Chocolate biscuit on boiling water with curd cream. Boiled chocolate biscuit

Many housewives love biscuit dough for ease of preparation and consistently successful results. And if you know how to cook a chocolate biscuit, then you will not be afraid of any holidays and no, even the most demanding guests, because the chocolate biscuit on boiling water in a slow cooker, which I bring to your attention, is the juiciest, most chocolatey, most delicious, and This is a simple biscuit recipe. This biscuit is perfect for making different cakes. And lovers of chocolate baking eat it just like that. Cakes with such a biscuit are tender and very fragrant.

Ingredients:

2 cups of flour
2 cups sugar
2 eggs
1.5 tsp soda
1.5 tsp baking powder
6 art. tablespoons of cocoa (with a slide)
1 glass of milk
1 sachet of vanillin
1/3 - 1/2 cup vegetable oil
1 glass of boiling water.
0.5 tsp salt.

How to cook a chocolate biscuit on boiling water in a slow cooker:

Beat eggs with sugar. IN pour vegetable oil and milk. Mix.

Mix flour, soda, baking powder and cocoa in a separate bowl.

Then, in portions, add to the liquid mass. Add salt.

At the very end, pour one glass of boiling water. Stir. The dough is very liquid.

Lubricate the multicooker bowl with butter and immediately pour the dough into the bowl.

Bake this biscuit in a slow cooker, in the “baking” mode for 60 minutes. After the signal, the biscuit must be left in the “heating” mode for 20 minutes. Then just open the lid (!).

And I advise you to bake a biscuit "Chocolate on boiling water" in a slow cooker Panasonic in the “baking” mode 60 + 20 minutes (80 minutes in total).

Boiling water in this biscuit works real miracles: the cake turns out to be lush, porous, moist, and the taste is rich chocolate! For a long time I did not dare to cook this biscuit because of the name (for some reason, I was repulsed by the fact that the biscuit was not in butter or at least kefir, but in boiling water!). But after reading the ingredients, I realized that I was deeply mistaken. So much delicious here, in addition to boiling water: vegetable oil gives moisture to the cakes, and cocoa - a unique chocolate taste. In general, the recipe did not disappoint me, I am happy to share my find with you. Let this biscuit be an occasion to create the most delicious cakes and the coziest tea parties in the world!
Ingredients:

Flour - 2.5 cups (used is an ordinary faceted glass with a volume of 250 g
Sugar - 1.5-2 cups (adjust sweetness to your taste)
Soda - 1 tsp (you do not need to extinguish the soda in the recipe)
Cocoa powder - 2 tbsp. l. with a slide +150 ml of hot water for brewing
Baking powder - 1 sachet (10 g)
Eggs - 2 pcs.
Milk - 150 ml
Unscented vegetable oil - 1/3 cup
Boiling water - 150 ml
Salt -1/3 teaspoon

How to cook a biscuit "Chocolate on boiling water"

The biscuit dough is kneaded very quickly, so immediately turn on the oven to warm up to 170 C.
Sift through a fine sieve cocoa powder (2 tablespoons with a slide) to get rid of lumps. You don’t need to throw anything away: just rub large lumps with a spoon over a sieve, they will be easily sieved. Now pour cocoa with hot water in such a way that it is convenient to stir into a homogeneous gruel. I need about 150 ml of hot water for this. Stir cocoa with water and set aside to cool to room temperature.

This method of brewing cocoa allows you to activate it, the taste of the biscuit becomes richer and more chocolatey. Since I learned about this tricky trick, I use it in all recipes containing cocoa in the ingredients. And I, my family, really like the result. In addition, the consumption of cocoa in the recipe is reduced by half. For example, in this recipe you can use 4 tbsp. tablespoons of cocoa, sifting it along with flour, or do as I did, brewing only 2 tbsp. spoons of cocoa in hot water. The result will be similar, the amount of powder during brewing is less and the taste is more intense.

What cocoa powder to use? Ideally, which is sold in online baking stores. Such a product is much tastier than usual, it has a rich chocolate flavor and a darker, sometimes even reddish color. It also mixes much more easily with liquids because the alkalinization process reduces its acidity.

