Biscuit with cocoa
8 servings
50 minutes
Cocoa biscuit is a delicate and airy dessert that is a classic of European cuisine. Its history traces back to traditional recipes of sponge cakes that have been perfected by chefs around the world for centuries. The addition of cocoa powder gives the baked good a rich chocolate hue and a slight bitterness that harmonizes with the sweetness of sugar and the aroma of vanilla. This biscuit can be served as a standalone treat or used as a base for cakes and pastries. Its soft texture absorbs creams and syrups perfectly, making it versatile for pastry creativity. Due to its simple preparation method, it is accessible even to beginner cooks, and its taste consistently delights both adults and children.
1
Whip the egg whites at high speed until thick foam forms, leaving a trace from the mixer whisks.
- Chicken egg: 6 pieces
2
Whisk the yolks with sugar and vanillin until white.
- Sugar: 100 g
- Vanillin: 0.3 teaspoon
3
Combine cocoa with egg yolks, then add baking powder and flour.
- Cocoa powder: 3 teaspoons
- Baking powder: 1 teaspoon
- Premium wheat flour: 60 g
4
Gradually mix the yolk mass with the protein mass using a mixer.
- Chicken egg: 6 pieces
5
Grease the baking pan with oil (if it's silicone, no need to).
6
Bake at 180 degrees for about 40 minutes until ready (check with a toothpick). Leave in the mold to cool.