Air chocolate biscuit with cocoa and instant coffee

I offer you another wonderful recipe for a delicious chocolate biscuit in your piggy bank. To be honest, this is my favorite. 🙂 It always turns out for me and has never let me down. Depending on the size of the mold in which it is baked, it can be used as a base for delicious rolls or cut into cake layers. In my recipe with step-by-step photos, I will tell you in detail all the subtleties so that the chocolate biscuit with cocoa and instant coffee turns out to be perfect (high and airy) even for novice hostesses.

Ingredients:

• large chicken eggs - 4 pcs.;
• sugar - 120 gr;
• wheat flour - 100 gr;
• cocoa - 20 gr;
• instant coffee - 1 tablespoon;
• boiling water - 2 tablespoons;
• refined vegetable oil - 3 tablespoons;
• baking powder - ⅔ tsp

How to bake a chocolate biscuit at home

First of all, prepare and measure all the ingredients. It is desirable to sift the flour together with cocoa and baking powder.

Pour all the sugar to the eggs at once. I really love this biscuit because there is no need for additional manipulations.

We accept to beat with a mixer at medium speed. Be sure to beat for more than 5 minutes. The egg mass should become thick, light and lush. As soon as it stops increasing in volume when whipping, we proceed to the next step.

Dissolve coffee in boiling water. You should get a very strong solution.

Without stopping beating, pour the coffee solution in a thin stream under the beaters. Whisk until completely smooth. The mass will become airy and more liquid.

Now, add vegetable oil. Be sure to take odorless, otherwise the finished biscuit will smell like butter. The egg mixture thickens again when beaten with butter - this is a sign that everything is going according to plan.

Turn off the mixer, we no longer need it. Now only manual labor. 🙂 Sift about a third of the flour mixture on top of the beaten eggs.

Mix as gently as possible with a spatula, scooping movements from the edges to the center and from the bottom of the bowl to the top.

In two more doses, we introduce the remaining dry mixture. We achieve complete uniformity, but remember that excessive mixing is harmful to the dough.

Pour the dough into a mold (preferably detachable), the bottom of which is pre-lined with parchment for baking, do not grease the walls.

The diameter of the chosen form depends on the desired height of the finished product: the higher the biscuit is needed, the smaller the form. The optimal form size is 22-24 cm.

We bake a biscuit in an oven preheated to 180 ° C for about half an hour. Readiness can be checked with a toothpick - it comes out dry from the baked dough. To prevent the biscuit from sagging, I recommend turning the mold upside down and leaving it on the wire rack in the switched off oven with the door open.

To remove our handsome man from the mold, we draw a knife along its sides and open the ring.

This is what the biscuit cut looks like. It turns out porous and airy.

The chocolate biscuit with cocoa and instant coffee offered in the recipe is ideally combined with any kind of cream and fillings. If you plan to use butter or butter custard, it's best to soak the biscuit a little.

This time, having soaked the cakes with a delicate creamy chocolate-archis cream , I will prepare a delicious and very chocolate cake . Delicious sweet masterpieces to you. 🙂