Chocolate sponge cake from "Andy Chef": ingredients, recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This young talented chef and blogger from Khabarovsk loves to inspire people. Andy Chef (Andrey Rudkov) shares his recipes on the pages of his culinary blog with real lovers of delicious food. Andrey has become widely known among gourmets as a specialist who can not only prepare excellent sweets that amaze the imagination with their taste and appearance, but also teach others how to do it. Our article presents the most interesting recipes from Andy Chef of desserts for all occasions. We hope you enjoy them.

Chocolate "Biscuit for one, two, three!"

Dessert will take about 1 hour to prepare. It will take approximately 5 minutes to prepare. Required ingredients for 10 servings:

• 250 grams wheat flour;
• 1.5 teaspoons of baking soda;
• 1 teaspoon s alt;
• 55 grams good cocoa powderquality;
• 300 grams of granulated sugar;
• two chicken eggs;
• 60 grams of butter;
• 60 grams of vegetable oil (preferably corn or sunflower);
• 2 teaspoons vanilla extract;
• 280 ml milk;
• 1 tablespoon wine vinegar.

Description of the cooking process

The famous chocolate "Biscuit 1, 2, 3!" from Andy Chef, many people like, in addition to the amazing taste, their extraordinary simplicity. When making it, there is no need to separate the whites from the yolks or gently knead the flour mixture in order to keep the dough airy.

Chocolate biscuit from Andy Chef "One, two, three!" it is easy and simple: all the ingredients should be combined and mixed with a mixer. And no special subtleties. The main thing is that vinegar is added last. It should be noted that the biscuit almost doubles in volume during baking, so pour the dough into the mold no more than half. In order to get a sufficiently high cake from a given amount of ingredients, you should use a baking dish with a diameter of 16 - 20 cm. Then it will be possible to cut the resulting biscuit into 3-4 layers. After baking, it is wrapped in cling film and left to "rest" for 3-4 hours - so it will become more tender and juicy. The cakes are smeared with your favorite cream, and the top of the cake is covered with chocolate ganache.

Step by step cooking dessert inmulticooker

This chocolate biscuit from Andy Chef is created, as they say, "one, two, three!" Here are the easy steps to take:

1. Prepare all the ingredients necessary for work: eggs, sugar, s alt, vanilla sugar, vinegar, cocoa, butter (butter and olive), flour, soda, milk.
2. All the products indicated in the recipe are combined in a saucepan and beat with a mixer at low speed for 3-4 minutes. At the end, add vinegar (1 tablespoon).
3. The multicooker bowl is smeared with butter. A circle of parchment paper is laid out at the bottom.
4. Load the dough into the multicooker bowl (any), select the "Baking" mode. Cook for one hour (in the oven, at 175-180 ° C, the biscuit will be baked for about 40-45 minutes - until a dry splinter). After cooling, the biscuit is wrapped in cling film and set aside for several hours - to gain tenderness and juiciness.

Features of cooking in the oven

The oven should be preheated to 175-180°C. The dough for this biscuit is kneaded quickly enough, so you should take care of heating the oven in advance. Before sifting the flour, it is necessary to mix the dry ingredients as thoroughly as possible with a whisk or spatula in order to ensure an even distribution of the baking soda. This is necessary so that the chocolate biscuit rises well during baking.

You also need to make sure that there are no lumps left. This recipe does not include whipping the dough,because as a result, the production of gluten will begin in the product, and the biscuit will turn out to be unnecessarily dense and sticky during baking.

Because the cake needs to be quite tall, a small diameter baking dish (about 18 cm) should be used for baking. Before pouring the dough, care must be taken to ensure that the cakes can be easily removed. To do this, the bottom of the form is lined with parchment. Chocolate biscuit cakes are baked at t at 175-180 ° C for an hour. The biscuit sometimes cracks in the middle. This is normal for a soda test. When baking chocolate sponge cake according to any of Andy Chef's recipes, baking soda should not be replaced with baking powder, as it will not be enough to quench the acid contained in some of the ingredients of the recipe.

Due to the fact that baked cakes have a chocolate color, it is very difficult to determine their readiness by appearance, so you should pierce the cake with a wooden skewer every 5 minutes.

