Chocolate pastries are a real treat for sweet tooth and chocolate lovers. In this article, we offer you a recipe for chocolate chiffon biscuit . This fragrant, porous, slightly moist and high sponge cake will be an excellent basis for a festive cake. Very fluffy and soft give the whipped whites .
Chocolate Chiffon Biscuit - Recipe
Ingredients:
- wheat flour - 260 g;
- baking powder - 1 small sachet;
- salt - 1/3 tsp;
- soda - 1/3 of a spoon;
- sugar - 170 g;
- olive oil - 140 ml;
- instant coffee - 7 g;
- cocoa - 70 g;
- water - 200 ml;
- protein - 8 pieces;
- yolk - 5 pcs.
Preparation
Dilute coffee with cocoa in very hot water, cool. In a separate deep bowl, mix all loose. Yolks separately beat up, add lean butter, cocoa, instant coffee, mix, combine with loose ingredients. Whip the whites with sugar until the thick airy foam is blended with a mixer. The fourth part of the whipped proteins is transferred to the chocolate mass, gently stirring the spatula and, then, adding the remaining proteins, mix. Place the biscuit dough in a mold. Bake approximately 55-60 minutes. in a heated oven. Ready chiffon biscuit to cool. Addition to the decoration of the cake can be used chocolate, powdered sugar or fruit.
Chocolate Chiffon Biscuit in Multivariate
Ingredients:
- cocoa - 30 g;
- coffee - 1-1.5 teaspoons;
- boiled water - 120 ml;
- flour - 170 g;
- sugar - 120 g (of which 20 g - sugar powder);
- salt - a pinch;
- eggs large - 4 pcs;
- vegetable oil (refined) - 60 ml;
- baking powder - 1 small sachet;
- soda - 0,5 tsp.
Preparation
In a small saucepan dilute the instant coffee and cocoa with water, bring to a boil over a fire and cool. Separate the protein from the yolk. Put the proteins in the refrigerator. Two yolks beat up with sugar, after adding coffee with cocoa, vegetable oil, soda and flour. All the ingredients are gently mixed. Next, chilled proteins whipped with salt in a separate saucepan to a dense foamy mass, then add the powdered sugar (powder dissolves faster than sugar). Gently mix the spatula with squirrels into the dough and then shift into the bowl of the multivariate. Lubricate the bowl of oil is not needed. Put on the "Baking" mode for an hour. When the timer stops, pour the bowl of the multivark upside down and leave it until the biscuit cools.
Cream for chiffon chocolate biscuit
Ingredients:
- cream 35% fat - 350 ml;
- mascarpone - 250-300 g;
- Strawberry - 0,5 kg;
- sugar powder (sugar) - 150-200 g.
Preparation
To prepare an air cream, first you need to mix the medium-fat cream with the sugar powder to a lush thick foam (peaks), add mascarpone and continue to beat with a mixer. Strawberries are cut into slices, a couple of beautiful yaggods set aside to decorate the biscuit from above. Finished cakes grease with air cream, shifting the sliced strawberries. Lubricate the sides and top of the cake with cream. Garnish with a whole strawberry.