Chocolate Biscuit
Baking and Desserts • Italian
Description
Tall, light, and yet chocolatey – everything we expect from a biscuit is more than fulfilled in this recipe. Plus, it can be made quickly and easily, as long as you have a good mixer and a reliable baking pan that prevents sticking. The chocolate biscuit can serve as a layer for a cake or the base for a roll – just roll the dough thinner and twist it while it's still warm and pliable. It’s also a wonderful standalone dessert, for example, paired with ice cream. Everyone will definitely ask for this versatile recipe – don’t share it and surprise them again next time.
Ingredients
- Chicken Egg 5 pieces
- Sugar 5 oz
- Wheat Flour 5 oz
- Cocoa Powder 0 oz
- Corn Starch 0 oz
Step-by-Step Guide
Step 1
Using a mixer, beat the eggs with sugar and a pinch of salt on high speed until fluffy and smooth. This will take about 6–8 minutes.
Step 2
In a separate bowl, combine the flour, cocoa powder, and cornstarch.
Step 3
Sift the dry mixture into the egg mixture and gently fold it in with a silicone spatula, moving from the bottom up. Do this quickly to prevent the mousse from collapsing.
Step 4
Grease the baking pan with butter and dust it with cocoa powder.
Step 5
Pour the batter into a baking pan and place it in an oven preheated to 340°F for 30 to 40 minutes. To check if the sponge cake is ready, insert a toothpick into the center — it should come out dry and clean.
Step 6
Allow the baked sponge cake to cool for about 5 minutes. Then, remove it from the mold and let it cool on a wire rack.
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