If you don't have alkalized cocoa on hand, use whatever good quality cocoa powder you have available.)
The next step in the preparation of the biscuit will be sifting the flour (2.5 cups with a volume of 250 g). This is necessary to saturate it with air and in order to break up the lumps.

Add baking soda (1 tsp), salt (1/3 tsp), baking powder (1 sachet 10 grams) to the flour.

We take a hand whisk in our hands and mix all the dry ingredients so that the baking powder and soda are evenly mixed into the flour. If you follow this rule, the biscuit will rise evenly, without slides and mounds on the surface.

Break 2 eggs into a separate bowl (I use C1, these are medium-sized eggs). Pour granulated sugar (1.5 cups with a volume of 250 g) and start beating with a mixer until a thick, light and fluffy mass is obtained.

Attention! If your mixer is weak (or you use a blender with a whisk), it is better to add sugar not immediately with the eggs, but after the eggs are beaten into a fluffy foam. And in this case, you need to add in small portions so that the sugar has time to interfere with the egg mass.

Beat for about 8-10 minutes until a light dough is obtained.

The whisks should leave a noticeable mark on the surface of the egg-sugar mass, this is a sign of readiness for the next steps.

Add the cooled cocoa to the egg-sugar mixture. We mix.

Now it remains to add vegetable oil (1/3 cup). I use unflavoured refined sunflower oil, corn oil is also great (it has absolutely no taste/aroma at all).

Mix at a low speed of the mixer and then pour in the milk (150 ml)

Attention! All ingredients, including milk, should be at room temperature. If the milk is from the refrigerator, heat it up, but not to a hot state, but to a pleasant one (it can be a little hotter than room t °).

Again, at a low speed of the mixer, combine the ingredients until smooth (do not beat anything for a long time, as soon as the milk has interfered, stop working with the mixer).

Now add the dry ingredients and stir again with a mixer at the lowest speed (you can stir with a spatula or spoon).

It turns out a homogeneous dough without lumps, rich chocolate color and pleasant aroma.

The whole kneading process took place under artificial light, so the color of the dough gives off a little yellowness, but I will definitely show you the final color of the finished biscuits and their structure in daylight.

Boiling water (150 ml) is added last to the dough. To be more precise, the temperature of the water that I added was not 100 ° C, but a little less (75-80 ° C). Before starting kneading, I boiled the kettle, and by the time it was added to the dough, the temperature of the water in it, of course, was no longer 100 ° C, but a little less.

After adding boiling water, stir the dough and pour into molds.

Attention! The dough may seem too liquid to you. Rather, it is what it is - more liquid than in the usual, or.

Do not rush to add flour or somehow correct the structure of the dough. Remember that cocoa plays the role of flour in the dough, and despite the fact that we brewed it with boiling water, in the oven it will begin to “ally” with flour and together they will make our biscuit the way it should be. But if you can't resist and add flour, the cakes will become too dense.

I baked biscuits in two forms, both 18 cm in diameter, each biscuit turned out to be 4.5 cm high.

At the bottom of a detachable form put a sheet of parchment, cut out in the form of a circle. I did not grease the sides of the form with anything.

The dough pours very quickly (because it is watery), so be careful when dividing into two forms so as not to pour too much.

Tap each mold on the table to release excess air bubbles from the dough.

In a preheated (up to 170 C) oven, we send the forms for 25-35 minutes (baking time depends on the power of your oven). Do not open the oven for the first 20 minutes! Biscuit dough contains a lot of air, so it can settle from a sharp temperature drop.

Starting from 20 minutes, you can open the door a little to check and check the readiness. The surface of the biscuit should spring back: when pressed with the fingertips, return to its original position. Another test for readiness - a wooden stick stuck in the middle of the biscuit should come out dry, without sticky dough.

We take out the finished biscuits from the oven and let them stand in the form for 5-7 minutes. By this time, the cake usually moves away from the walls of the mold a little on its own. If this does not happen, you can use a sharp knife to walk around the circumference of the mold so that the biscuit quickly moves away from the walls and easily comes out of the mold.

