Chocolate biscuit with vegetable oil. Chiffon biscuit - step by step recipe with photo. How to make chocolate or vanilla chiffon sponge cake. Secrets of making chiffon biscuit

18.02.2022

Step 1: prepare the yolks.

Let's start with the yolks. Pour them into a deep dish and add there 180 grams Sahara. Beat everything with a mixer until a homogeneous mass is formed. It is very important that all the sugar dissolves, otherwise it will squeak unpleasantly on the teeth. When the yolks are brought to the desired consistency, pour vegetable oil into them. This should be done in small portions, each time carefully stirring the mass back to splendor with a mixer.

Step 2: prepare proteins.

Pour the whites into a clean and fat-free plate. Make sure that not a drop of yolks or fat gets into them, including the cleanliness of the beaters. Add salt and beat with a mixer, starting at the lowest speed and increasing it as the volume of whipped mass increases. As soon as the proteins turn into a fairly thick foam, add sugar to them and continue to work with the mixer. It is necessary to beat the mass until hard peaks are obtained, and all the sugar must be dissolved.

Step 3: prepare the dough.

Heat the indicated amount of water in a saucepan. In a clean bowl, stir together cocoa powder and instant coffee. Pour in the same warm water and stir until the dry ingredients are completely dissolved.
In another bowl, mix the remaining bulk ingredients, that is, wheat flour, soda and baking powder for the dough. First, all these components must be sifted through a fine sieve.
Mix the dissolved cocoa and coffee with beaten egg yolks and pour a mixture of flour and other dry ingredients into them. Do everything gradually, carefully and gently stirring. In the resulting homogeneous dough, enter the foam from the proteins, mixing it with a tablespoon in the direction from top to bottom and from the edge to the center. Important: before adding the proteins, make sure that the dough is really homogeneous and there are no flour lumps in it.

Step 4: Bake the chiffon biscuit.

Preheat oven to 160 degrees Celsius. Pour the finished dough into a mold and place in an already preheated oven to bake on 50 minutes. Important: in no case do not open the door, especially in the first half hour of cooking, because the chiffon biscuit can simply fall off.
Check the readiness of the biscuit cake with a toothpick or wooden skewer. Just make a small puncture with it, if the device comes out dry and without pieces of dough, then everything is ready, you can get the mold out of the oven.

Cool the chiffon biscuit upside down. To do this, turn the form over and set it on weight, supporting it with cups or glasses of the same height.

Carefully pry the cooled biscuit around the edges with a spatula and, carefully turning the form over, shake it out onto a flat dish.

Step 5: Serve the chocolate chiffon biscuit.

Chocolate chiffon sponge cake can be served directly, cut into portions and decorated with whipped cream, caramel syrup or powdered sugar. And you can form a cake out of it by cutting the whole cake into several thinner parts. Here everything is in your imagination and desire.
Bon appetit!

If you are going to form a cake from a chiffon biscuit, then it is better to do this no more than a couple of hours before it is served, since these cakes do not tolerate heaviness and simply settle, losing their splendor.

If you are impatient, then it is better to grind granulated sugar into powder, then it will dissolve faster.

Choose only high-quality, proven products for cooking, especially in this case, this applies to cocoa powder and coffee.

To start, send cocoa powder and vegetable oil to a saucepan, add water and 100 g of sugar. We take only refined, odorless oil, otherwise our pastries will be bitter and smell like halva at best.

Stir thoroughly with a whisk over low heat. After the chocolate mass has boiled, immediately remove the saucepan from the stove.

While the chocolate mass is cooling, beat 4 large (5 medium) eggs into a clean container.

Whisk the eggs with the remaining sugar and vanilla sugar. The result is an airy egg foam. You don’t need to reach stable peaks - this is not a classic biscuit dough, but chiffon on a baking powder.

Sift wheat flour, soda, baking powder and a pinch of salt into a deep bowl.

Gently add the chocolate mass to the egg and with a spatula (whisk) knead until smooth. Only not vigorously, but slowly, from the bottom up.

Now quickly pour the liquid part into the bowl with the flour mixture, and mix with a spatula. Do not stretch this process, otherwise the baking soda and baking powder will begin to act, and this is necessary for this baking, not kneading.

