Chocolate biscuit (easy recipe)
Who doesn't love a nice chocolate cake? I think it will be liked by almost everyone! Yet there is often one problem with chocolate cake: it quickly becomes very heavy! This airy chocolate biscuit is an exception. Because no butter or oil goes into the cake, it stays super airy. Ideal to fill afterwards with whipped cream, buttercream or chocolate ganache.
With this recipe you bake 1 chocolate biscuit of 24 cm in diameter
Ingredients:
- 5 eggs
- 150 gr granulated sugar
- a pinch of salt
- 125 gr wheat flour (or plain flour)
- 30 gr cocoa powder
Preparation of chocolate biscuit
Break the eggs and separate the yellow from the whites. Beat the egg whites with the salt until fluffy. This is best done with an electric mixer or stand mixer. Now add half of the sugar and beat the egg whites until stiff.
meanwhile preheat the oven to 180°C and grease a baking tin with butter. Place a sheet of parchment paper on the bottom of the baking tin.
Now take another bowl and beat the egg yolks with the rest of the sugar until the mixture is white and fluffy. Then carefully fold three spoons of the whipped egg white into this mixture. Then gradually add the rest of the egg whites. Fold this very carefully into the mixture, to preserve the fluffiness of the chocolate biscuit.
Now sift the cocoa powder and flour over the batter and fold this in as well. Pour the batter into the baking tin and bake the chocolate biscuit for about 25-30 minutes. Then let the cake cool in the pan for a few minutes.
Then remove the chocolate biscuit from the tin and let it cool down on a wire rack. When the cake is at room temperature, you can cut it in half and fill it with, for example, whipped cream, buttercream or mousse. Enjoy your meal!
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