Chocolate Biscuit

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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 - 5.3 oz
Wheat Flour - 2.8 oz
Cocoa Powder - 1.6 oz
Corn Starch - 1.1 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 338°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.