Ready-made cakes are removed from the mold. To do this, run a table knife along the walls so that the crumb easily separates from them.

Chocolate biscuit "Chantilly" ("Cake of passion")

In just half an hour, you can create another masterpiece - an amazing chocolate biscuit from Andy Chef, which the author called quite romantically (in French): "Chantilly". In addition, the treat is also called the "Cake of Passion", because the cakes in it, according to reviews, are so tasty that they can be eaten without cream. This delicate dessert is recommended to be baked on Valentine's Day and complete a romantic meal with it.dinner. After tasting this dish, young people will certainly be inspired by even more tender feelings.

This dessert is called by the hostess an absolutely win-win option for holding festive feasts at special, decisive moments in life, for example, when the parents of the bride and groom meet. Moist chocolate biscuit from Andy Chef - Chantilly - will certainly appeal to absolutely all guests gathered at the festive table, regardless of their taste preferences.

The amazingly moist and soft cakes of this treat don't need to be soaked. The cake has a light coffee aroma, which gives the taste even more volume and richness. Biscuit cakes in it are layered with an incredibly airy cream. The tart cherries add a nice finishing touch to the dessert.

How to make Andy Chef's chocolate sponge cake for a romantic dinner?

They work like this:

1. Sift dry ingredients into a cup: flour (95 g), cocoa (60 g), soda (1 tsp), baking powder (0.5 tsp), s alt (0.5 tsp).). Add sugar (150 g). In the process, the mixture is saturated with oxygen and gets rid of possible large particles, which can then crunch unpleasantly in the cake.
2. In a separate container, combine 120 g of kefir (instead, you can use neutral yogurt, sour cream (low-fat) with an egg (1 pc.), Any vegetable oil (45 g), warm coffee (80 ml). By the way, coffee can be replaced with boiled milk or water, but only coffee will provide the desired brightness of taste.
3. Moremix the ingredients with a fork. Combine liquid ingredients with dry ingredients and mix with a spatula or mixer until smooth.
4. The resulting mixture is poured into a mold (square with sides 18x18 cm or round with a diameter of 18 cm), lined with parchment, the sides of which are generously oiled. From the presented amount of ingredients, you will get a pair of cakes 16-18 cm in size. If you want to get 3-4 cakes, you should double the number of ingredients. Andrey Rudkov recommends making portioned cakes for two, cutting out small cakes and baking them in small sizes.
5. Bake the cake for 20 minutes in an oven preheated to 180 degrees. Check with a skewer.
6. The finished cake is laid out on a wire rack and cooled. If you want to cut it in half, the biscuit should be kept in the refrigerator for about an hour. This will cut it evenly and with fewer crumbs.
7. Then whip the cream: 150 g of heavy cream (from 30%) are mixed with and a small amount of powdered sugar (30 g). Beat with a mixer using maximum speed until the cream thickens. This should be done in a cold bowl. Whisks should also be chilled.
8. Then start to collect the dessert. The cream is transferred to a bag with a star-shaped nozzle and deposited around the perimeter of the portioned cake. Cherries (thawed or fresh) are laid out in the center. The second cake is carefully placed on top, on the surface of which the cream with berries is again placed.

Have you tried chiffon biscuit?

The concept of "chiffoncake" is not familiar to every housewife. Baking is an incredibly delicate foamy cake, the basis of which is biscuit dough. The fragrant delicacy, invented by the American insurance agent Harry Baker, is distinguished by extraordinary lightness achieved through long whipping. All over the world, chiffon dessert is considered a real masterpiece of gastronomy How to make Andy Chef's delicious chocolate sponge cake?

Chocolate coffee chiffon sweetness

The recipe involves adding natural instant coffee to the dough. Coffee and chocolate will give the dessert a taste and aroma that is impossible to resist. Andy Chef Chocolate Biscuit Ingredients:

• 500g eggs;
• 40g coffee (instant);
• 20g water;
• 450 g flour;
• 10g baking powder;
• 5g s alt;
• 205g sugar;
• 20 g vegetable oil;
• 20 g vanillin;
• 110g dark chocolate;
• 3g citric acid.