Carefully remove the baking paper from the bottom of the biscuit and cool the cakes on a wire rack to room temperature. On the grate, the biscuit is well ventilated with air and cools evenly (there will be no wet bottom).

The cooled biscuits can be used immediately for making a cake or served with tea, but in order to make them even tastier, it is better to wrap each biscuit in cling film and put it in the refrigerator overnight. Here and below, all photos were taken in daylight =)

Chilled and rested biscuits are perfectly cut, do not break, keep their shape well. For cutting, you can use a special pastry thread or a knife-saw for bread.

The biscuit is porous and airy, like a sponge, rich in taste and color, slightly red. In its structure, it is very similar to, but unlike it, it holds its shape much better and crumbles less.

Not very liquid creams are great for “Chocolate on Boiling Water”. I made a cake based on these biscuits + + orange compote. It turned out very tasty!

Bon appetit!

Be sure to share your feedback on the recipe and photos of the finished biscuits, I am very pleased to receive feedback! When adding a photo to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the web. Thank you!

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Biscuit on boiling water is very lush, fragrant and tasty. It is worth noting that such a cake can be cooked both in a slow cooker and in an oven. Today we will present only the second option, because not all people have this device.

A fairly large number of housewives also make cakes from the classic cake, consisting of eggs, sugar and flour. But experienced chefs recommend using another, more suitable recipe more often. This fact is due to the fact that, unlike the standard one, a biscuit in boiling water turns out to be much more magnificent, and also with a slightly moist structure. It is this property that makes homemade cakes more tender, soft and juicy.

So how is a biscuit cooked in boiling water? You will find the answer to the question below. But before that, I would like to note that today there are several ways to prepare such a cake. Depending on the products added to the base, it can change its structure, as well as be chocolate or vanilla.

Step by step on boiling water for making a cake

With such a cake, it turns out very tasty and tender. The height of this product after baking in the oven usually reaches 8 centimeters, which is good news. Indeed, to prepare a dessert, one biscuit is enough for you, which can be cut into 4 or even 5 cakes. As for the cream, it is advisable to choose according to personal taste and discretion. Although the tenderest and tastiest cake in boiling water is obtained with sour cream and sugar filling.

So, to prepare a magnificent biscuit, we need:

fine sugar sand - 1 full glass;
large chicken eggs - 4 pcs.;
light wheat flour - 1.5 cups;
apple cider vinegar 6% and table soda - a dessert spoon each;
refined vegetable oil - 3 large spoons;
boiling water steep - 3 large spoons;
vanillin - 5 g;
creamy margarine - for greasing the mold.

Dough preparation

Vanilla biscuit in boiling water will turn out lush and tasty only if the base for it is kneaded for a long time and thoroughly with a mixer. To do this, you need to break the chicken eggs into a deep bowl and beat them at the highest speed until the volume increases by 3 or 4 times. Next, you need to pour fine granulated sugar into the same bowl and, thoroughly mixing the ingredients, achieve complete dissolution of the sweet product.

After preparing the first part of the base, you should proceed to the creation of the second. To do this, it is necessary to sift the wheat flour, add vanillin to it, and then gradually add the resulting mixture to the previously beaten eggs. At the end, it is required to extinguish table soda with 6% apple cider vinegar in the dough, as well as pour in refined vegetable oil and a small amount of boiling water. Next, all the products should be beaten again with a mixer and start baking the dessert.

Heat treatment

Vanilla biscuit in boiling water is baked in the oven for the same amount of time as a classic cake with a standard set of products. Thus, to prepare this dessert, you should take a split form with high sides and carefully grease its surface with creamy margarine. Next, it is necessary to pour all the previously kneaded dough into the dishes and immediately place in a preheated oven.

A biscuit in boiling water, made according to the presented recipe, will be fully usable in 65-70 minutes. To check whether the cake is well baked or if it should still be kept in the oven, you need to stick a match or a toothpick into its base. In the event that raw dough does not stick to the object, and it remains completely dry, the lush cake can be safely removed from the mold.

