Шоколадний бісквіт
Directions
- 1Combine eggs, sugar and vanilla sugar in a bowl. Beat with a mixer until light and fluffy.
- 2Combine eggs, sugar and vanilla sugar in a bowl. Beat with a mixer until light and fluffy.
- 3Combine eggs, sugar and vanilla sugar in a bowl. Beat with a mixer until light and fluffy.
- 4In a separate bowl, mix flour, cocoa and baking powder.
- 5In a separate bowl, mix flour, cocoa and baking powder.
- 6In a separate bowl, mix flour, cocoa and baking powder.
- 7Combine milk and butter.
- 8Combine milk and butter.
- 9Combine milk and butter.
- 10Add dry ingredients and milk with butter alternately. Whisk.
- 11Add dry ingredients and milk with butter alternately. Whisk.
- 12Add dry ingredients and milk with butter alternately. Whisk.
- 13Pour into a mold lined with parchment paper and bake at 160° until done.
- 14Pour into a mold lined with parchment paper and bake at 160° until done.
- 15Pour into a mold lined with parchment paper and bake at 160° until done.
Ingredients
- 6 шт яйця
- 6 шт яйця
- 6 шт яйця
- 220 г цукор
- 220 г цукор
- 220 г цукор
- 1 п 16г ванільний цукор
- 1 п 16г ванільний цукор
- 1 п 16г ванільний цукор
- 100 г молоко
- 100 г молоко
- 100 г молоко
- 80 г олія
- 80 г олія
- 80 г олія
- 200 г борошно
- 200 г борошно
- 200 г борошно
- 15 г розпушувач
- 15 г розпушувач
- 15 г розпушувач
- 35 г какао
- 35 г какао
- 35 г какао
Equipment
мискаміксерформапергамент
Tips
- Bake at 160° until done.
- Cooking time is 1 hour 30 minutes.
- Check readiness with a wooden stick. Make a puncture in the middle.
- Do not open the oven for the first 40 minutes.
- Cool the finished sponge cake completely. Wrap in cling film and put in the refrigerator overnight (or at least for a few hours).