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Chocolate sponge cake quick recipe. Simple chocolate sponge cake - recipe with photo and video

If you want something rich-chocolate, but you don't want to mess with brownie or fondant, you will need an ordinary recipe for a very tasty chocolate cake.

Very tasty chocolate biscuit: simple classic recipe

If you want something rich-chocolate, but you don't want to mess with brownie or fondant, you will need an ordinary recipe for a very tasty chocolate biscuit for a cake, which can be prepared at home on hastily... Airy baked goods are wonderfully soaked, juicy and tender.

Ingredients

For the test:

  • chicken egg - 4 pieces;
  • flour - 130 g;
  • cocoa - 50 g;
  • sugar - 150 g;
  • salt - a pinch;
  • baking powder - 1 teaspoon.

For impregnation:

  • condensed milk (not boiled) - 100 g;
  • strong coffee - 100 ml.

For glaze:

  • bitter chocolate - 180 g;
  • milk or liquid cream - 2 tablespoons;
  • butter- 1 tablespoon.

Cooking Chocolate Sponge Cake:

  1. Stir the eggs with a mixer until light foam forms. Add sugar and gradually increase the speed of the mixer until the mixture becomes dense foam. This operation can take about 10 minutes. The mixture will turn out to be quite liquid, but with a lot of air bubbles.
  2. Sift flour, cocoa, baking powder into a separate container, add salt, mix. In several steps, add the dry ingredients to the egg foam, after each time gently stirring the mass in one direction. The dough should be evenly colored in a pleasant coffee shade. The airiness of the mass must be preserved.
  3. Transfer the dough to a prepared mold and place in an oven preheated to 180 degrees.
  4. Bake for about 40 minutes. Cool the pie on the wire rack.
  5. Cut the chilled chocolate sponge cake into slices approximately 1 cm thick. The number of slices will depend on the diameter of your tart and the height of the cake.
  6. One biscuit cake soak with condensed milk, and the other with a strong coffee solution.
  7. To prepare ganache in a water bath, melt the chocolate broken into pieces, add cream (or milk) to it. Bring the mixture until smooth. Then add the butter, stir again (this will give the glaze a shine).
  8. Connect the biscuit cakes so that the condensed milk is in the middle. Pour ganache over the cake, spreading it over the entire surface and sides of the dessert.

This is one of the easiest ways to make a rich chocolate sponge cake.

  • Hot sponge cake cannot be cut into layers - it will crumble. Better wrap up cooled down room temperature cake with cling film, and keep it in the refrigerator for at least a day.
  • Place a circle of parchment paper on the bottom of the baking dish (this will make it easier to reach the product). The sides of the mold do not need to be lubricated with anything (the dough, as it rises, "clings" to the walls).

Simple chocolate biscuit recipes

Judging by the number of ingredients, the simplest is the classic chocolate sponge cake on eggs. It is made from common ingredients.

You will need:

  • flour - 6 tablespoons;
  • cocoa - 2 tablespoons;
  • eggs - 6 pieces;
  • sugar - 6 tablespoons.

Preparation:

  1. Eggs should be beaten with sugar until fluffy, and the whites should be separated from the yolks.
  2. Then carefully introduce the sifted cocoa flour - these manipulations are successfully obtained if you follow the recipe.

Tip: eggs should be at room temperature (take them out of the refrigerator in advance), and whites are better beaten with a pinch of salt.


The simplest recipe for a chocolate sponge cake "for one, two, three", which involves simple mixing (without whipping) in separate containers of dry and liquid ingredients with their subsequent connection. Experienced housewives say that such a biscuit always turns out!

Sponge cake "one, two, three"

You will need:

  • flour - 230 g;
  • cocoa - 60 g;
  • soda - 6 g;
  • salt - ½ teaspoon;
  • sugar - 275 g;
  • eggs - 2 pieces;
  • melted but not hot butter - 60 g;
  • olive oil - 60 g;
  • warm milk - 250 g;
  • vinegar - 1 tablespoon.

The main rule of this recipe: vinegar is added at the very end, when all the ingredients are mixed. As a result of the reaction of soda and acid, the dough begins to bubble. At this moment, it must be poured into a prepared form.


If you are unable to receive thick crust from beaten eggs, add baking powder or baking soda (some chocolate biscuit recipes include both of these ingredients). In this case, you can afford to add butter or vegetable oil to the mass, as well as dairy products, which make baked goods more tasty, and get the most delicate chocolate biscuit.

In order for the biscuit to be guaranteed to turn out, to rise and not to fall out, confectioners go to other tricks. For example, they increase the amount of proteins (as in a chiffon biscuit) or the number of yolks (as in a French biscuit dough). At the same time, the French advise to warm up the mass in a water bath while kneading. Sugar dissolves better in warmed-up egg foam, resulting in an invariably airy chocolate sponge cake.

How to make a tall biscuit

In general, the highest biscuit cakes are obtained in a multicooker. If you are cooking in the oven, it is better to knead the dough several times and bake the required number of cakes, and then collect from them a high chocolate sponge cake.


The height of a standard split baking pan is approximately 5.5 cm, and the cake in it is 2 cm to 4 cm thick (depending on the amount of ingredients). This cake can be divided into 2-3 layers. By repeating the procedure, you can end up making a cake of 4-6 or more cakes.

If you want to bake a tall cake, and then cut it into many cakes (4-6), you need to use a pastry ring (its height is usually much higher), or increase the side of the baking container. To do this, cut a piece of foil slightly longer than the shape's circumference.

Fold the piece lengthwise in half, and insert the resulting strip into the container along the side from the inside. Glue the edges of the resulting vertical overlap vegetable oil.

When baking a tall chocolate sponge cake, keep in mind that its retention time in the oven will slightly increase.

Which chocolate biscuit is the most delicious

The taste of the cake is primarily influenced by the composition of the ingredients, and then by the method of preparation. The taste of the simplest classic biscuit can be enriched by introducing vanilla, cinnamon, citrus zest into the dough.

You can soak chocolate cakes with delicious sweet syrup diluted alcoholic beverages, fruit juices... Dry cakes actively absorb such additives.

The most delicate texture and rich taste are obtained from biscuits with butter and sour cream. But chocolate lovers recognize the brownie as the most delicious - a sponge cake with chocolate inside. That is, in addition to cocoa powder, melted dark chocolate (80-100 g) is added to the dough, it is used as a cream, and the top of the dessert is "enveloped" by chocolate glaze.

