Biscuit with chocolate cream
6 servings
35 minutes
Chocolate cream biscuit is a true embodiment of the American approach to desserts: airy, delicate, and melting in the mouth. It draws inspiration from European biscuit traditions but is adapted to the taste preferences of the New World. The light batter, whipped to fluffiness, is complemented by a rich cream made from dark chocolate, butter, and milk, creating a harmony of textures and flavors. The cream gives the biscuit a pronounced velvetiness and richness. This dessert is perfect for cozy family evenings as well as festive celebrations — it offers warmth and pleasure in every bite. Especially good with a cup of strong coffee or fragrant tea, enhancing the depth of chocolate flavor.
1
Separate the whites from the yolks. Start beating the whites at a low speed.
2
Slowly, add sugar and vanillin with a spoon.
- Sugar: 1 glass
- Vanillin: pinch
3
When the mass turns white, add the yolks with a spoon.
- Chicken egg: 5 piece
4
Add flour.
- Wheat flour: 1 glass
5
Pour the batter into a greased pan and send it to a preheated oven at 200 degrees for 25-30 minutes.
6
Melt chocolate in a water bath, add butter and milk
- Dark chocolate: 150 g
- Butter: 20 g
- Milk: 100 ml
7
Add the beaten yolks.
- Egg yolk: 2 pieces
8
Boil the mass until thick, stirring continuously.
9
Soak the biscuit with cream and let it cool.