It turned out a thin dough, as in the photo, which is now poured into a detachable form. First, line the bottom of the form with parchment, do not lubricate the walls with anything.

Everything is cooked in a preheated oven (180 degrees) for about 40-50 minutes.

To make sure that the cake is well baked, it is enough to pierce it with a wooden skewer. The baked stick should come out clean and without dough. Leave the finished product directly in the form on the wire rack to cool.

Cooled down, it is easily removed.

I recommend cutting it no earlier than 3 hours later.

This cake recipe can be taken as a basis for even the most complex flavor combinations and confectionery.

First of all, sift the flour through a sieve to fill it with oxygen. After that, measure the required amount of flour, mix it with a pinch of salt and two teaspoons of baking powder. Add 150 g of sugar.

Take cocoa powder and combine it with flour and sugar. Mix the ingredients thoroughly.

Shake the yolks in a separate container, add cold water and vegetable oil. Use an unscented oil to make the biscuit.

Gradually, in small portions, add the liquid ingredients to the dry chocolate mixture. Thoroughly beat the mass until smooth.

Beat the whites with a mixer first until light bubbles. And then, adding the remaining sugar, into a strong, stable foam, place the protein mass in the dough and mix with a wooden spoon with gentle “imposing” movements.

There is no need to grease the chiffon biscuit baking dish with oil. It is enough to line its bottom with parchment paper, pour out the dough and place in an oven preheated to 180 degrees. Bake the biscuit for 35-40 minutes. Check readiness with a wooden skewer or toothpick. It is very important not to overexpose the cake in the oven, otherwise it will settle.

The chiffon biscuit itself is moist and melts in your mouth, so it is not necessary to smear it with cream. You can simply pour chocolate icing and decorate with nuts. Thanks to the special method of preparation and the products that make up the chocolate chiffon biscuit, it can be stored for a long time without becoming stale.

Moist chocolate biscuit - delicious to obscene. Confectionery cakes do not need additional impregnation. Syrup impregnation is needed only if the culinary author himself wishes it. What is required for baking, and what nuances should be remembered?

Classic chocolate biscuit

The classic chocolate biscuit has a delicate, moist and not at all greasy texture. Cakes can be smeared with chocolate cream, covered with icing, and then a “full-fledged” and incredibly tasty cake will come out of this baking.

For baking, prepare the following ingredients:

150 gr. wheat flour;
a glass of sugar;
vanilla and salt to taste;
a teaspoon of baking powder;
3 tablespoons of cocoa;
egg;
200 ml of milk;
a couple of tablespoons of melted butter;
dark chocolate bar;
150 ml of heavy cream;
fruits and powdered sugar to taste.

The dough cooks very quickly. Before cooking, turn on the oven to warm it up. Sift flour and cocoa through a fine sieve. Mix the ingredients together, adding a teaspoon of baking powder, as well as salt and vanilla to taste. Add milk, butter, sugar and eggs to the dry ingredients. Blend well with a blender.

We grease the mold with butter, and pour the chocolate dough. Bake for 25 minutes at 180 degrees Celsius. While the cakes are being prepared, let's start cooking.

A bar of dark chocolate, break into small pieces and put in a water bath. When the chocolate melts and the mass becomes homogeneous, pour the cream.

Take the ganache off the fire. Take the cake out of the oven and let it cool down. We cover the cake with ganache, and decorate the biscuit with fresh fruit. We put the confectionery product in the refrigerator for a couple of hours, and then enjoy the exquisite taste. Bon appetit!

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Easy and delicious cocoa recipe

As a result of cooking, you will get a wet biscuit that will have a good height. Often, such biscuits are used to create a multi-layered cake. To prepare a wet biscuit, prepare the following ingredients:

50 gr. milk fat;
50 gr. fatty milk;
50 grams of cocoa;
3 pieces of chicken eggs;
100 gr. Sahara;
100 gr. flour;
vanilla extract to taste.

Melt butterfat on. Beat eggs with sugar until a stable foam forms. We also introduce flour here, and continue to beat at high speed. In a white mass, we introduce cocoa powder and vanilla extract sifted through a sieve.

Remove the melted butter from the water bath. Pour the milk into a saucepan and bring to a boil. Hot milk, together with butter, is introduced into the chocolate dough. We mix. We bake a biscuit for 25 minutes at a temperature of 180 degrees Celsius.