Baking features

The success of making a chocolate sponge cake largely depends on the right choice baking mode, and he, in turn, depends on the characteristics of a particular oven.

In any case, the biscuit should be placed in an oven preheated to 180-200 degrees and baked at approximately the same temperature for 30 minutes. But this time period also depends on the setting of the ingredients, as well as on the diameter of the mold.


When the biscuit has risen well and is brown, you need to touch the surface. If it is firm, use a wooden skewer to pierce the cake. The stick should come out clean and dry (no traces raw dough). If the brown, tall biscuit cake is damp on the inside, you need to continue baking by significantly reducing the heat, and also covering the surface of the mold with a piece of foil (shiny side out).

Chocolate biscuit has a dark color, it is difficult to notice its ruddy, and it is baked in about the same way as a regular biscuit dessert. Therefore, study your oven while baking a white biscuit, select the temperature setting, and then start cooking a chocolate biscuit baking according to the ready-made scheme.

A great variety of options for making biscuit chocolate cake allows each pastry chef to choose the perfect recipe for himself.

Making the right chocolate sponge cake at home is not easy. It is important to take food at room temperature or warm when preparing the dough. So grains of sugar, salts will dissolve faster. The dough will be of better quality. With step-by-step recipes, you can make your own chocolate biscuits for your cake.

It remains to pick up the filling and cream for the dessert. And now you are already an advanced pastry chef. Make delicious cakes at home. Surprise your family and friends with stunning treats.

Classic biscuit on egg whites - very fluffy. After baking and cooling, wrap the biscuit with cling film. Leave on for 6-8 hours at room temperature. Then unfold and cut horizontally. You will get unusually tender cake layers.

Ingredients

For the recipe, take a chocolate bar with a cocoa content of 70-82%. For lovers of the rich chocolate flavor we suggest taking 99% bitter chocolate. More in the ingredient list:

  • 100 g wheat flour;
  • 1 tsp baking powder;
  • 1-2 pinches of baking soda;
  • 100 g margarine (or butter);
  • 2 pinches of vanillin (or 1 tsp. vanilla sugar);
  • 100-120 gr. dark chocolate;
  • 4 selected eggs.

Step by step cooking

Kneading the dough will not take long. Therefore, immediately turn on the oven to preheat to 180˚C. Step by step chocolate sponge cake recipe:

  1. Combine flour with baking powder. Sprinkle in a pinch of baking soda. It is desirable to sift the mass.
  2. Combine soft margarine with vanilla.
  3. Separate the egg whites from the yolks. Place them in separate bowls.
  4. Melt the chocolate in the steam bath. Mix with fat mass. Add yolks. Stir well with a spatula. Pour flour into the chocolate mixture in several passes. Stir until the dough is smooth.
  5. Beat the whites with a mixer at medium speed. Add sugar gradually. Then turn the speed up. Whisk until firm, smooth foam. Pour the foam into the dough. Stir from bottom to top.
  6. Grease a round baking dish with a piece of margarine. Lay out all the dough. The biscuit should be baked at 180 ° C in the oven. It will take 30-35 minutes.

Has baking time passed? Check the crumb for readiness. Pierce with a wooden skewer. If the skewer is dry, you're done. Leave the chocolate sponge cake in the mold until it cools. Walk around the edge with a silicone knife. Get it out. Leave to cool at normal temperature on a wire rack.

Cocoa recipe

Chocolate biscuit recipes are simplified using cocoa. You do not need to melt chocolate or whip up a foam of proteins. Just mix the ingredients with the cocoa. Perfect dough ready.

Ingredients for the biscuit

The most delicious biscuit is obtained from the minimum composition of products:

  • 4 selected eggs;
  • 3 tbsp. l. cocoa powder;
  • 160 g Sahara;
  • 200 gr. flour top grade;
  • 0.5 tsp fine salt;
  • 1 tsp baking powder.

How to cook

Before cooking, turn on the oven at 180-190˚С. Oil an oven dish. So how to make a chocolate sponge cake:

  1. Break the eggs into a bowl. Turn on the mixer to the first speed. It is better to use a stand mixer with a removable bowl. This will keep your hands free.
  2. Add sugar to the eggs. Then salt, cocoa. At the end of the flour, baking powder. Make sure that the mass is well mixed.
  3. Pour the dough into a mold.
  4. Bake in the oven. Check that the crumb is ready after 30 minutes. If the center is still moist, bake some more. Enough 8-12 minutes.

This recipe is in a hurry. Are guests in a hurry to visit you? Take a step-by-step guide. A delicious biscuit will be on the table by the time the guests arrive. It will remain to pour the delicacy with jam and quick cake ready.

In a multicooker with chocolate

How to make a chocolate sponge cake in a slow cooker? Almost the same as in the oven. Knead the dough. To cook, select the Bake program for 60 minutes. After baking, leave the sponge cake in the turned off multicooker for 15 minutes. Only then pull it out.


Ingredient proportions

For the chocolate biscuit, use the following ingredients:

  • 160 g flour;
  • 180 g margarine (butter can be used);
  • 2.5-3 tbsp. l. cocoa powder;
  • 70 gr. chocolates;
  • 3 eggs;
  • 2 tbsp. l. sour cream;
  • 180 g Sahara;
  • 0.5 tsp soda;
  • the same amount of baking powder;
  • some salt.

Sequencing

It will take no more than 4-5 minutes to knead the dough. The rest of the time is baking. Detailed description how to make a chocolate sponge cake in a slow cooker:

  1. Combine dry ingredients in one cup. This is flour (necessarily of the highest grade), cocoa, soda, salt, ripper. Sift away lumps, excess impurities.
  2. Build a steam room. Melt the chocolate and margarine mixture. Do not overheat the chocolate, otherwise the mass will curdle.
  3. Beat eggs with sour cream and sugar separately. Take a regular or Brown sugar... Cane sugar makes the cake crumb lusciously sweet.
  4. Toss sweet eggs with chocolate ganache. Pour in the dry mixture. Stir until a homogeneous dough is obtained.
  5. Grease the multicooker bowl. Lay out the dough. Close the lid tightly. Cook on baking mode for 60 minutes.

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The basic requirements for a biscuit with chocolate remain the same as for the most ordinary biscuit: it must keep its shape, be fluffy and airy, not crumble and easily cut into the required number of parts for soaking with syrup and filling with filling. For recipes for chocolate biscuits, the most different varieties tiles or regular cocoa powder.

