Chocolate Biscuit
Baking and Desserts | French cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
The biscuit is best eaten on the day it is baked, but it can also be tightly wrapped in plastic wrap and stored in the refrigerator for up to three days. For longer storage, wrap it tightly in plastic, place it in a well-sealed container, and freeze for up to three weeks. Before using, take the biscuit out of the container and place it in the refrigerator (still wrapped) to thaw for at least three hours or overnight, so it becomes soft again.
Ingredients
- Wheat Flour - 7.8 oz
- Sugar - 10.6 oz
- Cocoa Powder - 1.6 oz
- Baking Powder - 0.1 oz
- Activated Baking Soda - 0.1 oz
- Salt - 0 oz
- Farm fresh eggs - 2 pieces
- Vegetable Oil - 6 fl oz
- Milk - 7 fl oz
Step by Step guide
Step 1
Preheat the oven to 347°F and prepare the baking pan.
Step 2
Grease the bottom and sides of the pan with butter.
Step 3
Sprinkle a little flour inside and shake to evenly coat the surface, then shake out the excess.
Step 4
Mix the dry ingredients: in a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir well.
Step 5
Mix the wet ingredients: in a medium bowl, whisk together the eggs, vegetable oil, and milk.
Step 6
Make the batter: in three additions, fold the wet ingredient mixture into the dry mixture, mixing well with a spatula before each addition. The result should be a velvety chocolate batter. (If there are lumps, break them up with a whisk and mix the batter again.)
Step 7
Bake the biscuit, filling the prepared pan halfway with the batter.
Step 8
Smooth the surface with a spatula.
Step 9
Bake until the batter is set in the center of the pan, for 45 to 50 minutes. Due to the dark color of the chocolate batter, it's difficult to determine doneness visually, and different ovens have different temperatures, so do not rely solely on the timer.
Step 10
There are three ways to check if the biscuit is done. Shake the pan: the biscuit should jiggle slightly in the center, but not too much. If it shakes noticeably, the batter is not cooked through. Touch it: gently press the top of the biscuit — a done batter should spring back slightly. Poke it: insert a wooden skewer or a knife with a narrow blade into the center of the biscuit. If they come out clean, the biscuit is ready.
Step 11
Cool and remove from the pan: let the biscuit cool in the pan for 15 minutes; while it is still warm, place a large inverted plate on top, then flip the pan with the plate — the biscuit should easily release from the pan and land on the plate.
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