Hardly anyone would argue that one of the best foundations for a cake is a lush and delicious chocolate biscuit. But this, of course, is rather capricious baking.
But what if you make a chocolate biscuit in a slow cooker?
This will take less time and minimize the possibility of failure.
General principles for making chocolate biscuit in a multicooker
The main thing when preparing a biscuit is the thorough preparation of the dough.
First of all, To make chocolate biscuit in a slow cooker, you need to take only sifted flour. Many housewives sift flour immediately after purchase, before pouring it into a jar. But for a magnificent chocolate biscuit in a slow cooker this is not enough. Sift the flour for this baking one or two more times just before cooking, in order to saturate with air.
By the way, cocoa also does not hurt to sift: it often comes across lumps that are best managed in advance.
Secondly, eggs used for chocolate biscuit in a slow cooker should be slightly colder than room temperature. They must be divided into proteins and yolks and whipped separately. First, the yolks should be mixed with a mixer until the mass is approximately doubled, fill in half the sugar and beat well again. Then the proteins are also beaten with a mixer until the increase is 3 times, sugar is added, everything is whipped again. Only after the egg mixture is completely ready, a little flour mixed with cocoa should be added to it, but now the mixer needs to be set at a low speed, or you can completely mix the dough manually.
Thirdly, a microwave biscuit baking dish must be prepared in advance so that you can immediately pour the finished dough into it. The mold must be kept warm, wiped dry, greased with oil and sprinkled with something: flour, semolina, crackers ...
The form needs to be completed only by two-thirds, because in the process of preparation the biscuit will increase in volume very significantly. Make sure that the risen biscuit does not block the valve and thus does not interfere with the circulation of warm air, otherwise the whole product will fall off and will not bake properly.
Sometimes soda, baking powder or starch are added to the dough for chocolate biscuit in a multivark. To do this is not necessary, but if you still decide, then pre-mix these ingredients with flour. But vanilla sugar can be mixed with regular sugar.
Chocolate biscuit can be served warm or cooled to tea, it can be filled with lipstick or icing, layered with jam, meringue or any cream. The top can be decorated with whipped cream, berries, fruits, etc.
Recipe 1. Chocolate biscuit in the Milk multicooker
Ingredients
Eggs - 3 medium eggs
Milk - a glass
Sugar - a glass
Flour - one and a half cups
Vegetable (not odorous) oil - half a cup
Cocoa - 2 tablespoons
Vanillin or vanilla sugar - optional and to taste
Baking powder - 1 spoon
Cooking method
Wipe the form of the multicooker and grease with oil. Sprinkle with semolina, crackers, crumbs from cookies, etc.
Mix flour with cocoa and baking powder, sift, you can two or three times.
Separate the yolks from the proteins, beat them until the volume increases, then add sugar and beat again.
Do the same with proteins, whip them into foam. In total, beat for 8-10 minutes.
Combine the proteins and yolks, pour in the milk, mix, then add the butter and mix the workpiece again.
Pour flour in parts, kneading. Pour the dough into a mold and place in a slow cooker for 75 - 80 minutes, turning on the "Baking" mode.
Recipe 2. Chocolate biscuit in the multicooker "Custard"
Ingredients
Eggs - 2 large eggs
Sugar - 2 cups
Flour - 2 cups
Cocoa - 5-7 tablespoons
Milk and water - 1 glass each
Vegetable (odorless) oil - half a cup
Baking powder - 2 small spoons
Vanilla Sugar - tablespoon
Cooking method
Prepare a form: grease it and sprinkle with semolina or crackers.
Sift flour, mix with sifted cocoa and baking powder.
Separate the squirrels from the yolks. Beat the yolks until the mass increases in volume, add a glass of sugar and vanilla sugar and beat again.
Beat the whites separately (wash the mixer nozzles beforehand and thoroughly wipe them: neither the yolk nor water should get into the whites!) Until lush foam is obtained, then fill in the remaining sugar and beat again.
Combine the yolks with proteins, mix gently and pour milk and vegetable oil into the mixture. Knead again.
Bring a glass of water to a boil.
At this time, add a little cocoa flour to the mixture. Stir until the water boils, then pour a glass of boiling water into the dough and knead quickly.
Put the dough in the multicooker bowl and set the "Baking" mode and the time is 75 minutes. If this is not possible, at the end of the first baking immediately turn on the microwave again.
Recipe 3. Chocolate sponge cake in the Simple cooker
Ingredients
Flour - a glass
Sugar - a glass
Eggs - 6 pieces medium size
Cocoa - 4-5 tablespoons
Baking powder - 1 teaspoon
Cooking method
Prepare a form: grease it with oil and sprinkle with something to make it easier to remove the biscuit.
