Biscuit with white and dark chocolate
4 servings
90 minutes
Biscuit with white and dark chocolate is a refined dessert from Italian culinary tradition. Its delicate structure, airy dough, and delightful combination of two types of chocolate make it a true pleasure for gourmets. White chocolate adds softness and creamy sweetness, while dark chocolate contributes richness and deep cocoa notes. The secret to its perfect taste lies in the carefully whipped eggs, the lightness of the yogurt cream, and the harmonious balance of ingredients. This biscuit is perfect for cozy tea parties, festive gatherings, or as an exquisite dessert after dinner. It impresses not only with its taste but also aesthetically looks like a work of art. Each piece is a play of textures and aromas that leaves a pleasant aftertaste and a desire to enjoy it again.
1
Break the eggs into a deep bowl, add sugar and beat with a mixer for 2-3 minutes. Add baking soda mixed with vinegar.
- Chicken egg: 6 pieces
- Sugar: 1 glass
- Soda: 1 teaspoon
- Vinegar: to taste
2
Then gradually add a cup of sifted flour, carefully mixing with a spoon.
- Wheat flour: 1 glass
3
Bake the sponge cake in a silicone mold (you can grease it with oil if you're worried about sticking) in a preheated oven at 180 degrees for 50-60 minutes.
4
Meanwhile, we whip the yogurt with honey. We take the biscuit out of the oven, let it cool a bit, and cut it in half. We spread cream on it.
- Natural yoghurt: to taste
- Honey: to taste
5
Then we melt white chocolate in a water bath (one bar was not enough for me, so it's better to take 2 or 3). If desired, you can add a little cream. We cover the cake with white chocolate, then do the same with dark chocolate and decorate the cake.
- White chocolate: 230 g
- Dark chocolate: 100 g