You must agree that purchased cakes are always inferior to homemade ones. A biscuit, prepared independently, can never be compared with semi-finished products.
Today, chocolate biscuit will be presented to your attention. The recipe is really very simple, but the pleasure received is huge! And from the work in which every housewife always puts their souls, and from the compliments received by those who try your work of art and cannot remain indifferent.
A small digression: you need to cook only with a good mood. And no matter what it will be: a chocolate biscuit, the recipe of which is presented here, or some other dish. If you want to get a delicious biscuit, do not forget to respect the proportions, order of execution and temperature.
So, chocolate biscuit, recipe. You will need the ingredients:
- eggs (6 pcs.);
- fine sugar or powder (320 gr);
- flour (4 tbsp. l. without a slide);
- cocoa (2 tbsp.spoons with a slide);
- butter (220 gr);
- liquor (4 tbsp. l.);
- cream (250 ml, fat content not less than 35%);
- almonds (grated, 100 gr).
We start by making lemon kurd. Beat 2 eggs with sugar (160 g.). Grate the lemons, squeeze the juice and add it to the eggs whipped with sugar. Divide the remaining zest in half and add half the zest to the resulting mass. Mix and send to a water bath for 20 minutes. Do not forget to stir regularly so that the eggs do not curl. When the Kurd thickens, try the taste. Here you can turn on fantasy and add sugar (if desired), this is at your own discretion. We give the Kurd time for cooling and send it to the refrigerator for a day. An aged Kurd will acquire a density and rich taste.
We proceed to the preparation of cakes. Yolks, as usual, are separated from proteins. We put the proteins in the refrigerator, and beat the yolks, gradually introducing 1/3 of the flour (it is necessary to sift). Now beat the whites until they turn into a stable thick mass. We combine the proteins with the yolks: gradually, in three or four doses, we introduce the proteins into the yolks (do not mix, this is very important), without stopping to mix gently, add the rest of the flour. You need to stir from the bottom up, slowly, otherwise you risk losing the pomp of the mass, and the biscuit will turn out thin and dense.
We divide the resulting mass into two parts, add cocoa to one and mix again. It will be chocolate cake.
We bake cakes for 25 minutes at a temperature of 180 -185 degrees, neither more nor less. You can cover the cake with foil, in this case it will turn out smooth, but not browned. After baking, remove the foil very carefully so as not to burn yourself with steam.
It is better to bake chocolate cake first, since cocoa will make the dough heavier and it will sit. It’s great if you have the opportunity to bake both cakes at once. You can make all the cakes chocolate. In this case, just add the cocoa to the dough without dividing it into parts. But with pastries can not be delayed.
Cut completely cooled cakes along and soak one of them (the one that will be in the middle) with liquor. We “collect” the cake: we spread the chocolate cake with Kurdish, lay the white cake on top, the Kurdish layer, then the chocolate cake, again the Kurdish layer and, finally, another white cake.
The next, final step. Whip the cream at the maximum speed until they thicken. Add 100 gr. powdered sugar, or sugar. Continue to beat until a thick mass that holds the shape well.
Whip cream evenly distributed on top and sides. Last, final chord: sprinkle grated almonds on top of the cake. The combination of biscuit-chocolate-almonds will satisfy the needs of any gourmet!
One small clarification: the resulting cake should stand in the refrigerator for at least a day, otherwise it will not have time to soak.
Prepare this cake, which is based on chocolate biscuit, every housewife will ask you for a recipe!