The most delicious and simple chocolate biscuit

I think biscuit cakes are the most delicious. But many are afraid to cook them, because they think that a beautiful, magnificent and tasty biscuit is difficult to make. But this is not at all true. And now I will tell you how to cook the most delicious and simple chocolate biscuit. Having prepared it at home, you will enter family history as the best pastry chef! Are we trying?

Ingredients:

For mold 22 cm:

• eggs - 4 pieces.
• sugar - 140 grams.
• flour - 70 grams.
• Cocoa - 30 grams.

For shape 24-26 cm:

• eggs - 5 pieces.
• sugar - 180 grams.
• flour - 90 grams
• Cocoa - 35 grams.

For shape 28 cm:

• eggs - 6 pieces.
• sugar - 220 grams.
• flour - 110 grams
• Cocoa - 45 grams.

The most delicious and simple chocolate biscuit. Step cooking

1. We turn on the oven so that it has time to heat up well.
2. Mix the dry ingredients. Pour cocoa into the flour, mix well and sift it several times so that the flour is saturated with oxygen and the biscuit turns out to be airy.
3. Now we have to separate the squirrels from the yolks. This can be done in many ways. You can pour the egg in the palm of your hand and pass the protein through the fingers, and remove the yolk in another bowl. You can break an egg into a container, take a plastic bottle, press it to let the air out, bring it to the yolk, and it pops into the bottle (but you need to carefully break the eggs so that the yolk does not drip). It is important that the dishes where the proteins are placed are dry and clean.
4. Beat the whites until fluffy foam and pour 1 tablespoon sugar. When all the sugar in the bowl, beat at the highest speed for 2-3 minutes. Squirrels should not fall out of the bowl, if you tilt it - this means that they are well beaten.
5. Now add one yolk to the proteins and mix gently at low speed.
6. Pour dry ingredients. This should be done carefully, in portions, and it is advisable to sift it again. Stir the mixture from bottom to top. Use a wooden or silicone spatula. Do not make sudden movements, everything should be neat, without rushing.
7. When the dough is ready, you can shift it into a detachable form, only the bottom must be covered with parchment paper. No need to lubricate.
8. Now we level the surface of the biscuit with a spatula and remember a little trick: to keep the biscuit smooth, you need to twist the shape clockwise for about 15 seconds.
9. We remove the biscuit in the oven for half an hour - 35 minutes at 170-180 degrees.
10. Another secret: the biscuit is very finicky and does not like to be disturbed, therefore, while it is baking, you can not open the oven, run next to it or scream.
11. After half an hour, we will check whether the biscuit is ready. To do this, take a toothpick or a match and pierce a biscuit in several places, if the stick is dry - the biscuit is ready.
12. We are preparing a biscuit according to the Polish recipe, and it is called “abandoned”, so now is the time to justify the name. We have to throw a biscuit. We take the form, turn it upside down (keep it in hands or a towel so as not to burn yourself), lift the form about half a meter and throw it on the table. Do not be alarmed, it does not deform, does not sit down and does not deteriorate. This is another secret: the air in the biscuit rises, so after a while the biscuit sets, but if you leave it, the air will come out and the biscuit will not sit down!
13. Leave the biscuit on the wire rack or place three circles upside down and place a mold on them to cool the biscuit (it will take about an hour).
14. Remove the cooled biscuit from the mold. To do this, use a knife to cut it in diameter and pull it out.

Our most delicious and simple chocolate sponge cake is ready! You can grease it with your favorite cream and eat it. Enjoy your meal! Visit the site “Very tasty”, we will always find how to surprise you!

Photos and videos belong to Olga Shobutinskaya