Custard chocolate biscuit with boiling water and sour cream

Biscuit is always the main and foundation of the cake. The final result and the taste of the finished dessert largely depend on its quality of preparation. My custard chocolate biscuit with boiling water and sour cream, which I want to present to you today, turned out to be tender, fragrant and juicy. I note that after baking in the oven, it turns out to be quite moist and does not need additional impregnation. A step-by-step recipe with a photo will help you easily and simply bake a delicious, rather lush and very chocolate biscuit with cocoa brewed in boiling water.

We need for baking:

• 350 grams of 72-82% butter;
• 135 grams of boiling water;
• 85 grams of cocoa powder;
• 250 grams of sugar + 1 teaspoon of vanilla extract;
• 4 eggs of D-1 caliber;
• 2 grams of fine salt;
• 5 grams of soda;
• 350 grams of wheat flour (highest grade);
• 200 grams of 26% sour cream.

How to cook a chocolate biscuit with boiling water and sour cream

We start cooking by pouring the cocoa powder with freshly boiled water and mix. As you mix, the cocoa mass will begin to thicken, but it should not turn into a hard lump. If your mass is very thick, then you need to add a little more boiling water to achieve the consistency of very thick sour cream. The desired consistency is in front of you in the photo. Leave the cocoa brewed with boiling water to cool.

Next, beat soft butter (room temperature) along with sugar and vanilla extract until fluffy. Then, stir in the cooled cocoa mass and beat again. Enter with a difference of a minute, one at a time, all the eggs. Now it's time for sour cream. As soon as the dough for the biscuit with sour cream is beaten, sift all the dry ingredients immediately into the dough and mix it. Ready-to-bake chocolate biscuit dough in front of you in the photo.

We close the forms with parchment along the bottom and along the sides. We distribute the dough into forms in equal parts. You can bake the whole dough with one cake and then cut it into 4 parts. But I'm comfortable the way I do it.

We remove the forms into the oven, in which the temperature has already been set to 180 ° C and bake the cakes for about thirty to thirty-five minutes. Be sure to pierce the cakes with a wooden skewer to make sure they are done. The skewer must remain dry. Only after that we remove the cakes from the oven and from the mold.

We stand the custard biscuits until completely cooled, and then wrap both cakes in a film and place in the cold for 8 hours.

Now, our very tasty wet chocolate biscuit with cocoa brewed in boiling water is completely ready for further work with it.

We cut each cake into two parts and you can collect delicious chocolate cake .