Polish chocolate biscuit

Bread 471 Last Update: Jul 10, 2021 Created: Jul 10, 2021 0 0 0
Polish chocolate biscuit
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 1 hours
  • Calories: 1485
  • Difficulty: Easy
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A fluffy, delicious and beautiful biscuit for a cake according to a simple recipe. The Polish-style chocolate sponge cake, which we cook in the oven, is obtained even by novice cooks, if you strictly follow the recipe for this homemade baking.

They say that such a chocolate sponge cake is very popular in Poland, and it is called abandoned because immediately after baking, right in the form of a cake, you need to throw it on a flat surface. Thanks to this procedure, excess air leaves the biscuit, and after cooling, the baked goods remain ideally high, airy and porous.

We use medium-sized chicken eggs for making Polish chocolate biscuit (about 50 grams each, category C-1), and wheat flour - the highest grade. Choose good quality and unsweetened cocoa powder. I do not recommend changing the amount of sugar in the composition of the Polish chocolate biscuit. This recipe does not use baking powder or baking soda.

Ingredients

Directions

  1. To make Polish chocolate biscuit, we need the following ingredients: premium wheat flour, medium-sized chicken eggs (about 50 grams each), granulated sugar, quality unsweetened cocoa powder and a little salt.
  2. We immediately turn on the oven to warm up to 180 degrees. I have a regular Hephaestus gas oven, bottom heating, no convection. First of all, we will prepare the necessary products for making a chocolate biscuit. Sift 90 grams of wheat flour into a separate bowl and add 35 grams of cocoa powder there.
  3. Thoroughly mix the dry workpiece, then sift the cocoa flour through a fine sieve (preferably twice). As a rule, there are a lot of rather large lumps in cocoa powder, which is why it is so important to loosen it. As you noticed, baking powder is not used in this chocolate biscuit recipe.
  4. We wash and thoroughly dry chicken eggs (5 pieces). Then carefully separate the whites from the yolks and put them in different dishes. Personally, I find it most convenient to do this with my hands: I break the egg on a flat surface, pour it into my palm and pass the egg white through my fingers. Pure yolk remains in the palm of my hand - I transfer it to a separate bowl. This way you can not only get perfectly clean proteins, but also make sure that the eggs are not spoiled. Do you want me to reveal a little secret? For some, even properly prepared biscuits still smell like scrambled eggs. Did you recognize yourself? The whole problem in the chalaza is the cord that supports the yolk in the protein from 2 sides. If you remove it (just gently pinch it off with your finger), there will be no smell.
  5. Always use a clean, fat-free and dry dish to whisk the whites. The beaters should also be prepared in the same way. Pour the egg whites into a container of a suitable volume, add a pinch of salt (it will help the whites beat better and faster).
  6. We begin to beat the whites with a mixer until light foam, then gradually add 170 grams of granulated sugar. It is best to use fine sugar - it dissolves faster.
  7. Beat the whites at a fairly high speed until a dense and snow-white mass is formed. If you turn the bowl over, the squirrels won't budge. The guarantee of a high and fluffy chocolate biscuit is high-quality beaten egg whites!
  8. You can see what the meringue (egg whites whipped with sugar) should look like: it is quite dense, fluffy and glossy (glitters). At the same time, it keeps its shape and relief stably. Do not whisk the whites completely - the biscuit will most likely settle after baking.
  9. Now injects the egg yolks into the meringue one at a time. Continuing to beat, add the egg yolk, and when it completely interferes with the protein, add the following. Everything about everything will take you about 1 minute.
  10. At the same time, the whipped mass should still remain fluffy.
  11. The next step in making Polish Chocolate Biscuit is to add the dry mix. Here it was very difficult for me to show the process, since I have only two hands. We take a sieve, pour into it flour with cocoa, which we sifted in advance.
  12. We take a whisk in the other hand (you can use it manually, you can use it from a mixer). Constantly sifting the chocolate dry mixture, mix it into the beaten eggs with very quick circular movements with a whisk. In just 15 movements, not a single dry lump should remain. That is, we work at the maximum manual speed that we are capable of. Undoubtedly, you can choose for yourself the classic version of kneading biscuit dough - using a silicone spatula, folding movements in a circle. But I still strongly advise you to try the first method - it will not let you down.
  13. The result is an airy, stable and smooth chocolate biscuit dough. It does not spread, but keeps its shape.
  14. To bake Polish chocolate biscuit according to the specified product layout, you will need a form with a diameter of 20 centimeters. Of course, more is possible, but in this case the finished biscuit will be so high. I use a culinary ring in which I made a diameter of 20 centimeters. Wrapped the bottom and sides with 3 layers of food foil, placed the structure on the bottom of a larger diameter baking dish. If you are using a split mold, line the bottom with parchment paper. It is not necessary to lubricate either the bottom or the walls of the mold - this is important! We shift the dough into a mold - it keeps its shape perfectly and does not spread.
  15. To remove large air bubbles, take a stick and gently level the biscuit dough in a circle along the entire depth.
  16. We put the mold with chocolate dough in a preheated oven on the middle level and cook at 180 degrees for about 40-45 minutes until dry. I have a gas oven, bottom heating, no convection. Focus on your oven! We check the readiness with a wooden skewer, which should come out of the dough completely dry.
  17. We take out the form from the oven, turn it upside down and throw it on a flat surface from a height of about half a meter. Yes, that's why the Polish chocolate sponge cake is called thrown. Only not on a grand scale, but simply let go of the form - it falls freely.
  18. In this position, let the still hot biscuit cool completely on the wire rack.
  19. After cooling, turn the mold over and let the baked goods mature at room temperature for 4-8 hours. Thanks to this, the biscuit dough will dry out, it will not crumble when cutting, and when soaked with syrup, it will soak into porridge.
  20. When the biscuit has cooled and stood, carefully cut it out of the mold with a sharp knife along the walls, then remove the foil (paper) from the bottom. In this form, a Polish chocolate sponge cake weighs about 500 grams.
  21. Lush, delicious and beautiful chocolate sponge cake you will definitely like. Cook for your health and bon appetit, friends!

