Genoese chocolate biscuit

A chic biscuit for your dear people. Let's enjoy? Of course, the biscuit is capricious, but according to this recipe you will succeed. Unless, of course, you follow the recipe.

Ingredients

• Chicken eggs - 6 pcs.
• Granulated sugar (fine) or powdered sugar - 190 g
• Flour - 100 g
• Cocoa powder - 30 g
• Butter - 80 g
• Powdered sugar for decoration

Directions

1. Turn on the oven. Sift flour.
2. Melt butter over low heat and cool to room temperature.
3. Put a pot of water on the fire, bring to a boil. Grind granulated sugar using kitchen appliances or use powdered sugar. In a bowl, beat the eggs, add fine sugar (powder).
4. Place the bowl on the steam bath. Beat with a whisk, while heating the mixture to a temperature of 30-35 degrees.
5. Remove the bowl from the steam bath, beat the mixture with a mixer for 10-15 minutes. The egg mass should increase by 2-3 times.
6. Mix flour with cocoa. Sift 1/3 of the cocoa flour into the egg mixture. Stir with a wooden spoon (or whisk) in a few movements from the bottom up. Then, along the wall of the bowl, pour half of the melted cooled butter into the dough. Mix again from top to bottom. Another 1/3 flour mixture. Mix. Then more oil. Mix. The last third of flour with cocoa. Mix.
7. Line the bottom of the mold with parchment. As soon as the mass becomes homogeneous, it must be poured into a pre-prepared form.
8. Put the form in the oven on the middle shelf. Bake the Genoese chocolate biscuit for 30-35 minutes at a temperature of 180 degrees. Do not open the oven! The readiness of the biscuit can be checked with a match (wooden stick). Cool the chocolate biscuit in the mold.
9. Genoese chocolate biscuit is ready. You can simply sprinkle the cooled biscuit with powdered sugar or make a cake with cream from the biscuit.
10. Enjoy your meal!