To make a cake in boiling water at home, you should cut the biscuit into 3, 4 or 5 cakes (depending on its height), and then grease them alternately with sour cream or some other cream and decorate the surface with icing, cream, fruit, sweet crumbs etc.

Proper serving to the table

Serve a white biscuit in boiling water in the form of a tall and tasty cake after a short exposure in the refrigerator. There, the homemade dessert will be completely saturated with sweet sour cream, becoming softer, juicier and tender. It is required to present it to the table on portioned dessert saucers along with hot and strong tea.

Delicious chocolate biscuit in boiling water: a step-by-step recipe

As mentioned above, such a magnificent product can be made in different ways. We reviewed the vanilla cake recipe a little higher. Now I would like to tell you in detail about how exactly the chocolate biscuit is made.

One cannot ignore the fact that cocoa powder-based desserts are more popular than vanilla ones. That is why we decided to bring to your attention two different ways of making homemade cakes.

To make a chocolate biscuit in boiling water, we may need the following products:

sifted light flour - 2 faceted glasses;
fine sugar - 2 full glasses;
chicken eggs of standard size - 2 pcs.;
table soda (must be quenched with apple cider vinegar) - 1 with a slide;
cocoa powder - 6 large spoons (if you want to get a less dark cake, then this amount can be slightly reduced);
fresh fat milk - a full glass;
vanillin - 10 g;
vegetable oil (take only refined) - 1/3 cup;
boiling water (not cool, slightly cooled) - 1 cup.

Base kneading process

To make the chocolate cake as lush as possible, you need to carefully follow all the rules for its preparation. To do this, beat the chicken eggs together with sugar in a blender or mixer, and then pour refined vegetable oil, fresh fat milk into them and mix well again.

After the done actions, it is required to sift light wheat flour into a separate bowl, and then add cocoa powder to it. The last ingredient should be added to taste. If you want to get an almost black cake, then it must be taken in the amount of 6 large spoons or more. If you prefer to use a dessert of a light chocolate shade, then the volume of such a product is recommended to be halved.

When the bulk mass is ready, it should be gradually poured into beaten eggs and milk, as a result of which you should get a not very liquid base. To bring it to the desired consistency, you need to pour a glass of boiling water into it. And the water should not be too hot, otherwise your dough will partially “cook”. Also, in the base, you should extinguish the table soda with apple cider vinegar and beat everything well with a mixer.

Baking process in the oven

Chocolate biscuit in boiling water must be prepared in a special detachable form. If there is no such dish in your house, then you can use a regular frying pan. But in this case, you should definitely cut off the edges of the finished product, using a plate of the desired diameter as a template for this.

After you decide on the choice of dishes, you need to grease it with vegetable oil and heat it up strongly in the oven. Next, pour all the kneaded dough into the prepared form and bake for 60-70 minutes. If after the specified time the biscuit is not fully cooked, then it should be kept in the oven for a few more minutes.

Boiled chocolate biscuit cake

The finished fluffy cake must be removed from the mold or pan, and then placed on a cutting board and cooled completely. Next, the biscuit needs to be cut into several parts and generously smeared with cream. It is advisable to make the filling for using cocoa powder. However, some cooks in home baking like the contrast. That is why they very often use white cream for dark cakes. It may consist of different ingredients (butter, sour cream, condensed milk, cream, etc.). Which of the toppings is the best - it's up to you.

How to serve homemade dessert to the table?

It doesn’t matter if you use the vanilla dessert method or the boiled chocolate cake recipe, in any case, such a homemade treat should be made with love. After all, this is the only way you will get the most delicious, lush and tender pastries, which none of your family members or invited guests will ever refuse.

Once made on the basis of a lush biscuit, it is completely ready, it must be placed in the refrigerator for at least 120 minutes. During this short period of time, the already soft and juicy cakes will be saturated with air cream, becoming more tasty and tender. Serve such a homemade delicacy to the table along with hot tea or another favorite drink. Bon appetit!

