Chocolate biscuit in a slow cooker - simple, fluffy and moist

A lot of cakes are prepared on the basis of a biscuit. It is enough to add cream to biscuit cakes, come up with a decoration and dessert can already be served at the table. I love chocolate very much, because chocolate biscuits have become my favorite. Today I baked a simple and delicious chocolate biscuit in a slow cooker. This will be the so-called chiffon butter biscuit. The finished baked cake is tasty, lush and moist (such that it does not need additional impregnation). I am happy to share my favorite recipe with photos that step by step illustrate the baking process.

So we need:

- chicken egg - 3 pieces;
- sugar - 4-5 tbsp.
spoons; - cocoa powder - 2 tbsp.
spoons; - premium wheat flour - 4-5 tbsp.
spoons; - butter - for lubricating the multibowl;
- vanilla essence - 2 drops;
- sea salt - at the tip of a teaspoon.

How to cook chocolate biscuit in a slow cooker

The first thing to do when starting the biscuit dough is to separate the egg whites from the yolks. Squirrels send in a convenient deep container.

Using a mixer, beat the whites into a stable foamy mass. Add granulated sugar. You should not rush, it is better to add one teaspoon at a time while the mixer is running. Add sea salt along with sugar. It needs very little, but it will give its flavor note.

When the white cloud becomes elastic and the mixer becomes difficult to work, add a couple of drops of vanilla essence.

Stir the yolks until smooth and add at the end, continuing to work with a mixer or gently spread them with a spatula.

Sift wheat flour of the highest grade a couple of times. Add flour and cocoa powder to the dough.

Mix with a spatula. The amount of flour must be adjusted in the process so that the dough is not too thick. The consistency of the biscuit dough is clearly visible in the next photo.

Turn the multicooker on the "Heating" mode. Lubricate the multibowl with soft oil. Put the dough into a multi-bowl. Bake, turning on the “Baking” mode for 35-40 minutes.

Remove the finished chocolate biscuit from the multicooker and cool at room temperature.

You can make a lot of cakes from such a biscuit cake or just cut it for tea / coffee.

I made a chocolate biscuit for the bird's milk cake . Therefore, the ingredients used a little. If the cake is smeared with cream or you need a high biscuit, then you need to double the number of ingredients or bake two cakes.

This video recipe from the culinary channel "Zhenya in the Kitchen" will help you bake a fluffy chocolate chiffon biscuit in a slow cooker if you want to make the dough not in butter, but in vegetable oil.

Cook with love for your family and delicious pastries for you!