How to make plain and chocolate sponge cake at home

Sponge cake is often called "pastry bread". Not only before making a chocolate biscuit at home, but also for making the most ordinary biscuit, you need to thoroughly study the proportions of the ingredients and strictly observe the order of their laying.

The proportions are very simple - for a round shape with a diameter of 22-24 cm, we take 4 eggs (eggs of the 1st category are counted 50 g each), 120 g of sugar and 120 g of flour. It should be understood that the density of flour is less than that of sugar, and we are talking about mass, not volume. If it is more convenient for you to measure the volume, then 120 g of sugar is half a standard glass (250 ml), and 120 g of flour is a full glass.

There is a risk of "killing the proteins" - so that they can begin to stratify. When whipping, pause and check the degree of the desired foam strength

Bookmark order: The yolks are separated from the whites and whipped with the addition of half the measured sugar. There is a small detail here: it is better to remove the shell from the yolks before beating (the film that preserves their shape). If you cannot get the film, just gently pick it up with a fork and remove it so that the yolk spreads freely, then you can pass the yolks through a sieve. Removing this film will reduce the omelet flavor of the future biscuit. The yolks are whipped until a snow-white foam and sugar dissolves. After that, you can proceed to whipping the whites. Beat them until firm foam (and until the volume increases by 2–3 times), after which the remaining portion of sugar is added to them and beat until firm peaks. For the stability of the whipped proteins, a pinch of salt or a drop of lemon juice is sometimes added to them (as an option, they grease the sides of the dishes with lemon before starting whipping) - in principle, these tricks are optional, with a good mixer the proteins are whipped until they reach hard peaks and without any tricks. But for flavor, you can add a drop of almond essence or powdered sugar to the proteins with a vanilla pod aged in it: there is such a way of storing vanilla and at the same time aromatizing the powdered sugar, you just need to put a whole pod in a jar, completely fill it with powder and keep the jar tightly closed ... All additives are permissible already in densely whipped proteins. Half of the proteins are sent to the yolks, mixed, then flour is introduced there, and here you don't need to whip, you need to stir thoroughly and quickly and carefully add the remaining proteins. Pour the dough into a mold and immediately send it to bake in a preheated oven (up to 200 degrees) for 20-25 minutes until a confident golden crust and before testing with a wooden skewer: a wooden toothpick or skewer is stuck into the finished biscuit and immediately removed if the skewer comes out dry, then the dough is baked enough, if we see sticky pieces of dough, then it needs more time.

There are options for baking a biscuit in microwave oven... It is not necessary to preheat it (and it will not work), the dough in the form (glass, ceramic or silicone) is sent to a power of 600-700 watts for 7-8 minutes. In addition to saving time, we get the effect “ white biscuit"- without a baked golden crust, which would still have to be cut off if we plan to use this biscuit to create a cake.

The finished hot sponge cake must be removed from the oven, but allowed to cool in the mold - about 20 minutes, then remove from the mold and allow to cool completely. Do not immediately soak it with syrups or grease it with cream. The biscuit needs not only to cool, but also to ripen and dry. Ideally, the finished biscuit cake should be kept for 10-12 hours (overnight) or left to dry for a day. So he will definitely lose the omelet flavor, and, in addition, it is much easier to evenly soak the dried biscuit with syrup.

On the basis of the finished biscuit, you can make cakes by cutting the biscuit into squares, soaking it in syrup and decorating it with cream. You can make the "Potato" cake: grind the dried biscuit with a blender or in a meat grinder, mix it with butter cream, form into balls and roll them in cocoa powder or chocolate chips.

You can make cakes by cutting the cake layers along and soaking it with syrup, or make a two-tiered cake from two cake layers of different diameters.

If you want to do biscuit roll, then you need to bake it not in the form, but pouring the dough onto a sheet baking paper lined with a baking sheet, and bake a little less time so that it remains soft.

For biscuit crumbs, the biscuit can also be baked on a sheet, but until fully cooked.

There is a "biscuit for the lazy" - this is a well-known apple charlotte.

And how to make a chocolate sponge cake at home so that it turns out fluffy and does not crumble? You can make a chocolate sponge cake at home, as required by the rules of culinary art, as follows:

  • replace part of the flour with cocoa powder;
  • add grated chocolate to the dough before laying in the mold;
  • while whipping the yolks, add melted chocolate to them (it should not be hot; in principle, natural chocolate melts already at a temperature of 34–36 degrees), while also reducing the amount of flour.

Flour can be partially replaced with nut flour (resin with a blender, almonds or walnuts).

Sponge cake recipe with nuts and dark chocolate

Sponge cake with bitter chocolate and almonds

Ingredients:

For a biscuit with chocolate and nuts, you need 200 g of butter or margarine, 150 g of powdered sugar, 200 g of peeled crushed almonds, 5 egg whites, 140 g of flour, 50 g of powdered sugar for whipping proteins into a foam, currant jam.

Chocolate lipstick: 5 egg yolks, 150 g icing sugar, 100 g.

Preparation:

Grind butter or margarine with sugar into a foam, add almonds, egg whites whipped together with sugar into a thick foam, flour. Stir the mixture slightly. Put the dough on a greased and floured baking sheet, put in a preheated oven and bake over low heat. Cool the finished product, grease with jam, glaze with chocolate fondant. When it hardens, cut the biscuit into rectangular pieces.

Chocolate lipstick: egg yolks grind with sugar, add softened dark chocolate to the mass and stir again.

The biscuit made according to this recipe with dark chocolate should be left to soak for several hours.

How to make a delicious chocolate sponge cake with nuts

How to prepare a chocolate sponge cake with the addition of cocoa powder?

Chocolate sponge cake with cocoa and nut filling

Ingredients:

50 g butter or margarine, 200 g icing sugar, 2 eggs, 100 g crushed nuts, 200 g flour (preferably premium), a pinch of baking soda, 250 ml milk, 20 g cocoa powder.

Filling: 150 g icing sugar, 150 g butter, 50 g crushed nuts, 1 tbsp. l. lemon juice.

Lemon Lipstick: 120 g icing sugar, 1/2 lemon juice, 1 tbsp. l. water at room temperature.

Preparation:

Before making such a chocolate biscuit, butter or margarine, sugar and eggs, stir thoroughly, add nuts, flour along with baking soda, milk, cocoa powder and stir. Put the dough in an even layer on a greased and floured baking sheet and place in a preheated oven, bake over low heat. Cool the finished delicious chocolate biscuit, cut in half, grease with the filling, connect the halves, glaze the biscuit on top with lemon lipstick. When it hardens, cut the product into rectangular pieces. Filling: grind sugar and butter until foam forms, add nuts, lemon juice to the mass and stir. Lemon lipstick: beat sugar, lemon juice and water until thick.