Step cooking

Andy Chef's Chocolate Chiffon Biscuit is made like this:

1. Dissolve coffee in boiling water. Chocolate is rubbed on a grater. To make it easier to work with chocolate, it is recommended to keep it in the freezer for 6 minutes.
2. Mix flour and sugar, add s alt and baking powder.
3. In the center of the bowl, into which dry ingredients are poured, make a deepening, pour in five yolks, coffee, vanilla, vegetable oil. Everything is mixed with a whisk until smooth.
4. Add chocolate (grated) and againstir.
5. In a separate container (previously wiped dry) pour eight egg whites and beat them to stable peaks.
6. Whipped proteins are gradually introduced into the chocolate mass, stirring the mixture with a spatula. In this case, movements should be made from the bottom up, otherwise the mass may go astray.
7. Further, the detachable form is covered with baking paper and the finished mass is poured into it. The form is sent to the oven, heated to 180 ° C, and baked for 60-70 minutes. To ensure even baking of the biscuit, its top should be covered with foil.
8. The finished cake is taken out of the mold, freed from paper and dried on a wooden surface or wire rack. If left in the mold, the biscuit will lose its porosity and become too wet.

Recommendations

This treat is unusually airy, not dry and extremely tasty. The aroma of chocolate, vanilla and coffee makes the sweet tooth have an irresistible desire to try the delicate chiffon biscuit immediately. Cinnamon lovers can add this ingredient to the chocolate-coffee mass before the proteins are introduced into it. As a cream for a layer of cakes, it is better to use yogurt with whipped cream without additives. To ensure the preservation of the chocolate flavor, it is recommended to use dark (bitter) chocolate instead of milk chocolate in this recipe.

Absolute Chocolate Cake

This dessert is called "total chocolate" by the sweet tooth. And for good reason, because it contains more than one third of the total mass - dark chocolate (as much as 0.5 kg). Connoisseurs call this cakeunprecedentedly tasty, one of those delicacies that stop eating not when satiety comes, but when everything is completely eaten, even if this exceeds the body's capabilities by several times. Particularly subtle connoisseurs assure that after tasting this dessert, you can feel what heaven tastes like.

Cooking

Dessert preparation consists of several steps:

1. First, it is recommended to melt dark, without any additives, chocolate (300 grams). The easiest way is to break it into pieces, put it in a pastry bag and immerse it in boiling water. So the chocolate will not boil, but will melt very quickly.
2. Then, in a bowl, combine 175 g of butter (soft, room temperature) and 100 g of brown sugar (you can also use white). Beat at maximum speed for about three minutes.
3. Five yolks are introduced one at a time. Proteins are laid in a separate bowl. When the mass reaches uniformity, sift 80 g of flour into it. Add 80 ml of alcohol (weak - cognac, whiskey, liquor, diluted with water). You can also add brewed coffee or strong tea.
4. Add half of the chocolate (melted) to the mass and beat well with a mixer. Then the second part is poured in.
5. Then you should thoroughly rinse the beaters, mixer, dry them with a napkin, beat the proteins to soft peaks and add them to the dough in three or four sets with constant kneading. You should get a fairly lush mass.
6. Further, the sides of the form (with a diameter of 18-20 cm, preferably detachable) are greased with a thin layer of oil and sprinkled with flour. On thebottom spread parchment. Gently pour the dough into it, knocking the mold on the table several times to release excess air.
7. The cake is baked in an oven preheated to 160 degrees for about an hour. Do not be afraid if a dome forms during baking. It can be cut off. The finished product is left to cool in the form (not in the oven, but on the wire rack).
8. Meanwhile the ganache is being made. To do this, heat 250 ml of heavy cream (35%) in a saucepan, bring to a boil, and then remove from heat. Break 250 g of chocolate (dark) and add to the cream. After a few minutes, the mass is stirred until homogeneous. After that, the ganache is poured into a container, covered with a film, cooled and sent to the refrigerator for an hour.
9. Then, the thick mass of ganache is carefully spread onto the cake using a plastic spatula.

The finished product is immediately sent to the refrigerator for 3-5 hours. After this time, the ganache will harden completely, the biscuit will become even more moist and uniform in structure.