Almond biscuit "Hot chocolate"
10 servings
60 minutes
Almond Biscuit 'Hot Chocolate' is a true embodiment of French culinary sophistication. Its rich chocolate flavor, complemented by subtle notes of toasted almonds, creates a harmonious blend of tenderness and depth. The history of such desserts traces back to the traditions of French patisseries, where special attention is paid to the balance of taste and texture. This biscuit is perfect for creating layered cakes soaked in aromatic creams that add even more softness and richness. The uniqueness of the recipe lies in the addition of boiling water, which makes the structure particularly airy and velvety. The biscuit can be served as an independent treat with coffee or complemented with creams and glazes to create a true masterpiece of pastry art.
1
Beat the eggs with sugar, add milk and vegetable oil, and mix.
- Chicken egg: 2 pieces
- Sugar: 2 glasss
- Milk: 1 glass
- Vegetable oil: 0.3 glass
2
Roast the almonds in a dry pan, remove the skin, grind them, and mix with all the dry ingredients, then gradually combine with the liquid mixture, mixing well.
- Almond: 50 g
- Wheat flour: 2 glasss
- Cocoa powder: 6 tablespoons
- Baking powder (raising agent): 1.5 teaspoon
- Baking soda: 1.5 teaspoon
- Vanillin: to taste
3
Add a glass of boiling water and stir.
- Boiling water: 1 glass
4
Grease the baking tray with butter or vegetable oil. DO NOT use baking paper!
- Vegetable oil: 0.3 glass
5
Bake for 40–45 minutes at 160°C.
6
The dough can be divided into 3-4 layers and soaked with your favorite cream.