Chocolate-coffee biscuit

Ingredients:

6 eggs, 150 g icing sugar, 140 g crushed nuts, 1 tbsp. l. ground natural coffee.

Filling: 3 eggs, 180 g caster sugar, 2 tsp. cocoa powder, 180 g butter, 20 g icing sugar.

Preparation:

Before preparing a chocolate biscuit, five egg yolks, an egg, sugar, you need to grind until foam is obtained, add nuts, ground coffee, thick foam, whipped from egg whites, grated crackers, mix slightly. Place the dough on a greased and floured baking sheet and bake in a moderately warm oven. Ready biscuit chill, cut in half, add filling, combine, let stand, then cut into rectangular pieces. Filling: combine eggs with sugar, cook, stirring constantly, until thickened, then, removing from heat, stir in cocoa. Separately grind the butter together with powdered sugar (20 g) and add this mixture to the ready-made cooled egg mass.

Chocolate sponge cake with nuts

Ingredients:

4 eggs, 200 g granulated sugar, 1 tbsp. l. water, 50 g of nuts, 200 g of flour (premium), a pinch of baking soda, 20 g of cocoa powder.

Filling: 250 ml milk, 20 g flour, 1 egg yolk, 30 g vanilla sugar, 200 g butter, 200 g icing sugar.

Cocoa fondant for glazing: 100 g butter or margarine, 40 g cocoa powder, 100 g icing sugar.

Preparation:

Before making a chocolate biscuit, whip the egg whites into a thick foam, add sugar, water, egg yolks and beat again until thickened, add flour along with baking soda, cocoa, chopped nuts. Put the dough on a greased and floured baking sheet and bake in a preheated oven over low heat. Cool the finished biscuit, grease with the filling and glaze with cocoa fondant, which should harden.

As you can see in the photo, the chocolate biscuit needs to be cut into rectangular pieces:

Filling: stir flour, egg yolk, vanilla sugar in milk, cook the mixture until thick, cool, stirring constantly. Grind the butter together with sugar and gradually add to the chilled mass. Cocoa fondant: add cocoa sifted through a sieve, sugar into the melted butter (or margarine), stir the mass until it thickens.

How to make a chocolate sponge cake with apples and lemon at home

Learn how to bake a chocolate sponge cake with apples and lemon juice.

Chocolate sponge cake with apples

Ingredients:

For a recipe for making this chocolate biscuit, you need 450 g of flour, 8 eggs, 30 g of wheat flour, 550 g of sugar, 600 ml of cream, 1 kg of apples, 30 g of butter, 1 tbsp. l. cocoa, 1 tbsp. l. raisins, vanillin to taste, icing sugar

Preparation:

Separate the yolks from the proteins, put the proteins in the refrigerator, grind the yolks with sugar until they are white into a fluffy mass. Beat the remaining whites until a thick foam forms. Pour flour into a separate bowl, add pounded yolks and whipped whites, add cocoa, stir everything (from top to bottom). Put the resulting biscuit mass into a mold, greased with butter and sprinkled with wheat flour. Smooth and place in the oven over medium heat. Bake the biscuit in the oven for 1 hour. Cover the berries with powdered sugar and refrigerate. Cut the sponge cake horizontally, soak it with berry juice, sprinkle berries and raisins on top. Decorate the chocolate sponge cake with whipped apples, sugar and vanilla cream.

Chocolate biscuit squares glazed with lemon lipstick

Ingredients:

Butter - 180 g, icing sugar - 1 glass, eggs - 4 pcs., Chocolate - 180 g, flour - 1 glass; for lemon fondant: powdered sugar - 1.5 cups, hot water - 2 tbsp. spoons, juice from fresh lemon - 2 tbsp. spoons, vegetable oil - 1 tsp.

Preparation:

Before preparing a delicious chocolate biscuit, butter or margarine, sugar, egg yolks, stir thoroughly, then add thick protein foam, beaten from egg whites, combine with flour. Stir the mixture slightly. Ready dough Place on a greased and floured baking sheet, place in a preheated oven and bake over low heat. Glaze the finished product with lemon lipstick and, when the lipstick hardens, cut the biscuit into squares.

Making lemon fondant: Stir sugar, hot water, lemon juice, vegetable oil until a thick, shiny shade of the mass is obtained.

How to make a chocolate sponge cake with cherries: a recipe

Chocolate sponge cake with cherries

Ingredients:

Baking soda - ½ teaspoon, lemon juice - ½ teaspoon, medium-sized eggs - 5 pcs., High-fat sour cream - 250 g, beet sugar - 270 g, cocoa powder (natural chocolate can be used) - 5 tbsp. spoons, wheat flour - 260 g, frozen or fresh cherries - 2/3 cup, vegetable oil - 10 ml, vanillin - 5 g.

Preparation:

For this chocolate sponge cake recipe with cherries, the egg yolks are carefully separated from the whites and placed in different dishes. Sugar is added to the first ingredient and then ground thoroughly using a large spoon. As soon as the egg mass becomes lush and whitened, sour cream of high fat content is spread to it and mixed well. As for the proteins, they are whipped into a strong foam. To do this, you can use a hand whisk, or you can use a blender.

Having carried out the described actions, the egg masses are combined. Next, baking soda is added to them, which is pre-quenched lemon juice... Cocoa, vanillin and wheat flour are also added to the base. All components are thoroughly mixed until a homogeneous and airy dough is obtained. Some chefs use a mixer for these purposes.

Preparing berries for the pie

Cherry sponge cake can be prepared with frozen or fresh berries. To do this, they sort it out of the debris, wash it thoroughly and take out all the bones. If the cherry has been frozen, then it is first thawed.

Product formation process

What should be used to bake a biscuit with cherries? The recipe provides for the use of a heat-resistant form with sides of 6-8 cm. It is preheated in the oven and then greased with oil (vegetable). After that, put everything in the prepared dishes. biscuit dough... It is advisable to carry out this process immediately after mixing it. If you keep the base aside for more than 5-10 minutes, then the cake will not rise properly and will turn out to be dull.

As soon as the dough is in shape, pitted cherries are placed in it one by one. This can be done in a chaotic manner. It should be noted that the berries will sink a little in the base. This is completely normal.

