Классический Шоколадный Бисквит

Serves 1
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Directions

  1. 1In a bowl for whipping, combine sugar, eggs, and a pinch of salt for flavor balance.
  2. 2In a bowl for whipping, combine sugar, eggs, and a pinch of salt for flavor balance.
  3. 3In a bowl for whipping, combine sugar, eggs, and a pinch of salt for flavor balance.
  4. 4Beat the eggs with a mixer until light and fluffy.
  5. 5Beat the eggs with a mixer until light and fluffy.
  6. 6Beat the eggs with a mixer until light and fluffy.
  7. 7In a separate bowl, combine flour, starch, and cocoa powder, then mix until smooth.
  8. 8In a separate bowl, combine flour, starch, and cocoa powder, then mix until smooth.
  9. 9In a separate bowl, combine flour, starch, and cocoa powder, then mix until smooth.
  10. 10Sift the dry ingredients in two additions to the beaten eggs.
  11. 11Sift the dry ingredients in two additions to the beaten eggs.
  12. 12Sift the dry ingredients in two additions to the beaten eggs.
  13. 13Gently fold with movements from the bottom up.
  14. 14Gently fold with movements from the bottom up.
  15. 15Gently fold with movements from the bottom up.
  16. 16Carefully transfer the batter to the prepared mold.
  17. 17Carefully transfer the batter to the prepared mold.
  18. 18Carefully transfer the batter to the prepared mold.
  19. 19Bake at 170 degrees until dry with a wooden stick.
  20. 20Bake at 170 degrees until dry with a wooden stick.
  21. 21Bake at 170 degrees until dry with a wooden stick.
  22. 22Leave the sponge cake in the mold for 5 minutes to cool slightly.
  23. 23Leave the sponge cake in the mold for 5 minutes to cool slightly.
  24. 24Leave the sponge cake in the mold for 5 minutes to cool slightly.
  25. 25Carefully remove the foil from the mold.
  26. 26Carefully remove the foil from the mold.
  27. 27Carefully remove the foil from the mold.
  28. 28Remove the sponge cake from the mold with a long, thin knife.
  29. 29Remove the sponge cake from the mold with a long, thin knife.
  30. 30Remove the sponge cake from the mold with a long, thin knife.
  31. 31Let it cool slightly on a wire rack.
  32. 32Let it cool slightly on a wire rack.
  33. 33Let it cool slightly on a wire rack.
  34. 34Wrap in cling film, preferably still slightly warm, and refrigerate for at least 1-2 hours.
  35. 35Wrap in cling film, preferably still slightly warm, and refrigerate for at least 1-2 hours.
  36. 36Wrap in cling film, preferably still slightly warm, and refrigerate for at least 1-2 hours.
  37. 37Cut the cake into layers.
  38. 38Cut the cake into layers.
  39. 39Cut the cake into layers.

Ingredients

  • 4 яйца 1с
  • 4 яйца 1с
  • 4 яйца 1с
  • 120 гр сахара
  • 120 гр сахара
  • 120 гр сахара
  • щепотка соли
  • щепотка соли
  • щепотка соли
  • 65 гр муки
  • 65 гр муки
  • 65 гр муки
  • 35 гр какао
  • 35 гр какао
  • 35 гр какао
  • 25 гр кукурузного крахмала
  • 25 гр кукурузного крахмала
  • 25 гр кукурузного крахмала

Equipment

ручной миксерbowlвенчикситечколопаткакольцо диаметромфольганебольшой противеньдуховкадеревянная палочкапищевая пленкахлебный нож

Tips

  • The recipe is for an 18 cm form; you can find the proportions for other forms in the description box.
  • Яйца тёплые взбиваются чуть быстрее чем холодные
  • Не передерживайте бисквит в духовке тоже не нужно иначе он высохнет
  • Готовый бисквит можно хранить в пленке в холодильнике до трех дней