To prepare a chocolate or vanilla biscuit in boiling water, instead of baking soda with vinegar, you can also use regular baking powder in the amount of 1-1.5 large spoons.
Such a dessert will turn out to be more delicious if not cocoa powder is added to the base, but melted chocolate or shavings from it.

History of boiled biscuit

Many mistakenly believe that this dessert comes from the distant Soviet Union. But the secret of the fame of the boiling water biscuit recipe is hidden much deeper! The peak of its popularity falls on the 80-90s of the last century - the time when foreign soap series and book novels only came into fashion. The public absorbed them en masse and implemented the advice from them directly into life.

One of these love stories was Laura Esquivel's bestseller "Chocolate on boiling water", which was filmed in 1992 and saw the world already on the blue screen. It was in it that the recipe for chocolate biscuit in boiling water was published and many Soviet hostesses copied it into their culinary notebooks. However, the film has long been forgotten, but the chocolate biscuit in boiling water still pleases us with its taste and aroma, so let's once again enjoy its appetizing look.

This will require the following ingredients

1.5 st. flour;
1.5 st. granulated sugar;
1 st. water or milk;
100 ml of vegetable oil;
2 chicken eggs;
5 st. spoons of cocoa powder;
a pinch of salt;
1 tsp soda slaked with vinegar;
1 st. steep boil.

Biscuit on boiling water

The boiling water biscuit recipe is extremely simple and easy, especially if you have already prepared all the necessary products. As soon as we start cooking it, we immediately put a kettle of water on to heat up. We will need a glass of boiling water at the very end of mixing the dough, so it will be better if the kettle is already hot.
Break the eggs into a bowl and pour in the vegetable oil. Pour all the granulated sugar there. You can dream up a little and replace vegetable oil with olive or raw sunflower oil - it will also turn out delicious.
Next, pour in water or milk - the choice is desired. But it is best to slightly warm up to room temperature so that the sugar in the liquid can dissolve, but the eggs do not curdle. With a whisk, knead everything into a homogeneous dough.
Cocoa powder, due to its fat content and due to the presence of vegetable oil, is very difficult to interfere with the dough, so it is best to introduce it among the first, using a whisk for convenience.
Then comes the turn of wheat flour - you need to pour the whole mass at once, passing through a sieve to add airiness, and mix it with a fork, as the dough will become very thick and look like chocolate cream.
It will even lay down attractively in layers if you lift the whisk with it higher. You can look at such culinary beauty without stopping - it looks so enticing.
But, alas, nothing lasts forever and we will slightly correct the dough by pouring a glass of boiling water into it and stirring it instantly. Yes, right now the turn has come to use water from a boiled kettle. The dough will become much thinner this way.
But do not forget about such a small and so necessary product for splendor, like soda. We collect a full teaspoon of soda and extinguish it with vinegar. For this, both ordinary 9% vinegar and apple cider vinegar are perfect. We will try to mix soda bubbles as deep as possible so that they are evenly distributed over the dough.
Pour the chocolate dough into the mold and place in the oven, heated to 160-180C for 40 minutes. Due to the fact that the biscuit contains vegetable oil, it is baked much longer than its usual counterpart, but it is checked for readiness in the same way as a biscuit on chicken eggs - with a toothpick.
If it turns out to be dry when deepening it into a biscuit, then it can already be safely removed from the oven. Such a biscuit is not afraid of cold air and does not fall off, so take it out without fear.
Be sure to let the dessert cool before decorating it. If you decide to sprinkle powdered sugar on a hot biscuit, you run the risk of getting a wet sugar crust on top. Even the cream must be applied to a chilled dish. By the way, the chocolate biscuit itself in boiling water is very similar to a cupcake, and their recipes are very similar. If you are baking it as a base for a cake, then cut the biscuit flat in half - it will cool faster this way. However, remember that it is very soft and airy, so it can easily deform.

In this way, you can cook vanilla biscuit in boiling water. Its preparation is many times easier, because you will not need to mix cocoa powder into the dough. Boiled vanilla biscuit recipe replaces cocoa with vanilla or vanilla sugar, hence the name of this dessert.

