Genoese chocolate biscuit recipe

The ideal biscuit is one that can be cut into at least two parts, or even three, and assemble a delicious cake. For a number of reasons, not everyone is able to prepare air biscuit and it is not always the amount of baking powder for the test.

Today we will tell you how to make a simple chocolate biscuit under the proud name "Genoise". Chocolate biscuit turns out lush and soft even without baking powder and is ideal for making a cake with any cream.





This biscuit is also called "Genoise" or Spanish bread. They cook it with and without cocoa. Once Giobatta Cabon of Genoa was at the court of the Italian Marquis and came up with the recipe for this luxurious biscuit on arrival in Spain. The Spaniards were delighted with the bread from the table of the Marquis, after which the biscuit became popular and it was nicknamed Spanish bread.





The ingredients

• 6 eggs
• 190g sugar
• 100g flour
• 30g cocoa
• 80g butter

Preparation

1. Mix the flour with the cocoa and sieve through the sieve.
   
   
   
   
2. Beat the eggs in a deep bowl and add the sugar. Put a bowl of eggs on a water bath and whip the egg mixture with a corolla until the sugar is completely dissolved.
   
   
   
   
3. Already at high speed beat the egg mass so that it increases by 2 times.
   
   
   
   
4. In several approaches, inject cocoa flour and melted butter into the egg mass. Stir everything carefully from the bottom up.
   
   
   
   
5. The detachable form was covered with parchment paper and lubricated with butter. Pour the dough into the form and bake the biscuit in the oven heated to 180 degrees for 30-35 minutes.
   
   
   
   
6. Take the finished biscuit out of the oven when the biscuit cools, remove it from the form and leave it on the grille overnight.
   
   
   
   

Lush chocolate biscuit It can be a great cake if you cut it into several parts and lubricate it with some cream. And you can enjoy the chocolate-cream taste of Genoese biscuit without cream.