Классический Шоколадный Бисквит
Serves 1
Directions
- 1In a bowl for whipping, combine sugar, eggs, and a pinch of salt for flavor balance.
- 2Beat the eggs with a mixer until light and fluffy.
- 3In a separate bowl, combine flour, starch, and cocoa powder, then mix until smooth.
- 4Sift the dry ingredients in two additions to the beaten eggs.
- 5Gently fold with movements from the bottom up.
- 6Carefully transfer the batter to the prepared mold.
- 7Bake at 170 degrees until dry with a wooden stick.
- 8Leave the sponge cake in the mold for 5 minutes to cool slightly.
- 9Carefully remove the foil from the mold.
- 10Remove the sponge cake from the mold with a long, thin knife.
- 11Let it cool slightly on a wire rack.
- 12Wrap in cling film, preferably still slightly warm, and refrigerate for at least 1-2 hours.
- 13Cut the cake into layers.
Ingredients
- 4 яйца 1с
- 120 гр сахара
- щепотка соли
- 65 гр муки
- 35 гр какао
- 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
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