Benefits of biscuit cake

The benefits of a biscuit sweet dish are obvious even in the fact that it is obtained in any case and with any sequence of mixing products. If it doesn’t rise, then you forgot to add some ingredient to the dough! The only drawback of the delicious chocolate cake is its high calorie content, so it is best to enjoy it in the morning, preferably for breakfast with a cup of freshly brewed tea or coffee!

For lovers of the rich chocolate taste of desserts, I present the Boiled Chocolate Biscuit.

The biscuit bears its not quite usual name due to the presence of an obligatory component in the recipe: boiling water. Due to this, the cocoa powder used in the preparation is brewed in the biscuit dough even before it is fully cooked.

For home cooks, a chocolate biscuit will be a real find, since just one single serving of the ingredients presented, you get a huge biscuit cake, weighing a little more than 1 kilogram.

The word "biscuit" itself, which we call pastries, has French origins. This name means nothing more than "twice baked". During the Middle Ages, the biscuit was the main favorite food of sailors from England. Yes, this is not a mistake, the English product was named the word of French origin. This is explained very simply: in those days, in fact, the entire beau monde of England spoke more French than their native English.

But the biscuit was a favorite dessert of sailors for the simplest reason: the product does not contain oil, which prevents spoilage and moldy raids that appear with high humidity on board the ship. So long journeys were provided with delicious food.

"Old" marine photo of sailors

The confectionery product came to our region after one of Elizabeth's court servants tasted this food of wanderers. He shared his impressions of the amazing taste of the biscuit, after which the dessert hit the tables at the court, becoming an exquisite treat for the nobility. Only a long time later, the common people tried the biscuit, and the recipe was sold "to the people."

Ingredients for 12 servings

2 pieces of chicken eggs

1 glass of milk

½ cup vegetable oil (who does not really welcome it, you can use a little less)

2 cups all-purpose flour (use 3 cups for a firmer finished sponge cake)

2 cups sugar sand

5 st. tablespoons cocoa powder (which is brewed)

1 sachet of baking powder (baking powder) (optional)

Inventory

glass (230-250 ml)

tablespoon and teaspoon

oven

non-stick baking dish

baking paper

deep containers (2 pcs.)

wooden skewer

cutting board

Chocolate on boiling water - a recipe with step by step photos

In a dry and clean bowl, mix the dry ingredients flour and granulated sugar.

Add cocoa powder to the composition.

And finally, soda (remember that we do not extinguish it).

You can also add a bag of baking powder to the dry mixture, but this is not necessary if you have experience in making a biscuit and you are sure that it will come out well.

Mix our dry ingredients.

In another container, we will mix the second part of the remaining ingredients.

Let's break the eggs first.

Beat the eggs until fluffy (if you work with a mixer, you need to beat for about 3 minutes).

Pour the prepared vegetable oil to the beaten eggs. Mix the mass well.

Add ⅓ of the dry mixture to the egg-oily composition. Beat thoroughly with a mixer.

A spoonful of dry mixed ingredients is added to the "wet" composition.

To a homogeneous mass, add ⅓ of the prepared volume of milk.

We do all the same manipulations 2 more times: add ½ of the remaining dry mixture and - beat, then add the rest - beat.

When we use the entire volume of the ingredients and mix everything thoroughly, add it to a glass of steep.

For the last time, beat the dough with a mixer until completely smooth.

While we prepare the baking dish, turn on the oven so that it takes the dough at a temperature of 180 °.

Any form can be used, the main thing is that it be tall and contain the entire volume of biscuit dough. The biscuit will rise as it cooks.

We check readiness with a match, wooden or toothpick. The cake is considered ready when the toothpick, after being pierced, remains dry.

After cooking, it is best to cool the volumetric biscuit on a convenient grid. So the bottom of the dough will not get damp, and the cake will be uniform over the entire area.

Biscuit "Chocolate on boiling water" can be served for tea drinking as an independent dish, poured with chocolate or other favorite jam.