Chocolate biscuit

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Chocolate biscuit

Description

Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 0.12 kg, the other 0.18 kg. Bake it at 230 C for approximately 8-10 minutes.

List of All Ingredients

 

SUMMARY

Ingredient 8-slice 12-slice 16-slice 25-slice 40-slice
egg white 3 4 5 3 4
yolk 3 4 5 3 4
flour 25 40 50 30 40
cocoa powder 20-22% 6 10 13 8 10
wheat starch 12 20 26 16 20
granulated sugar 70 120 155 100 120
cooking oil 12 20 26 16 20
baking powder 2 3 4 3 3
Cream margarine 20 30 40 25 30
milk 200 300 400 250 300
vanilla pudding 25 40 50 30 40
whipped cream 300 500 650 400 500
Biscottino paste 635 1060 1380 850 1060
Vanilla paste 6 10 13 8 10
gelatine 6 10 13 8 10
water 50 90 120 70 90
whipped cream 33% 200 300 400 250 300
chocolate chips 6 10 13 8 10
chocolate 30 50 65 40 50
chocolate biscuits 30 50 65 40 50
dark chocolate 30 50 65 40 50

  

Recipe

 

Sponge cake

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
egg white pcs 3 4 5 3 4
yolk pcs 3 4 5 3 4
flour g 25 40 50 30 40
cocoa powder 20-22% g 6 10 13 8 10
wheat starch g 12 20 26 16 20
granulated sugar g 30 50 65 40 50
cooking oil g 12 20 26 16 20
baking powder pinch 2 3 4 3 3

Beat the egg yolk until stiff, the egg white and sugar softer.
Loosely mix the white and yolk then add the pre-mixed dry ingredients.
Mix all ingredients loosely and finally drip the oil to the mixture.

Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 0.12 kg, the other 0.18 kg.

Bake it at 230 C for approximately 8-10 minutes.

 

Cream

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
Cream margarine g 20 30 40 25 30
granulated sugar g 40 70 90 60 70
milk g 200 300 400 250 300
vanilla pudding g 25 40 50 30 40

Prepare the yellow cream, add the pastes, the hot gelatine and finally the whipped cream. The consistency of the cream is optimal when it is slightly soft, almost liquid.
This way it easily takes the shape of the silicon mould.
Before filling, the lesser of chocolate sponge cake with dark chocolate card is pulled and cut into small cubes.

 

Dressing

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
whipped cream g 300 500 650 400 500
Biscottino paste g 35 60 80 50 60
Vanilla paste g 6 10 13 8 10
gelatine g 6 10 13 8 10
water g 50 90 120 70 90

Use the silicone mould release spray, fill in half of the whipped cream. Cover the silicone parts fully. Condense.
Then put on the smaller sponge sheet, spread the remaining cream on top and cover it with the larger sponge sheet.

Chill in a freezer at -18 ° C for 2 hours.

After defrosting, pull off the silicone mould and cut off the rings.
Fill the holes with the pre-cooked and cooled mousse.

 

Decoration

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
Biscottino paste g 600 1000 1300 800 1000

 

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
whipped cream 33% g 200 300 400 250 300
chocolate chips g 6 10 13 8 10
chocolate g 30 50 65 40 50
chocolate biscuits g 30 50 65 40 50

 

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
dark chocolate g 30 50 65 40 50

Cover the cake slices completely with whipped cream.
Decorate it with grillage or chocolate, use chocolate shavings at the side, if you like.

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Read & Watch

Check out our How-to page for a quick revision of the technology.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

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Chocolate biscuit