Chocolate sponge cake from "Andy Chef": ingredients, recipe

This young talented chef and blogger from Khabarovsk really likes to inspire people. Andy Chef (Andrey Rudkov) shares his recipes on the pages of the culinary blog he created with real lovers of delicious food. Andrei was widely known among gourmets as a specialist who knows how to not only make excellent sweets, stunning the imagination with his taste and appearance, but also to teach others. Our article presents the most interesting recipes from Andy Chef desserts for all occasions. We hope you enjoy them.

Chocolate "Sponge cake for one, two, three!"

To prepare the dessert will take about 1 hour with a little. It takes about 5 minutes to prepare. Essential ingredients for 10 servings:

• 250 grams of wheat flour;
• 1.5 teaspoons of baking soda;
• 1 teaspoon of salt;
• 55 grams of good quality cocoa powder;
• 300 grams of granulated sugar;
• two chicken eggs;
• 60 grams of butter;
• 60 grams of vegetable oil (preferably corn or sunflower);
• 2 teaspoons vanilla extract;
• 280 ml of milk;
• 1 tablespoon of wine vinegar.

Description of the cooking process

The famous chocolate "Biscuit 1, 2, 3!" from Andy Chef many like, in addition to amazing taste, its unusual simplicity. When creating it, there is no need to separate the proteins from the yolks or accurately knead the flour mixture in order to preserve the airiness of the dough.

Chocolate sponge cake from Andy Chef “One, two, three!” made easy and simple: all ingredients should be combined and mixed with a mixer. And no special subtleties. The main thing - vinegar is added last. It should be noted that the biscuit during baking almost doubles in volume, so pour the dough into the mold should be no more than half. In order to make a sufficiently high cake from a given amount of ingredients, you should use a baking dish with a diameter of 16 - 20 cm. Then it will be possible to cut the resulting biscuit into 3-4 layers. After baking it is wrapped in cling film and left to “rest” for 3-4 hours - so it will become more tender and juicy. Cakes are smeared with your favorite cream, and on top of the cake is covered with chocolate ganache.

Step by step cooking in a slow cooker

This chocolate sponge cake from Andy Chef is created, as they say, "one, two, three!" Here are the simple steps you need to take:

1. They prepare all the ingredients necessary for the work: eggs, sugar, salt, vanilla sugar, vinegar, cocoa, butter (cream and olive), flour, soda, milk.
2. All products indicated in the recipe are combined in a pan and whipped with a mixer at low speeds for 3-4 minutes. At the end add vinegar (1 tablespoon).
3. The bowl of the multicooker is greased with butter. At the bottom lay a circle of parchment paper.
4. Load the dough into the multicooker bowl (any), select the “Baking” mode. It is cooked for one hour (in the oven, at 175-180 ° C, the biscuit will be baked for about 40-45 minutes - until dry). After cooling, the biscuit is wrapped in cling film and set aside for several hours - to gain tenderness and juiciness.

Features of cooking in the oven

The oven should be heated to 175-180 ° C. The dough for this biscuit kneads quickly enough, so take care of heating the oven in advance. Before sifting the flour, it is necessary to mix the dry ingredients as thoroughly as possible with a whisk or spatula in order to ensure an even distribution of baking soda. This is necessary so that when baking, the chocolate biscuit rises well.

It is also necessary to ensure that there are no lumps left. This recipe does not provide for beating the dough, because as a result, gluten production will begin in the product, and the biscuit during baking will turn out to be too dense and gnarly.

Since the cake should turn out quite high, a small diameter shape (about 18 cm) should be used for baking. Before pouring the dough, you must make sure that the cakes are easily removed. To do this, the bottom of the form is lined with parchment. Chocolate biscuit cakes are baked at t in 175-180 ° C for an hour. A biscuit sometimes breaks in the middle. This is normal for a soda test. When baking chocolate biscuit according to any of Andy Chef’s recipes, soda should not be replaced with a baking powder, since it will not be enough to extinguish the acid contained in some ingredients of the recipe.

Due to the fact that baked cakes have a chocolate color, it is very difficult to determine their readiness in appearance, therefore, every 5 minutes, pierce the cake with a wooden skewer.