Heat treatment of the cake in the oven

How should you bake a cherry biscuit? After the form is filled out, it is sent to the oven. To make the cake as lush as possible, the kitchen cabinet should be preheated to 180 degrees. Dessert should be baked at the specified temperature for 45 minutes. During this time, the dough should be completely cooked and rise well.

Cream preparation

You can use different cream for such a cake, but sour cream filler is the best fit. To cook it milk product beat strongly with a blender, gradually adding granulated sugar to it. At the exit, a rather lush white mass is obtained, which is immediately used for its intended purpose. After baking the chocolate sponge cake with cherries, it is removed from the mold and completely cooled for two hours.

Chocolate biscuit on boiling water in a slow cooker and oven: recipes with photos

Chocolate sponge cake on boiling water in a slow cooker

Ingredients:

  • 2 cups of flour,
  • 2 cups sugar
  • 2 eggs,
  • 1.5 tsp soda,
  • 6 tbsp. spoons
  • 1 glass of milk
  • 70 ml of vegetable oil,
  • 1 glass of boiling water

Preparation:

For this recipe for chocolate biscuit on boiling water in a slow cooker, you need to beat eggs with sugar, add vegetable oil and milk, mix everything thoroughly. Mix flour, soda and cocoa in a separate bowl, then stir in portions into the dough. At the very end, pour in boiling water and mix again. The dough is very thin.

To prepare a chocolate sponge cake on boiling water according to this recipe, grease the multicooker with butter and immediately pour the dough into the bowl. Turn on the "Baking" mode for 1 hour, then, without opening the lid, set the "Heating" mode for 20 minutes (you can use the "Baking" mode for 80 minutes - it depends on the type of multicooker and how it bakes).

Chocolate sponge cake with almonds

Ingredients:

6 eggs, 180 g icing sugar, 5 ml vegetable oil, 30 g vanilla sugar, 50 g crushed almonds, 250 g flour (preferably premium), 15 g baking soda.

Filling: 200 g butter, 1 tbsp. l. milk, 30 g cocoa powder, 150 g icing sugar, 50 g almonds, a little rum.

Pomade: 200 g icing sugar, 30 g vanilla sugar, 1 tsp. vegetable oil, 2 tbsp. l. boiling water, 1 tsp. cocoa powder.

Preparation:

Beat eggs with a mixer with powdered sugar, vanilla sugar and vegetable oil until thickened (about 7 minutes). Then add almonds, flour and baking soda to the mixture and beat again. Place the dough on a greased and floured baking sheet and bake in the oven. Cool the finished biscuit, cut into two parts, spread with filling, combine, glaze with lipstick on top. Filling: with a mixer, beat the butter, cooked in cocoa milk, sugar until foam is obtained, then add the grated almonds, rum to the mass and beat the mixture again. Lipstick: use a mixer to beat a mixture of powdered sugar, vanilla sugar, vegetable oil, water (boiling water), cocoa powder until thickened.

Look at the photo for the recipes for chocolate biscuit on boiling water - such products are very lush:

How to make a banana and dark chocolate biscuit: step by step recipes with photos

Check out step by step recipe and a photo of a sponge cake filled with chocolate and banana.

Sponge cake with chocolate filling and bananas

Ingredients:

40 g butter or margarine, 150 g icing sugar, 30 g vanilla sugar, 4 eggs, 20 g, 80 g grated crackers, 130 g flour (preferably premium), a pinch of baking soda.

Filling: 200 ml of milk, 30 g of flour, 100 g of butter, 100 g of icing sugar, 30 g of dark chocolate, 3 bananas.

Whipped cream: 250 ml cream (for whipping), 20 g icing sugar.

Preparation:

To prepare a sponge cake on dark chocolate, butter or margarine, sugar, vanilla powder and egg yolks must be whipped into a foam. Then add grated chocolate, thick protein foam, grated crackers, flour mixed with baking soda. Stir the mass slightly, put it on a baking sheet greased with butter and sprinkled with flour and place in a preheated oven, bake over low heat. Cool the finished product and cut into three layers, spread with filling and put on top of each other. Grease the top and edges of the sponge cake with the filling and garnish with peeled bananas and whipped cream.

Filling for biscuit with banana and chocolate: stir flour in milk and cook until thick, then cool and add, stirring constantly, butter, grated chocolate, bananas cut into slices.

Whipped cream: Beat chilled cream (35% fat for whipping) with sugar until a thick foam is obtained.

Here you can see a photo of a biscuit with chocolate according to the recipe presented above:

How to make a delicious chocolate sponge cake at home

Chocolate sponge cake with banana

This sponge cake is very large, so sometimes I cook half of the recipe. You can choose any cream. If desired, you can also use classic sour cream.

Ingredients:

For the test:

  • Flour - 3 tbsp.
  • Sugar - 2 tbsp.
  • Soda - 1.5 tsp
  • Vinegar - 1 tablespoon
  • Cocoa powder - 4 tablespoons
  • Eggs - 2 pcs.
  • Milk - 1 tbsp.
  • Refined sunflower oil - 1/3 tbsp.
  • Boiling water - 1 tbsp.

For the cream:

  • Butter - 200 g
  • Cottage cheese (preferably liquid) - 300 g
  • Sugar - 1 tbsp.
  • Banana - 1 pc.
  • Lemon juice - 1 tablespoon

For glaze:

  • Sour cream - 3 tablespoons
  • Sugar - 2 tablespoons
  • Cocoa - 2 tablespoons

1. Mix all dry foods.

2. Beat eggs with a mixer. Add butter and continue whisking.

3. Add baking soda, quenched with vinegar, and continue whisking.

4. Alternating, add milk and dry mixture in several steps. Whisk thoroughly each time.

5. Pour a glass of boiling water into the resulting thick dough and beat again until a homogeneous consistency is obtained.

6. Pour into a large dish and bake at 1800C for 25-30 minutes. Allow to cool.

7. For the cream, soften the butter. And grind it with sugar.

8. Grind the banana in a blender. Drizzle with lemon juice.

9. Add cottage cheese to the butter mass (if it is not liquid, it is better to grind it in a blender beforehand) and a banana. To stir thoroughly.

10. Cut the cooled biscuit crosswise into 2-3-4 pieces (as it turns out) and coat with cream.

As you can see in the photo, for a chocolate biscuit according to this recipe, you need to prepare a frosting. To do this, combine sour cream with sugar and cocoa in a saucepan and heat, stirring continuously, until the sugar is completely dissolved. Cover the biscuit with icing.