Wet biscuit in a slow cooker with chocolate

Moist chocolate chip cookies are easy to make. And if a slow cooker comes to the aid of the hostess, then this action will turn into real magic. Baking in a slow cooker comes out incredibly lush and juicy. And for the preparation of a confectionery, you should prepare the following ingredients:

6 chicken eggs;
a glass of sugar;
a glass of flour;
40 grams of cocoa;
3 tablespoons of vegetable fat;
vanilla to taste;
chocolate chips - 100 grams.

Beat chicken eggs with sugar. Sift the dry ingredients through a fine sieve and add to the mixture. Beat with a mixer. Continuing to beat, we introduce vegetable fat and vanilla.

Turn off the mixer. We introduce chocolate chips. We mix the mass. We grease the multicooker form with vegetable oil, pour out the dough and bake in the “Baking” mode for about 1 hour.

Wet cake layers

Are you planning to make a cake? Then keep the perfect moist cake recipe. To prepare the confectionery, prepare the following ingredients:

350 grams of wheat flour;
4 tablespoons of cocoa;
a tablespoon of lemon juice;
a glass of sugar;
a teaspoon of soda;
5 tablespoons of vegetable fat;
200 grams of water;
salt and vanilla to taste;
a teaspoon of instant coffee.

Flour, salt, baking soda, vanilla, cocoa powder - mix in a dry bowl. Pour vegetable fat with sugar into another bowl, add instant coffee, lemon juice and water. We beat the "wet" products with a mixer until a homogeneous consistency is formed.

Continuing to beat the mass, mix in the dry ingredients. Pour the resulting dough into a mold smeared with butter, put in the oven and bake at a temperature of 180 degrees for about 30 minutes. Bon appetit.

Wet biscuit on boiling water

Wet chocolate biscuit has a porous structure. However, this is not the main thing, its dignity. For baking, you will need the following ingredients:

a couple of eggs;
2 cups of sugar;
2 cups of flour;
1 glass of milk;
120 grams of vegetable or butter;
6 tablespoons of cocoa;
a glass of boiling water;
1.5 teaspoons of soda and the same amount of baking powder.

Mix flour, sugar, soda, baking powder and cocoa. Crack the eggs into a dry bowl and beat lightly with a whisk. We introduce milk and the required amount of vegetable oil. We turn on the mixer and begin to beat the mass, gradually introducing into it the dry ingredients prepared earlier. When the mass becomes homogeneous - we introduce a glass of boiling water. Pour the dough into a dry form, and set to bake at a temperature of 180 degrees Celsius for 40 minutes.

How to cook a wet biscuit on kefir

With the amount of ingredients suggested below, you will get 8 slices of the pie. To saturate the taste of the confectionery, you can cover with ganache (see recipe above).

Ingredients:

a glass of kefir;
150 grams of flour;
a teaspoon of baking powder;
50 grams of vegetable oil;
50 grams of cocoa;
150 grams of sugar;
vanilla to taste.

Pour kefir, sugar and vegetable oil into a bowl. Whisk until the sugar is completely dissolved. Flour, baking powder and cocoa - pass through a sieve. We introduce into the kefir mass, beat with a mixer, and add the required amount of vanilla extract. Bake for 25 minutes at 180 degrees Celsius.

Secrets of making chiffon biscuit

Very delicate and very porous - this is how you can characterize a chiffon biscuit. To prepare a confectionery product, you should prepare:

a glass of flour;
a couple of teaspoons of baking powder;
a teaspoon of soda;
a glass of sugar;
60 grams of cocoa;
5 yolks;
a teaspoon of coffee;
170 ml of water;
170 grams of vegetable oil;
8 proteins + 50 grams of sugar for whipping.

Pour coffee into a glass of water, and let the drink cool down. Mix dry ingredients in one bowl. With a mixer, beat the yolks, along with the butter and a mixture of cocoa and coffee. We beat the mass well. We also introduce the previously prepared mixture with dry ingredients. Beat with a mixer.

Whisk egg whites with sugar or icing sugar until stiff peaks form. We introduce the protein mass into the chocolate dough, gently stirring it with a spoon. Pour the biscuit mass into a mold, and bake at a temperature of 160 degrees Celsius for about 50 minutes.