Finished cakes are taken out of the mold. To do this, draw a table knife along the walls so that the crumb is easily separated from them.

Chantilly Chocolate Sponge Cake (Passion Cake)

In just half an hour, you can create another masterpiece - an amazing chocolate biscuit from Andy Chef, which the author called quite romantic (in French): "Chantilly." In addition, the treat is also called the “Cake of Passion”, because the cakes in it, according to reviews, are so tasty that they can be eaten without cream. This delicate dessert is recommended to be baked on Valentine's Day and complete their romantic dinner. Having tasted this dish, young people will certainly be inspired by even more tender feelings.

The hostess calls this dessert an absolutely win-win option for holding ceremonial feasts at special, decisive moments in life, for example, when the parents of the bride and groom meet. Wet chocolate biscuit from Andy Chef - “Chantilly” - will certainly appeal to absolutely all guests gathered at the festive table, regardless of their taste preferences.

Stunningly moist and soft cakes of this treat do not require impregnation. The cake has a light coffee aroma that gives the taste even greater bulk and richness. Sponge cakes in it are layered with incredibly airy cream. A pleasant ending surprise is the sour berries of the cherry, which give the dessert a special taste.

How to make a chocolate sponge cake from Andy Chef for a romantic dinner?

Act as follows:

1. Dry ingredients are sieved into a cup: flour (95 g), cocoa (60 g), soda (1 tsp), baking powder (0.5 tsp), salt (0.5 tsp). Sugar (150 g) is added. In the process, the mixture is saturated with oxygen and gets rid of possible large particles, which can then crunch unpleasantly in the cake.
2. 120 g of kefir are combined in a separate container (you can use neutral yogurt, sour cream (nonfat) with an egg (1 pc.), Any vegetable oil (45 g), warm coffee (80 ml) instead. By the way, coffee can be replaced with boiled milk or water, but only coffee will provide the desired brightness of taste.
3. Next, all the ingredients are mixed with a fork. Combine the liquid ingredients with the dry and mix with a spatula or mixer until the mass is uniform.
4. The resulting mixture is poured into a mold (square with sides 18x18 cm or round with a diameter of 18 cm), lined with parchment, the sides of which are generously greased with oil. From the presented amount of ingredients, a pair of cakes of 16-18 cm in size will be obtained. If you want to get 3-4 cakes, you should double the amount of ingredients. Andrey Rudkov recommends making portioned cakes for two, cutting small cakes and baking them in the shape of small sizes.
5. Bake a cake for 20 minutes in the oven, preheated to 180 degrees. Check with a skewer.
6. The finished cake is laid out on a wire rack and cooled. If you want to cut it in half, the biscuit should be kept in the refrigerator for about an hour. So it will cut more evenly and with fewer crumbs.
7. Then whip the cream: 150 g of fat cream (from 30%) is mixed with and a little sugar powder (30 g). Beat with a mixer, using maximum speed, until the cream thickens. This should be done in a cold bowl. Corollas must also be cooled.
8. Then they begin to collect dessert. The cream is transferred to a bag with a nozzle in the shape of a star and it is deposited around the perimeter of a portioned cake. In the center lay cherries (thawed or fresh). The second cake is carefully placed on top, on the surface of which cream with berries is again placed.

Have you ever tried chiffon biscuit?

The concept of "chiffon cake" is not familiar to every hostess. Baking is an incredibly delicate foamy cupcake, the basis of which is a biscuit dough. The fragrant delicacy invented by the American insurance agent Harry Baker is distinguished by the extraordinary airiness achieved through prolonged whipping. Around the world, chiffon dessert is considered a true masterpiece of gastronomy. How to make a delicious chocolate sponge cake from Andy Chef?

Chocolate and Coffee Chiffon Sweet

The recipe involves adding natural instant coffee to the dough. Coffee and chocolate will give the dessert a taste and aroma that cannot be resisted. Ingredients for chocolate biscuit from Andy Chef:

• 500 g of eggs;
• 40 g of coffee (instant);
• 20 g of water;
• 450 g of flour;
• 10 g of baking powder;
• 5 g of salt;
• 205 g of sugar;
• 20 g of vegetable oil;
• 20 g of vanillin;
• 110 g of dark chocolate;
• 3 g of citric acid.