Mix flour with cocoa and baking powder and sift in a separate bowl.
Separate the yolks from the proteins and beat them until a thick mass is obtained; it should increase in volume. Pour sugar and continue whipping until a homogeneous, lush mass is obtained.
Stir in the yolk mixture cocoa flour and knead until smooth.
Beat the whites with a clean, dry mixer until a stable foam is obtained (standing with a comb).
Mix the squirrels very carefully with a spoon or spatula and immediately put the dough into the mold, place the mold in a slow cooker and turn on the “baking” mode. After 45 minutes, you can check the readiness of the biscuit by piercing it with a torch: if it is dry and clean, the yummy is ready.
Recipe 4. Chocolate sponge cake in a slow cooker with slaked soda
Ingredients
Flour - one and a half cups
Eggs - 5 pieces
Soda - half a teaspoon
Sugar - a glass, if desired, a couple more spoons
Vinegar or lemon juice - a teaspoon (vinegar is better to take apple)
Vanilla sugar - a spoon; it is possible without it
Cocoa - 5-6 tablespoons of tablespoons
Cooking method
To start, prepare the form: grease it with oil or fat and sprinkle with crumbs, flour or semolina.
Mix flour with cocoa and sift in a separate bowl.
Separate the yolks from the proteins. Put the proteins in the refrigerator for a while, and beat the yolks for about 7 minutes with sugar and vanilla sugar.
Get the squirrels and beat in a strong foam, then gently mix with a spatula into the yolk mass.
Quench soda with lemon juice or vinegar and add to the mixture.
Add a little flour with cocoa, stirring every portion for 30 seconds, preferably with a whisk or a spatula.
Immediately put the dough into a mold and place in a slow cooker, setting the appropriate mode, for about an hour. After this time has passed, check the readiness and, if everything is in order, leave the multicooker off for another 10 minutes.
Recipe 5. Chocolate biscuit in the multicooker "Mokachino"
This chocolate sponge cake in a slow cooker will turn out with a pronounced coffee flavor and will delight true coffee lovers.
Ingredients
Flour - one and a half cups
Milk - a glass
Sugar - a glass
Instant coffee - 4 tablespoons; if you don’t fundamentally drink instant coffee, then boil 5-6 tablespoons of ground coffee in a very small amount of water, strain it well into a glass and add 10% fat cream to the top; milk is not necessary then
Baking powder - 1 teaspoon
Soda - a little bit
Cocoa - 3-5 teaspoons
Refined vegetable oil - about a third of a glass
Cooking method
Pre-grease the mold, and mix the flour with cocoa, baking powder and soda, as well as coffee, if you use instant. Sift everything through a sieve.
Separate the eggs into yolks and squirrels and beat separately, after which add sugar to the yolks, pour in the milk and beat again with a mixer.
After that, stir in the proteins, and only then - the flour mixture.
Put the dough in a slow cooker and bake for about three quarters of an hour. Check readiness with a splinter.
Recipe 6. Chocolate sponge cake in a slow cooker on egg whites
Ingredients
Egg whites - 8 pieces
Flour - Incomplete Glass
Sugar - a half cup
Milk - an incomplete glass
Cocoa - 5 spoons (teaspoons)
Baking powder - teaspoon
Cooking method
Lubricate the multicooker form with oil or other grease.
Mix flour with baking powder and cocoa and sift in a bowl. With a whisk or mixer, mix the flour mixture with milk.
Beat whites with a mixer in a dense foam. Stir in the dough.
Put the dough into the mold and bake for about 45 minutes. Check readiness and, if necessary, bake.
The remaining yolks can be used to prepare custard, which layered biscuit.
Chocolate sponge cake in a slow cooker: tricks and useful tips
The dough for a chocolate biscuit in a slow cooker does not like noise and draft. To minimize the possibility of trouble, do not leave the dough just standing on the table. Ready dough for chocolate biscuit in a slow cooker should immediately be poured into a mold and immediately put in a slow cooker (or in a heated oven, if you decide to cook in the oven).
As you know, a biscuit can not stand when they tactlessly look into it in the oven. From this point of view, cooking chocolate biscuit in a slow cooker will help to avoid mistakes, because during cooking no one looks into this appliance. But even after the end of the process, do not open the multicooker immediately: let it stand for 5-10 minutes.
To check if the whites are whipped enough, scoop them up with a spoon and turn them over. If the mass remains in the spoon, you can stop whipping.
To cut the resulting high biscuit into cakes, it is better to use not a knife, but a fishing line or string. This will make the cakes more even and not break the delicate pastries, which when cutting with a knife often happens.
