Chocolate Biscuit (in a Multicooker)

by Editorial Staff

The process of making a biscuit in a multicooker and an oven is significantly different, and the taste of the finished baked goods has some differences. Therefore, I offer you a biscuit dough recipe that is ideal for baking in a slow cooker.

Summary

Cook Time	50-60 mins
Course	Dessert

Ingredients

Instructions

Sift flour, cocoa powder, vanillin, and baking powder through a sieve. We mix everything.
We break the eggs and separate the yolks from the whites.
We begin to beat the whites, gradually adding sugar, until lush and stable peaks. (Whipping time depends on the power of the mixer.)
Then add the yolks one by one and beat with a mixer.
Without stopping the whipping process, gradually add softened butter.
Gradually add dry ingredients, stirring from bottom to top in one direction.
Lubricate the multicooker bowl with odorless oil. Pour the dough for the chocolate biscuit there and level. We set the “Baking” mode, while the cooking time and temperature are automatically regulated.
Usually, the biscuit is ready in 50-60 minutes. We take out the chocolate biscuit from the multicooker using a steaming container.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.