Step cooking

Chocolate chiffon biscuit from Andy Chef is prepared as follows:

1. Dissolve coffee in boiling water. Chocolate is grated. To facilitate the work with chocolate, it is recommended to keep it in the freezer for 6 minutes.
2. Mix flour and sugar, add salt and baking powder.
3. In the center of the bowl, into which the dry ingredients are poured, a recess is made, five yolks, coffee, vanilla, vegetable oil are poured there. All mix with a whisk until smooth.
4. Chocolate (grated) is added and mixed again.
5. Eight proteins are poured into a separate container (previously wiped dry) and beat until stable peaks.
6. Whipped proteins are gradually introduced into the chocolate mass, stirring the mixture with a spatula. In this case, movements should be made from the bottom up, otherwise the mass may go astray.
7. Next, the detachable form is covered with baking paper and the finished mass is poured into it. The form is sent to the oven, heated to 180 ° C, and baked for 60-70 minutes. To ensure uniform baking of the biscuit, its top should be covered with foil.
8. The finished cake is removed from the mold, freed from paper and dried on a wooden surface or grate. If left in shape, the biscuit will lose its porosity and become too wet.

Recommendations

This treat turns out to be unusually airy, not dry and extremely tasty. The aroma of chocolate, vanilla and coffee makes the sweet tooth an irresistible desire to try delicate chiffon biscuit immediately. Cinnamon lovers can add this ingredient to the chocolate and coffee mass before the proteins are added to it. As a cream for the layer of cakes, it is better to use yogurt with whipped cream without additives. To ensure the preservation of the chocolate flavor, it is recommended that you use not milk, but dark (bitter) chocolate in this recipe.

Cake "Absolute Chocolate"

This sweet tooth dessert is called "totally chocolate." And for good reason, because in it more than one third of the entire mass is dark chocolate (as much as 0.5 kg). Connoisseurs call this cake unprecedentedly delicious, which is one of those delicacies that finish eating not when saturation comes, but when everything is eaten completely, even if it is several times higher than the body's capabilities. Particularly subtle connoisseurs assure that, having tasted this dessert, you can feel what paradise tastes like.

Cooking

Making a dessert consists of several steps:

1. At first, it is recommended to melt the dark, without any additives, chocolate (300 grams). The easiest way to break it into pieces, put in a pastry bag and immerse in boiling water. So the chocolate will not boil, but will melt very quickly.
2. Then 175 g of butter (soft, room temperature) and 100 g of brown sugar (white can be used) are combined in a bowl. Beat at maximum speed for about three minutes.
3. Five yolks are introduced one at a time. Proteins lay in a separate bowl. When the mass reaches uniformity, sift 80 g of flour into it. Add 80 ml of alcohol (weak - cognac, whiskey, liquor, diluted with water). You can also add brewed coffee or strong tea.
4. Add half the chocolate (melted) to the mass and beat well with a mixer. Then pour the second part.
5. Then it is necessary to thoroughly rinse the whisks, the mixer, dry them with a napkin, beat the proteins until soft peaks and introduce them into the dough for three to four approaches with constant stirring. It should turn out quite a magnificent mass.
6. Next, the sides of the mold (18-20 cm in diameter, preferably detachable) are lubricated with a thin layer of oil and sprinkled with flour. Parchment is laid on the bottom. Gently pour the dough into it, knocking the form several times on the table in order to release excess air.
7. Bake a cake in the oven, preheated to 160 degrees, for about an hour. Do not be alarmed if a dome forms during baking. It can be cut. The finished product is left to cool in shape (not in the oven, but on the grill).
8. Meanwhile, ganache is made. To do this, heat 250 ml of heavy cream (35%) in a saucepan, bring to a boil, and then remove from heat. Break 250 g of chocolate (dark) and put into cream. After a few minutes, the mass is mixed until homogeneous. After that, the ganache is poured into a container, covered with a film, cooled and sent to the refrigerator for an hour.
9. Then a thick mass of ganache is carefully applied to the cake, using a plastic spatula.

The finished product is immediately sent to the refrigerator for 3-5 hours. After this time, the ganache will harden completely, the biscuit will become even more moist and uniform in structure.