff pastry are 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 of how to make 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 sponge cake with chocolate icing with marzipan figurines 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 sponge cake with custard 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 greased table or sheet, 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. Prepare custard from all the components of the recipe.

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.

Dilute cocoa with 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.

Dilute the syrup with boiled water and use to soak 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, vinegar-slaked soda, 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, vanilla 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 "Smuglyanka"

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 with 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:

Today we will prepare a delicious dessert: a classic chocolate biscuit. It is very tender, lush, soft - each piece just melts in your mouth. You can use an airy classic biscuit as a base for cakes: their taste will change depending on the cream, decoration and impregnation. Many people ask the question: how to cook a chocolate biscuit so that it is delicious? The most important thing is to carefully and correctly select all the ingredients and strictly follow the step-by-step recipe.

Ingredients:

• eggs - 6 pieces;
• a pinch of salt;
• sugar - 6 tablespoons (with a slide);
• flour - 6 tablespoons;
• butter - optional;
• vanilla;
• cocoa - 3 tablespoons;
• baking powder - 1 teaspoon.

Classic chocolate biscuit. Step by step recipe

• We take 6 eggs at room temperature and separate them: in one container - the protein, in the other - the yolk.
• Add a pinch of salt to the protein and start beating. Beat at low speed first, then increase. Beat the protein until a thick foam forms.
• Beat the yolks for about 1 minute, without adding sugar. As soon as the yolks are beaten, they should lighten and increase in volume.
• Add 3 tablespoons of sugar (with a slide) to the protein and yolk. Beat both substances for about 3-4 minutes until a thick foam forms.

Please note: the sugar in the yolks may not completely dissolve, but this is not a problem.

• We combine both mixtures and with a mixer at low speed mix the yolks with proteins.

If you beat at maximum speed, then the protein may fall, so it will be better to mix at a low speed.

• After whipping, add vanilla (you can also add vanilla sugar or vanilla essence).
• Now add 6 full tablespoons of flour, 2.5-3 tablespoons of cocoa and baking powder (if you want the biscuit to become more airy). Mix everything and sift through a sieve.
• Gently mix with a spatula in one direction so that the proteins do not fall. Mix until the dough is completely coffee-colored, without white. After mixing, our mass will settle, however, it will be lush and elastic.

Be sure to mix with a spatula - silicone or wooden. Never stir with a spoon.

• We take butter: for 6 eggs we need 1 tablespoon. Melt the butter in the microwave (it should not be very hot).
• In a separate bowl, take literally a spoonful of our chocolate biscuit dough and add butter there.
• Mix everything first in a small bowl, add to the total mass and mix again.

You should not add oil immediately to the common container, because in this case we will mix the biscuit dough for a long time and part of the biscuit will settle.
Also note: if you do not add oil, then the biscuit will be classic dry. But, if you add a little oil, then something like a creamy biscuit comes out.

• Now it's time to pour our biscuit dough into the mold. I draw your attention to the fact that you can take any shape - the main thing is that the diameter matches the number of products.
  For example: we are preparing a delicate chocolate sponge cake for 6 eggs, so our form should be about 24 centimeters in diameter. If you take a standard form, 28 centimeters, then the biscuit will be low.
• We cover the bottom of the form with parchment paper (if it is absent, then you can sprinkle with flour or grease with oil).

In no case do we lubricate the sides, because in this case the biscuit will rise poorly!

• Pour our dough into a mold and send it to a hot oven (preheated to 180 degrees) for 20-25 minutes.
• We take out the dough and check the readiness with a toothpick. If it remains dry, then the biscuit is ready, but if the toothpick is wet, then you need to leave it in the oven for a few more minutes.

Many people ask about exactly what level to bake a biscuit: it needs to be baked on level 2-3 / row (starting from the bottom).

• Taking the chocolate biscuit out of the oven, carefully run a knife along the edges so that they become free from the shape, and take it out. Leave for a few hours to cool.

Tip: if the top of the cake turned out to be a slide, then in order for it to become even, it must be turned over onto a flat surface.

If you prepared a chocolate biscuit with baking powder, then it will be about 3.5-4 centimeters in height, and the dough itself inside will become more airy and porous.
Without baking powder, the biscuit will be about 2.5-3 centimeters in height, and the inside will be denser.
But, despite these differences, chocolate biscuits at home turn out to be delicate in taste and insanely tasty.
I draw your attention: when cooking a biscuit in a slow cooker, the cake rises about 2 centimeters higher.

Chocolate cake is perfect for tea. It is soft, fluffy and literally melts in your mouth. You can serve it to the table without any additives or cut it into pieces and grease with any delicious cream. In any case, the classic biscuit will appeal to anyone who tries it at least once.

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

Most of all I like the chocolate sponge cake with cherries and bananas, separately, of course. And pour chocolate frosting on top of the cake! 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 carefully 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 at high speed and beat until a homogeneous creamy consistency. Then preheat the oven to 200 degrees.

Remove the egg whites from the refrigerator and beat with a mixer until peaks form. First beat for a few minutes at low speed, then gradually increase it to maximum.

Add the remaining 100 grams of sugar to the whipped proteins in parts and beat again with a mixer. We should get a stable protein mass that will not spill out if the bowl is turned over.

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 a little, we shift it to a wire rack or a wooden cutting board, if necessary, the biscuit can be separated from the mold with a knife.