Sponge cake with milk chocolate

Sponge cake "Chocolate" with milk chocolate

Ingredients:

For the test: 150 g of premium wheat flour, 200 g of butter, 8 eggs, 200 g of sugar, 1 teaspoon of vanilla sugar, 1 teaspoon of chopped nutmeg, 30 g of starch.

For the chocolate filling: 200 g grated on a coarse grater milk chocolate, 1 tablespoon of chopped bitter almond kernels, 5 egg whites, 100 g of powdered sugar, 1 tablespoon of rum, 1 teaspoon of butter.

For glaze: 50 g sugar, 20 ml lemon juice, 1 tablespoon red wine.

For decoration: 50 g of minced almond kernels, 1 tablespoon of minced walnut kernels.

Cooking method:

To prepare the dough, separate the yolks from the whites, beat the whites, and grind the yolks with sugar. Mix the softened butter with crushed yolks, then beat with a mixer, add vanilla sugar, proteins, nutmeg, stir everything thoroughly, then add a mixture of flour and starch, beat again with a mixer.

Put the dough in a mold, set the “Baking only” mode, set the timer for 25-30 minutes. Cool the finished biscuit, cut lengthwise into 3 parts.

To prepare the chocolate filling, mix the grated chocolate with egg whites and powdered sugar, put in a water bath.

While stirring, bring to a boil, then put in a greased dish, put in an oven preheated to 120 ° C for 10 minutes. Then cool the filling, add nuts, rum to it and layer the biscuit cakes.

To prepare the glaze, mix sugar with lemon juice. Grind, pour in wine, mix everything thoroughly.

Ready sponge cake with chocolate glaze and garnish with nuts.

Biscuit with chocolate "Budapest"

Ingredients:

8 eggs, 80 g powdered sugar, 20 g cocoa powder, 100 g crushed almonds, 60 g powdered sugar for whipping the protein foam, 100 g flour (preferably premium), 50 g chocolate, 40 g butter.

Filling: 180 g butter, 120 g icing sugar, 100 ml milk, 100 g milk chocolate, 1 tbsp. l. rum.

Preparation:

Grind egg yolks together with sugar until frothy, add cocoa, roasted grated almonds and mix. Beat a thick foam from egg whites, mix sugar in it, then add grated chocolate, melted warm butter, flour and yolk mass, mix slightly. Place the dough on a greased and floured baking sheet and bake in a moderately warm oven. Cool the finished product, cut into three identical layers, grease with filling and connect. Spread the biscuit on top with the melted chocolate and whipped cream filling. Filling: put chopped chocolate in milk and cook until thickened, cool, add butter, ground with sugar and mix. Then add rum to the filling for the milk chocolate biscuit.

Sponge cake with melted white chocolate inside: recipes with photos

Sponge cake with white chocolate

Ingredients:

For a biscuit with melted white chocolate, you need flour - 400 g, an egg - 5 pcs., Sugar - 100 g, butter - 100 g, white chocolate - 200 g, baking powder - 2 tsp, zest - 2 oranges.

Preparation:

Wash oranges well and pour over with boiling water, dry. Grate the zest on a fine grater. Cut the butter into pieces, break the chocolate, combine and melt in a water bath or microwave oven, stir and cool. Using a mixer, beat eggs with sugar into a lush, increased mass, add melted chocolate and butter. Add sifted flour and baking powder in portions. Add orange zest and mix gently. The dough will turn out to be the consistency of thick sour cream. Cover the baking dish with parchment, grease the sides with butter, spread the dough evenly. Place in an oven preheated to 180 C. Bake for 20-30 minutes until tender. Check the sponge cake prepared according to this recipe on white chocolate with a wooden stick. Cool the finished biscuit with chocolate inside and remove from the mold. Cut to the desired shape.

Butter biscuit with white chocolate

Ingredients:

  • Flour - 1.5 cups
  • Eggs - 3 pcs.,
  • Butter - 100 g
  • Baking powder - 1 sachet
  • Vanillin - 1 sachet
  • White chocolate - 1 bar,
  • Sugar - 1 glass.

Preparation:

To make a chocolate sponge cake, you need to drive eggs into a bowl. Beat them until fluffy with a mixer or whisk. Then add sugar. Stir again until the sugar is completely dissolved. Break into pieces White chocolate... Place it in a bowl. While stirring, melt in a water bath. Melt the butter in a separate bowl. Cool the chocolate and butter to room temperature. Then pour it into egg mixture... Stir.

Add a bag of vanillin or vanilla sugar to make the biscuit flavorful. Add baking powder. Stir the mixture again. Add flour sifted through a sieve. Mix the biscuit dough well. Its consistency is quite liquid and resembles a dough for pancakes and pancakes. Grease the sides and bottom of the mold with a piece of butter or sunflower. Pour the dough in an even layer.

Like other types biscuit dough, this biscuit needs to be baked only in hot oven... The oven temperature should be 180-190C. Bake for 30 minutes. During baking, do not open the oven door so that it does not settle. Check readiness with a toothpick or match.

Here you can see a photo of homemade white chocolate biscuit recipes:



A simple recipe for chocolate biscuit with strawberries

Chocolate sponge cake with strawberries

Ingredients:

To make a chocolate sponge cake for this simple recipe you will need 5 eggs, 150 g of powdered sugar, 20 g of cocoa powder, 150 g of flour (preferably of the highest grade), strawberries.

Protein foam: 4 egg whites, 80 g granulated sugar, 30 g vanilla sugar, 4 tbsp. l. water.

Preparation:

Beat eggs together with sugar with a wooden spatula or metal broom until thick, then add, stirring constantly, sifted cocoa powder and flour. Grease a baking sheet with oil, sprinkle with flour and put the dough on it, put in a preheated oven. Without bringing the biscuit to readiness, remove the baking sheet from the oven, put the washed strawberries (remove the pedicels from it), decorate with protein foam on top, put in the oven again and bake until tender. Cool the finished biscuit and cut into rectangular pieces.

Protein foam for chocolate biscuit with strawberries: pour sugar together with vanilla powder with water, put on fire and cook a thick syrup. Beat thick foam from egg whites, pour in hot syrup, stirring constantly. Stir the mixture thoroughly.

How to cook a chocolate sponge cake in a slow cooker

Chocolate sponge cake in a slow cooker

Ingredients:

  • 1 glass of milk
  • 1 cup of sugar,
  • 100 ml of vegetable oil,
  • 4 tbsp. l. cocoa,
  • 1.5 cups flour
  • 3 eggs,
  • 1 tbsp. l. baking powder, salt.

