Chocolate biscuit on cocoa

I want to share a recipe for a simple chocolate biscuit with cocoa. Only 4 main ingredients - and a chic, lush, airy biscuit is ready! Easy to prepare, suitable for beginners. Try it! Hope you enjoy it as much as I do!

Ingredients

• Eggs - 5 pcs.
• Sugar - 150 g
• Flour - 120 g
• Cocoa - 30 g
• Baking powder - 3 g
• Salt - 1 pinch

Directions

1. The recipe is designed for a form with a diameter of 17-20 cm.
2. I add the baking powder to the sifted flour and cocoa, mix and set aside for now.
3. I separate the eggs into whites and yolks. Be careful not to get a drop of yolk into the protein.
4. I add a good pinch of salt to the proteins.
5. Beat at low speed until light "beer" foam.
6. Then gradually increase the speed of the mixer and in 2-3 passes I add 3/4 of the sugar from the total amount. Beat until dense and stable mass. When the bowl is turned over, the mass remains motionless. While I leave.
7. I add the remaining sugar to the yolks.
8. Beat until lightly whitened and increased in volume.
9. With gentle movements, I combine the whites and yolks.
10. The mass should remain light, tender, airy.
11. Then I sift the dry ingredients in 2-3 passes to the beaten eggs. Each time mixing well with a spatula, carefully, but not for long.
12. The dough will fall a little, but still remain fluffy and airy.
13. I bake a biscuit in a detachable form 17 cm in diameter. I lined the bottom with parchment, I do not grease the sides with anything.
14. The oven is preheated to 170 degrees. Approximate baking time is 30-35 minutes.
15. Focus on your oven and on a dry toothpick, but do not open the oven for the first 25 minutes!
16. Let the cake cool on a wire rack for 10-15 minutes. I cut it out of the ring and leave it to cool completely.
17. Then I wrap the biscuit in a bag or cling film and put it in the refrigerator for 5-6 hours.
18. Chocolate biscuit on cocoa is ready!
19. From the specified number of products, a biscuit is obtained with a diameter of 17 cm and a height of 8 cm.
20. Airy, light, porous. Delicate and fragrant.
21. By itself, the biscuit is dry and needs to be impregnated!
22. I hope you enjoy the recipe and find it useful!