Wet biscuit is quite easy to prepare. And in order not to overdry the cakes, we advise you to get acquainted with some recommendations from confectioners.

Add a teaspoon of cornstarch to the batter to prevent puffing after baking.
Cover the baking dish with foil. Thus, the necessary moisture in the cake will remain.
The readiness of the cake can be checked with a toothpick.
To easily remove the cake from the mold, place it on a damp towel.

Moist biscuit - ideal with hot chocolate, tea, coffee and soft drinks. This is the perfect treat for guests at home!

Chocolate chiffon biscuit is prepared easily and simply. Instead of butter, vegetable oil is used, and cocoa powder is added to enhance the taste and aroma. This type of oil gives baking a light, soft texture. Therefore, when cutting, it will not crumble for you. From biscuit you can make a delicious cake, cake.

traditional recipe

The story is that the chiffon biscuit recipe was hidden from people for 20 years. Subsequently, it was sold to a large confectionery corporation, which compared the baked biscuit with chiffon fabric.

Required products

squirrels - 8 pcs.;
yolks - 4 pcs.;
granulated sugar - 210 g;
premium flour - 190 g;
vegetable oil - 115 ml;
baking powder - 10 g;
cocoa powder - 55 g;
instant coffee - 30 g;
hot water - 150 ml.

Step by step cooking

Divide the eggs into proteins, yolks. Put the first in a cold place, and leave the second on the kitchen table.
Dissolve coffee and cocoa powder in hot water. Mix the yolks with granulated sugar (180 g), salt, pour in the oil and beat. Combine coffee with yolk, stir. Combine flour with baking powder. With regular stirring, add it in parts, knead the dough.
Combine the cooled proteins with the remnants of granulated sugar. Beat until a stable foam appears. Gently combine 2 masses, shifting the protein part into the finished dough.
Preheat the oven. Put the dough into a baking dish, bake for 40-50 minutes at a temperature of 180 degrees.

Carefully remove, turn over, cool the biscuit.

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Chiffon cake with chocolate and coffee

In another way, chocolate is called the "hormone of happiness", and according to the majority, there is never too much happiness. The recipe for chocolate chiffon biscuit with coffee confirms this fact.

Required Ingredients

You will need to purchase the following components:

flour - 1 cup;
baking soda - on the tip of a knife;
baking powder - 10 g;
granulated sugar - 210 g;
yolks - 4 pcs.;
squirrels - 8 pcs.;
vegetable oil - ½ cup;
cocoa powder - 55 g;
coffee - 30 g;
hot water - 180 ml.

Cooking process

For baking cakes, it is necessary to cool all products. Consider step by step information:

Measure out 180 g of granulated sugar. Combine in a suitable container with salt, soda, baking powder and flour, after sifting it through a sieve.
Yolks need to be beaten with a mixer along with cocoa powder, coffee, butter.
Gently combine the dry ingredients with the yolk-coffee mixture. Mix well so that there are no lumps in the dough.
Put the whites in another container, add the rest of the granulated sugar and beat until a stable foam appears.
Add ¼ of the whole mass to the dough. Mix with light and smooth movements from the bottom up. Then add the rest of the protein.
We recommend that you choose a baking dish with a diameter of at least 26 cm. Cover with parchment paper, pour out the dough. Flatten, bake in a hot oven at a temperature of 165 degrees for 60 minutes.

Chiffon sponge cake with orange zest and icing

For lovers of a citrus aftertaste, a cooked biscuit with orange zest will be to your liking. Cake with chiffon chocolate biscuit is decorated with icing, giving it an original look.

Ingredients

For cooking, you need to prepare products:

premium flour - 220 g;
oranges - 3 medium-sized fruits;
citric acid - 1 tsp;
baking powder - 10 g;
vegetable oil - 160 ml;
table salt - a pinch;
granulated sugar - 240 g;
eggs - 6 pcs.

For glaze you need to purchase:

dark chocolate 72% - 100 g;
butter - 40 g.

For cream prepare:

chicken eggs - 4 pcs.;
orange - 150 g;
lemon - 80 g;
butter - 120 g;
granulated sugar - 120 g.

