Chocolate biscuit

1 hour (your 20 min)
1 hour your 20 min

Chocolate sponge is a recipe for all-purpose baking, which can be used as a basis for making different cakes and cakes, complementing with cream and filling to taste and desire. The biscuit (chocolate or regular) should be light and fluffy. The main conditions of this are to thoroughly beat the eggs, cook the dough without sudden movements and do not disturb the biscuit in the oven when baking.

Beat the chilled eggs.

Continue to beat, gradually pouring sugar.

You need to beat until a lush, stable white mass (10-20 minutes).

Gradually pour cocoa flour into the beaten egg mass, gently and slowly mixing.

Lubricate the mold with oil. Place the dough in a greased tin and bake the chocolate sponge in an oven preheated to 175-180 degrees until tender (40-50 minutes) without opening the oven door.

Biscuit is ready!

Chocolate biscuit, the recipe of which offers other technology, can be made as follows. Combine the yolks with half the sugar and cocoa and, whisking, heat to 40 ° C. Then remove from the heat and continue to beat until the mixture thickens. Separately, beat the proteins with the remaining half of the sugar until a stable snow-white mass forms. Combine the proteins and yolks, add the sifted flour and mix easily.