Preparation:

Beat eggs with sugar with a mixer until fluffy, then add vegetable oil and milk there, mix gently. Then, in turn, stir in the flour, baking powder and cocoa powder, but not with a mixer, but with a spoon or fork, in order to maintain the splendor of the dough. Grease a multicooker with butter, put out the dough and cook in the "Baking" mode for 80 minutes. You do not need to turn the chocolate biscuit in the multicooker.

The video "Chocolate biscuit" will help you better understand the technology for preparing such baked goods:

It is quite simple to cook it, the biscuit turns out to be airy and tender, not dry, slightly damp, just what you need))

How to cook chocolate cake:

  • flour - 90 gr.,
  • baking powder - 1 tsp,
  • potato starch - 2 tablespoons,
  • sugar - 150 gr.,
  • cocoa - 4 tablespoons
  • eggs - 5 pcs.
  • boiled condensed milk - 380 gr.,
  • butter - 200 gr.,
  • cocoa - 5 tablespoons with a slide,
  • vegetable oil (deodorized) - 3 tablespoons

Impregnation:

  • sweet coffee

Simple chocolate cake recipe with photo:

Beat eggs with sugar in cream for 4-5 minutes.

Beat eggs with sugar
This is a slightly viscous and bubbly mass that should turn out.

Egg cream

Add cocoa, flour mixed with baking powder and starch to the eggs. The dough turns out to be liquid - don't let it scare you) Grease the mold with butter and pour the dough into it. For some reason, he baked it very quickly - literally 25 minutes at 180 degrees - and was already ready (taking into account the waywardness of my oven)!

Add cocoa and flour with starch
Here is such a beautiful and smooth chocolate sponge cake in the photo)) Airy and aromatic))

Chocolate sponge cake recipe with photo
In the meantime, let's get down to the cream - put the condensed milk with butter in a separate container.

Put condensed milk and butter in a container
Separately, in a plate, mix cocoa and odorless vegetable oil until a homogeneous paste.

Mix cocoa with butter in a plate
We shift the cocoa paste to the condensed milk and beat thoroughly with a blender. Voila! The cream turns out to be very tasty, shiny and melting in the mouth, although there is oil in it, it is not greasy, but just right! And immediately we will make an impregnation for the cake - add a teaspoon to 200 ml of boiling water instant coffee and sugar 3 tsp, cool.

Chocolate cream for cocoa cake
In the meantime, cut our chocolate biscuit into 3 parts with a sharp knife.

Cut the chocolate sponge cake into 3 parts
Soak the first cake with coffee and grease with chocolate cream.

Soak the cake with coffee and sugar.
I specially made such a photo so that you could see the cream - it turns out thick, I didn't even put it in the refrigerator to solidify))

We saturate the second cake.
Cocoa chocolate cream was applied to the second crust.

Apply the cream to the second cake
We decorate the top of the cake - I really didn't have time, so I smoothed the cream over the top and made waves along the top and sides of the cake with a notched confectionery spatula (or maybe a fork).

Decorating the top of the chocolate cake
Due to the fact that the cream is presentable and shiny, even such an elementary decoration of a chocolate biscuit cake was very classy)))

Biscuit chocolate cake recipe

Delicious dessert homemade will be a decoration of any holiday. And today we want to tell you how to bake a chocolate biscuit for a cake yourself.

Air biscuit

A delicate cake base is prepared from the most simple products... It can be made both in a conventional oven and in a multicooker.

Ingredients:

  • 150 grams of sugar.
  • Two chicken eggs.
  • 100 ml of vegetable oil.
  • 100 ml of milk.
  • One glass of wheat flour.
  • Three spoons of cocoa.
  • A teaspoon of baking soda, quenched with vinegar.
  • Vanillin to taste.

How to make a chocolate sponge cake is very simple:

  • Combine vanillin, sugar and eggs in a deep bowl.
  • Beat the products with a mixer, gradually adding milk and vegetable oil to them.
  • Add cocoa, soda and sifted flour to the resulting mass.
  • Lubricate the multicooker bowl with vegetable oil and pour the dough into it.

Bake the sponge cake for 40 minutes in the "Bake" mode. When the base for the cake is ready, it needs to be cooled and decorated as you wish.

Chocolate cake with chocolate cream

Sponge cake is the basis of any dessert. This means that the choice of the recipe should be approached with special care. We invite you to bake an original for your family or guests. puff cake, which will become a real decoration of your holiday.

Required products:

  • 1.25 cups flour (240 ml per cup).
  • One cup of cocoa.
  • Two pinches of salt.
  • Eight eggs.
  • One and a half cups of sugar.
  • Four tablespoons of sugar.
  • One cup of coffee.
  • A third of a cup of cognac.
  • 400 grams of milk chocolate.
  • Three cups of cream.
  • A teaspoon of vanilla extract.

For cake and recipe chocolate cream read below:

  • Sift the cocoa, flour, and baking powder into a deep bowl. Add salt.
  • Beat the eggs separately with a mixer. Spend at least two minutes on this operation. Add sugar gradually.
  • Mix half of the dry mixture with the eggs and then add warm butter. Then add the remaining flour and cocoa to the dough.
  • Divide the finished dough into several equal parts, pour it into the same molds and bake until tender.
  • Next, start preparing the cream. First, melt the chocolate in a water bath, then cool it and mix with the cream. Add to the extract and refrigerate for a couple of hours.
  • When all the components of the cake are ready, you can start assembling. Put the first cake on the parchment, saturate it with cognac and brush with cream. Repeat this operation until you run out of workpieces.

Decorate the surface of the cake with cream and trim off the jagged edges with a sharp knife. Then refrigerate the dessert for a few hours.

Recipe with photo

Juicy and delicate dessert your loved ones will definitely like it. Cooking will not take you much time, and the simplest products will be needed.

  • 220 ml of milk.
  • 80 grams of butter.
  • Three eggs.
  • 85 grams of brown sugar and 80 grams of regular white.
  • 170 grams of flour.
  • 50 grams of dark chocolate.
  • Two tablespoons of cocoa.
  • A pinch of salt.
  • 500 grams of mascarpone.
  • 200 ml of cream.
  • Powdered sugar to taste.
  • Half a teaspoon of instant coffee.
  • Baking powder bag.