Cooking method

How to cook chiffon chocolate sponge cake according to the recipe:

Rinse chicken eggs under running water. Separate whites from yolks. Moreover, the protein part must be immediately removed in the refrigerator for half an hour.
Pour the specified amount of granulated sugar into the yolks. Beat with a mixer.
Rinse the oranges, pour over with boiling water and carefully remove the zest from them, finely chop. Squeeze juice from the pulp.
Add zest, freshly squeezed juice, vegetable oil to the yolk part. Mix.
In a dry, clean bowl, combine flour, baking powder, and salt. Pour flour in small portions, stirring regularly.
Beat the cooled proteins with citric acid until a stable foam appears. Gently fold the egg whites into the prepared dough.
Line a baking sheet with parchment paper, pour in the batter and smooth it out. Bake 60 minutes.
Let's start making the cream. Rinse citrus fruits and pour over with boiling water. Remove skins, pips and white membranes. Squeeze juice.
Add eggs, granulated sugar, zest, oil to the juice and beat. Put the container with the contents in a water bath, warm until thickened.

Glaze will help to give a neat appearance. How to cook:

release chocolate from packaging, break into slices;
combine with oil;
melt in a water bath.

Drizzle the finished icing over the cake. Put in the refrigerator to infuse for 2-3 hours.

Biscuit in a slow cooker with chocolate

A distinctive feature of chiffon biscuit is considered to be a wet, crumbly, light structure. All this thanks to vegetable oil and baking powder in the composition.

For cooking, you need to prepare:

pure water - 180 ml;
instant coffee - 10 g;
wheat flour - 1 cup;
granulated sugar - 230 g;
table salt - a pinch;
cocoa powder - 70 g;
sunflower oil - 130 ml;
baking powder - 10 g;
baking soda - 5 g;
chicken eggs - 8 pcs.

Consider the recipe for making chiffon chocolate biscuit:

Pour water into a suitable saucepan, pour cocoa powder, coffee. Put on the stove, bring to a boil. Cool down.
Separate whites from yolks. Mix the last component with 180 g of granulated sugar in a separate container. Shake thoroughly.
Mix chilled coffee, cocoa with yolk mixture, vegetable oil.
In a dry container, combine the sifted flour, salt, soda. Pour into the liquid mass in small portions. Don't forget to stir constantly. The dough should be homogeneous.
Put the protein in another container, add granulated sugar and beat until stable. It is required to introduce into the dough gradually. First 1/4 part, and then the rest. It is necessary to mix the dough from the bottom up, otherwise the dough will not turn out lush. Biscuit dough for baking chiffon chocolate cake is ready.
It is not necessary to lubricate the multicooker bowl with oil. Lay out the dough, close the kitchen appliances. Set the "Baking" mode, and the timer for 80 minutes.

Biscuit recipe with nuts

Any kind of nuts can be used to make a confectionery product.

Products to be prepared:

premium flour - 180 g;
baking powder - 10 g;
vegetable oil - 125 ml;
squirrels - 8 pcs.;
yolks - 5 pcs.;
milk 3.2% - 180 ml;
granulated sugar - 200 g;
cocoa powder - 60 g.

Consider a step-by-step recipe for making chiffon chocolate biscuit with nuts:

Peel the nuts, wash, dry and finely chop.
Combine them with flour, baking powder, mix thoroughly.
Divide eggs into components: yolks and proteins.
Put the yolk in another container, add granulated sugar (160 g) and a pinch of salt, pour in milk, vegetable oil. Whisk.
Pour flour in small portions, kneading a homogeneous dough.
Put the squirrels in another container, add the rest of the granulated sugar and beat until a stable foam appears.
Introduce them in parts into the dough, mixing it from the bottom up.

A biscuit will turn out if the housewives follow a number of rules. They are not difficult, the main thing is to remember and not forget about them:

The baking dish must not be lubricated with oil. It will be enough to cover it with parchment paper. Otherwise, your biscuit will not rise.
The biscuit will not settle if you add 1 tbsp. l. quality starch.
You need to knead the dough quickly, bake at a temperature of 160-175 degrees. Time no more than 60 minutes.

The amount of flour needs to be reduced if cocoa powder or nuts are to be added to the dough. It is also worth remembering that the proteins are whipped and administered separately from the yolks.