Fluffy Chocolate Biscuit

The secrets of making a delicious, fluffy, and tall biscuit. I bring to your attention two options for the biscuit dough so that you can see which recipe for a biscuit is better.

Ingredients

Directions

Eggs should be at room temperature. Separate the whites from the yolks and beat with salt until a thick foam, gradually increasing the speed.
Beat the yolks separately so that they brighten and increase in volume.
Add 3 tablespoon to the container with proteins. tablespoons of sugar and send the same amount to the yolks. Beat for 3-4 minutes.
Combine yolks with proteins and mix at minimum speed.
Flavor with vanilla and add sifted flour.
Sift cocoa powder there.
Mix with a silicone spatula with light movements from top to bottom, in one direction. At this stage, the biscuit dough is ready and can be sent to the mold and oven, but I recommend adding 1 more tablespoon. a spoonful of butter.
Put a spoonful of biscuit dough into a separate bowl and mix with melted, but not hot, butter. We send to the general mass.
We cover the bottom of the split form with parchment paper or grease with oil (under no circumstances grease the sides, otherwise the biscuit will not rise). Pour the biscuit dough into the mold. We send the chocolate sponge cake to the oven, preheated to 180 degrees, for 20-25 minutes. We check the readiness with a toothpick.
The first version of the chocolate biscuit is ready.
Remove the biscuit cake from the mold, turn it over on the wire rack and let it cool.
The second version of the chocolate biscuit with the addition of baking powder. We prepare the same dough and at the end, sift the baking powder together with the flour. Bake in the same way as the first biscuit. Height of chocolate sponge cake with baking powder 3.8 cm.
Sponge cake without baking powder 1 cm lower.
When the chocolate biscuits are completely cool, cut them with a knife or thread.
Having smeared the cakes with any cream, you will get a very tasty and beautiful cake.

Enjoy your meal!

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