Biscuit with protein and chocolate
8 servings
120 minutes
Protein chocolate biscuit is a delicate, airy dessert with a subtle almond aroma and deep, rich chocolate flavor. Its origins trace back to European cuisine, where pastry masters aimed to create light and refined sweets. The crispy protein crust combined with the melting chocolate layer makes this dessert an ideal companion for morning coffee or evening tea. This biscuit not only delights the taste but also provides aesthetic pleasure due to its multi-layered structure resembling a refined work of art. It is best served with a scoop of vanilla ice cream, adding freshness and contrast to the flavor. A perfect choice for those who appreciate the harmony of textures and richness of flavor nuances.
1
Peel the almonds and roast them in a dry pan. Let them cool. Melt the chocolate in a water bath or microwave, pour it into a mold in a thin layer, and place it in the freezer.
- Almond: 50 g
- Dark chocolate: 90 g
2
Melt the butter and let it cool.
- Butter: 45 g
3
Whip the egg whites with sugar until stiff peaks form.
- Egg white: 4 pieces
- Sugar: 120 g
4
Pour the melted butter into the whipped egg whites and mix thoroughly.
- Butter: 45 g
5
Sift the flour into the mixture and mix with a whisk (or mixer).
- Wheat flour: 55 g
6
Put the prepared mixture in the refrigerator for 30-45 minutes.
7
Preheat the oven to 150 degrees.
8
Pour 1/2 of the protein mixture into the mold. Leave it to dry a little. Take a thin sheet of chocolate from the freezer and place it on top of the mixture.
- Dark chocolate: 90 g
9
Spread the remaining 1/2 of the protein mixture over the chocolate (this creates a protein-chocolate sandwich.)
- Egg white: 4 pieces
10
Place the mold with the mixture in the oven at 150 degrees for 15 - 20 minutes. Then reduce the temperature to 120 and bake until done (a browned protein crust forms on the surface).
11
Serve with a scoop of vanilla ice cream and coffee.