biscuit chocolate cake If you read these lines, then you lovechocolate! A chocolate cake will not leave indifferent any such amateur. Or are you not a fan, but almost a professional? Then the biscuit chocolate cake is what you need. Bake such a cake about or without reason will not be difficult for you, and after enjoying it, you will experience the real pleasure of the shockoman. It remains only to select the recipe and proceed to the action. Let's start?

Cake "Fairy tales of the Viennese forest"

The recipe, as you know, is Austrian. And this cake is prepared on an oil biscuit and turns out exquisite and unusually tasty. Ingredients:

  • 6 eggs
  • A glass of flour
  • A glass of sugar
  • One and a half tiles of dark chocolate
  • Tablespoon with a slide of powdered sugar
  • 150 g of margarine
  • 2 tablespoons cream
  • 3 tablespoons apricot jam

For glaze:

  • 2 tablespoons melted butter
  • Chocolate bar
  • 5 tablespoons of powdered sugar
  • 4 tablespoons of boiling water

Preparation: We dilute the chocolate in a water bath. Sugar is ground with a softened margarine and, adding one yolk and continuing to rub, we want the sugar to completely dissolve. Pour liquid chocolate into this mixture, add sugar powder and cream. Now we sift the flour and gradually add it to the mixture, kneading the dough. Whisk the whisk in a separate bowl in a thick, strong foam and put one tablespoon in the dough, gently stirring it. Turn on the oven and cook a baking dish, oiling it with butter or margarine and sprinkling with flour. The dough is poured into a mold and sent to the oven, where we leave to bake on moderate heat for an hour. Ready to take the biscuit out of the oven and cool it directly in the form, and then shift it to a dish, cover the entire cake with apricot jam and put it in the refrigerator. While the cake cools, prepare the icing. Break the pieces of chocolate into pieces and put them in a saucepan. Add the boiling water and heat it over low heat until the chocolate dissolves completely. After that, the sauté pan is removed from the fire, we put chocolate powder in chocolate, butter and rub it into a homogeneous mass. We cover the whole cake with a warm glaze and again put it in the refrigerator so that the glaze is frozen. chocolate biscuit cake

Cake "Tiramisu"

We will make this cake from ready-made sponge cakes and ice cream. A very unusual recipe for our cuisine, is not it? Ingredients:

  • 4 biscuit cakes
  • One third of a glass of black coffee
  • 500 g of coffee ice cream
  • 250 g chocolate ice cream
  • Chocolate bar.

Preparation: If you do not have the opportunity to buy coffee or chocolate ice cream, then you can make it yourself. To do this, you just need to add instant coffee (dry) or cocoa powder to the white creamer. So, we think that you already have ice cream, and start preparing the cake. We cook real coffee from grinded coffee beans and cool it. We take the form with detachable sides or we cover the usual shape with food film. We put the first cake on the bottom and spill it with cooled coffee. Half of the coffee ice cream is laid out on the cake, level it on the entire surface and cover with a second biscuit cake. We also impregnate coffee and spread chocolate ice cream. We put the third cake on top, soak and smear the remaining coffee ice cream. Cover with the last biscuit, tighten the food film and put it in the refrigerator or in the freezer for about six hours. We put the finished cake on a dish and sprinkle with chocolate, rubbed into shavings.

Cake "Chocolate with boiling water"

Very easy to prepare a biscuit cake and unexpectedly tasty. And most importantly, it turns out well, very chocolate! Ingredients:

  • 2 cups of flour
  • 2 eggs
  • A glass of sugar
  • A glass of milk;
  • Half a glass of vegetable oil
  • A bag of baking powder
  • One and a half teaspoons of soda
  • 6 tablespoons of cocoa powder
  • A packet of vanilla sugar
  • A glass of steep boiling water.

Preparation: Eggs are poured into a bowl, add sugar to them and beat with a mixer. Pour into the mixture vegetable oil and again whisk thoroughly. Sift flour, mix it with cocoa, soda, baking powder and vanilla sugar and pour into a bowl. Stir, pour the milk and stir again. Turn on the oven and heat it to 180 degrees. We lubricate the baking dish with oil. Now boil the water and pour a glass of steep boiling water into the dough. Stir, we first pour the dough into a mold and put it in the oven. We bake the sponge cake for forty-five minutes, before sampling for a dry toothpick. We cut the prepared biscuit into two or three cakes and collect the cake, sandwiching the cakes with any cream. As an option - a chocolate cream from condensed milk. For him, a packet of butter and whisk with a jar of condensed milk and add two or three tablespoons of cocoa powder. cake biscuit chocolate

Cake "Samurai"

Very delicious sponge cake with prunes and soufflé, which is prepared on the basis of a classic biscuit with the addition of bitter chocolate. Ingredients:

  • Two tiles of bitter chocolate
  • 4 eggs
  • A glass of flour
  • A glass of sugar

For a souffle:

  • 4 tiles of bitter chocolate
  • 2 cup whipping cream
  • 150 g prunes
  • 2 sachets of gelatin

Preparation: Soak the prunes. For the test, we dissolve the chocolate bar on a water bath. Separate the egg yolks from the proteins. We remove the proteins in the fridge, and whisk the whites with sugar until white. Chocolate poured into the beaten yolks and mix, and then, gradually adding to them sifted flour, knead the dough. We beat the chilled proteins into a thick, strong foam and add them in small doses to the dough, mixing them very gently. Turn on the oven, grease with oil and sprinkle with flour the baking dish and pour the dough into it. Bake biscuit chocolate cake over low heat for about half an hour. While the biscuit is being cooked, make a souffle. Prunes cut into small pieces. Chocolate is dissolved in a water bath and mix it with whipped cream, sugar and prunes. Gelatin is prepared according to the instructions on the package and we introduce it into the chocolate mass. Ready to cool the cake, do not remove from the mold, and pour soufflé. We remove the cake in the refrigerator for two hours. After that, take out the cake from the mold, shift it onto a dish and decorate it with figured chocolate and prunes. Cook with pleasure, and a pleasant appetite for you! We advise you to read: