Lush chocolate sponge cake in a multicooker

10 servings

120 minutes

Fluffy chocolate biscuit is a true symbol of comfort and home warmth. Its history traces back to classic European cuisine, where airy biscuits became an integral part of festive and family gatherings. This version, made in a multicooker, features incredible tenderness and a rich chocolate flavor complemented by a slight bitterness of cocoa. The secret to its softness is the addition of boiling water at the final stage, making the dough especially airy. Such a biscuit is perfect for cream-soaked cakes or simply as an independent treat with a cup of aromatic coffee. The simplicity of preparation and availability of ingredients make it a favorite recipe for those who appreciate the taste and coziness of homemade baking.

Energy value per serving

• Calories: 383.9
• Proteins: 7.2g
• Fats: 10.2g
• Carbohydrates: 66.4g

Ingredients

• Wheat flour: 2 glass
• Sugar: 2 glass
• Chicken egg: 2 pc
• Soda: 1.5 tsp
• Cocoa: 6.3 tbsp
• Milk: 1 glass
• Vanillin: to taste
• Vegetable oil: 0.3 glass
• Boiling water: 1 glass

Cooking steps

1. Beat the eggs with sugar. Pour in the vegetable oil and milk. Mix well.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 2 glasss
   • Vegetable oil: 0.3 glass
   • Milk: 1 glass

2. Mix flour, soda, and cocoa in a separate bowl, then gradually add to the liquid mixture.

   Required ingredients:

   • Wheat flour: 2 glasss
   • Soda: 1.5 teaspoon
   • Cocoa: 6.3 tablespoons

3. At the very end, pour in a glass of boiling water. The dough will be very liquid.

   Required ingredients:

   • Boiling water: 1 glass

4. Grease the multicooker bowl with oil and pour in the batter. Bake in 'baking' mode for 60 minutes. Then leave on warm for 20 minutes before removing. I haven't tried it in the oven, but I think 180 degrees would work.

   Required ingredients:

   • Vegetable oil: 0.3 glass