Chocolate Biscuit

This chocolate sponge cake is quick, easy, and without dividing the eggs into whites and yolks! The biscuit according to this recipe turns out to be lush, soft, and very high.

Ingredients

For a mold with a diameter of 24-26 cm:

Eggs – 6 pcs.
Sugar – 180 g
Flour – 150 g
Cocoa powder – 30 g
Baking powder – 2 teaspoon

For a mold with a diameter of 20-22 cm:

Eggs – 4 pcs.
Sugar – 120 g
Flour – 100 g
Cocoa powder – 20 g
Baking powder – 1 teaspoon
Vegetable oil – for greasing parchment

Directions

Before preparing the chocolate biscuit, we prepare all the necessary ingredients. Eggs should be at room temperature.
We turn on the oven to heat up to 180 degrees.
We break the eggs into a deep container in which we will knead the dough. Begin to beat with a mixer.
Without stopping whisking, pour all the sugar into the eggs.
Beat eggs with sugar until a fluffy whitened mass with small air bubbles on the surface is obtained. Since the power of the mixers is different for everyone, it is impossible to say with accuracy the time of beating eggs. I beat roughly for 10 minutes.
Next, in a separate container, mix the dry ingredients: sifted flour, baking powder, and cocoa powder. Mix everything well.
Now carefully add the flour mixture to the egg mass. I do this in small portions, sifting each well through a sieve. Gently mix the dough with a spatula from the bottom to the top.
This stage is very important, dry ingredients must be introduced into the dough so that the mass does not settle and remains airy.
Cover the bottom of a detachable baking dish with parchment. Lubricate the parchment with vegetable oil.
Pour the dough into the prepared mold. Very carefully align the dough in the mold with a spatula. We turn the form several times and knock a little on the table so that the dough is evenly distributed in the form.
And now we bake a chocolate sponge cake in an oven heated to 180 degrees for 30 minutes. Do not open the oven during baking!
We check the readiness of the biscuit with a wooden skewer. If the biscuit is ready, turn off the oven and open the door. We leave the form in the oven for 10 minutes to cool the biscuit – this technique will prevent the biscuit from settling.
We take out the cooled biscuit from the mold.
When the biscuit has cooled completely, it can be cut into 2, 3, or 4 cakes. Ideally, this is best done the next day.

Enjoy your meal!

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