So, we are preparing a delicious chocolate sponge cake for the cake:

  • Put the saucepan on the lowest heat, pour milk into it and lower the butter.
  • Whisk together white and brown sugar with eggs.
  • Sift flour, coffee and cocoa into a separate bowl.
  • Combine the egg and dry mixture.
  • Break the chocolate into pieces and send them to the stewpan, where the butter is melted. Stir the food and bring the mixture to a boil.
  • Pour the chocolate mixture into the dough.
  • Lubricate the form with butter, transfer the dough into it and send the future biscuit to bake in the oven.
  • For the cream, use mascarpone, cream, and icing sugar. You can add any flavor at this point if you like.
  • Cut the cooled biscuit in half and brush the cakes with cream.

Stack the pieces on top of each other, and then refrigerate the dessert overnight.

Cherry biscuit

  • Six eggs.
  • 200 grams of powdered sugar.
  • Three teaspoons of vanilla extract.
  • 170 grams of flour.
  • Baking powder bag.
  • Canned cherries to taste.
  • Grated chocolate.
  • Whipped cream.

For the chocolate mixture you will need:

  • 200 ml of milk.
  • 25 grams of flour.
  • 200 grams of dark chocolate.
  • 75 ml of vegetable oil.

Read the dessert recipe here:

  • Pour milk into a saucepan and add flour to it. Beat the food with a whisk until the mixture begins to boil.
  • Add butter and chopped chocolate to the cream.
  • When the chocolate mixture has cooled, add the sugar and vanilla extract to it. Beat the dough until it is glossy.
  • Gradually add eggs, flour and baking powder to it. Place the canned cherries at the very end.
  • Divide the dough in two and bake the cakes to the same size.
  • Brush the first piece with cherries and whipped cream. Cover it with a second biscuit.

Let the cake soak in the cream and serve.

Sponge cake without eggs

If you are fasting, then prepare this dessert on a holiday.

Ingredients:

  • A glass of sugar.
  • 180 grams of flour.
  • Two teaspoons of baking powder.
  • A quarter teaspoon of salt.
  • Three tablespoons of cocoa powder.
  • 12 spoons of refined oil.
  • 200 ml of water.
  • A little vanilla.

Cooking a chocolate sponge cake for the cake:

  • Sift vanillin and flour into a deep bowl.
  • Add sugar, water and vegetable oil.
  • Stir the dough so that there are no lumps in it.
  • Line a baking tray with baking paper and pour the chocolate into it.
  • Bake a sponge cake, cool it and cut it lengthwise into three equal parts.

Coat the blanks with jam or any cream. Since the cakes are very soft, you can skip additional impregnation.

Sponge cake with custard

This delicious dessert can be prepared on a holiday or on a regular day for evening tea.

Required products:

  • Five eggs.
  • One and a half glasses of sugar.
  • A tablespoon of vanilla sugar.
  • A glass of flour.
  • Half a teaspoon of baking powder.
  • A glass of milk.
  • 100 grams of butter, milk and dark chocolate.

How to make a delicious chocolate cake sponge cake and custard? The dessert recipe is very simple:

  • Whisk in a glass of sugar, vanilla, and four eggs until fluffy.
  • Add baking powder and sifted wheat flour to foods.
  • Pour the dough into a mold and bake in a preheated oven until cooked through.
  • Beat half a glass of sugar, one egg and two tablespoons of flour with a mixer.
  • Continuously stirring, pour in the milk. Transfer the resulting mass to a saucepan and cook until thickened.
  • V ready-made cream add butter, stir the food again and cool.
  • Cut the biscuit in two. Lubricate one generously custard and then cover it with a second one.
  • Melt the chocolate in a water bath, add butter and milk to it.

Cover the cake with icing and decorate as desired.

Chocolate sponge cake on boiling water

Cooking this porous airy sponge cake is a pleasure.

Products:

  • Egg.
  • 50 ml of vegetable oil.
  • 100 grams of milk.
  • One and a half glasses of wheat flour.
  • A glass of sugar.
  • Three spoons of cocoa.
  • Half a teaspoon of baking soda.
  • A little baking powder and salt.
  • 150 ml of water.
  • Sift flour and add all bulk ingredients to it.
  • Beat the egg with milk and butter using a whisk.
  • Combine and stir prepared foods.
  • Pour boiling water into the dough.

Bake the biscuit in a suitable shape for 50 minutes. Cool the cake base on a wire rack, garnish or saturate with cream as desired.

Simple Chocolate Cake

Even the simplest dessert can be surprisingly tasty.

  • One and a half glasses of flour.
  • A third of a glass of cocoa.
  • A teaspoon of baking soda.
  • A glass of sugar.
  • Half a glass of vegetable oil.
  • One glass of coffee or water.
  • Two teaspoons of vanilla.
  • A little vinegar.
  • Combine cocoa, flour, sugar and salt in a suitable bowl.
  • Add vinegar-quenched baking soda.
  • Whisk separately coffee (or water) with vanilla and butter.
  • Combine both mixtures.

Pour the dough into a mold and bake the cake in a preheated oven for about half an hour. Garnish with powdered sugar or grated chocolate before serving.

Sponge cake with fruit filling

This appetizing and beautiful dessert looks great on a festive table. To prepare it you will need:

  • Five bananas.
  • 60 grams of brown sugar.
  • 60 grams of butter.
  • A few drops of lemon juice.
  • 210 grams of flour.
  • A teaspoon of baking powder.
  • Two pinches of salt.
  • A teaspoon of cinnamon.
  • 150 grams of white sugar.
  • One egg.
  • One egg white.
  • 120 grams of sour cream.
  • Half a teaspoon of vanilla sugar.
  • 80 grams of chocolate.

How to cook:

  • Place brown sugar and half white sugar in a metal baking dish.
  • Put the dishes on the fire, add oil and heat the food.
  • Cut four bananas into slices and place them on top of the caramel.
  • Mash two peeled bananas with a fork or chop with a blender.
  • Combine cinnamon, flour, remaining white sugar, baking powder, and fruit puree in a bowl.
  • Whisk sour cream, eggs, 30 grams of butter and vanillin separately.
  • Combine both mixtures and mix them thoroughly.
  • Pour the dough into a baking dish over the banana slices. Put the future dessert in the oven and bake it until tender.

When the dessert has cooled, turn it over onto a flat dish and serve.

Conclusion

We will be glad if you enjoy cooking according to our recipes. delicious biscuit with chocolate filling, custard or chocolate icing will decorate any festive table and will be remembered by your guests for a long time.