Polish chocolate biscuit



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 1 hours
  • Calories: 1485
  • Difficulty: Easy

A fluffy, delicious and beautiful biscuit for a cake according to a simple recipe. The Polish-style chocolate sponge cake, which we cook in the oven, is obtained even by novice cooks, if you strictly follow the recipe for this homemade baking.

They say that such a chocolate sponge cake is very popular in Poland, and it is called abandoned because immediately after baking, right in the form of a cake, you need to throw it on a flat surface. Thanks to this procedure, excess air leaves the biscuit, and after cooling, the baked goods remain ideally high, airy and porous.

We use medium-sized chicken eggs for making Polish chocolate biscuit (about 50 grams each, category C-1), and wheat flour - the highest grade. Choose good quality and unsweetened cocoa powder. I do not recommend changing the amount of sugar in the composition of the Polish chocolate biscuit. This recipe does not use baking powder or baking soda.

Ingredients

Directions

  1. To make Polish chocolate biscuit, we need the following ingredients: premium wheat flour, medium-sized chicken eggs (about 50 grams each), granulated sugar, quality unsweetened cocoa powder and a little salt.
  2. We immediately turn on the oven to warm up to 180 degrees. I have a regular Hephaestus gas oven, bottom heating, no convection. First of all, we will prepare the necessary products for making a chocolate biscuit. Sift 90 grams of wheat flour into a separate bowl and add 35 grams of cocoa powder there.
  3. Thoroughly mix the dry workpiece, then sift the cocoa flour through a fine sieve (preferably twice). As a rule, there are a lot of rather large lumps in cocoa powder, which is why it is so important to loosen it. As you noticed, baking powder is not used in this chocolate biscuit recipe.
  4. We wash and thoroughly dry chicken eggs (5 pieces). Then carefully separate the whites from the yolks and put them in different dishes. Personally, I find it most convenient to do this with my hands: I break the egg on a flat surface, pour it into my palm and pass the egg white through my fingers. Pure yolk remains in the palm of my hand - I transfer it to a separate bowl. This way you can not only get perfectly clean proteins, but also make sure that the eggs are not spoiled. Do you want me to reveal a little secret? For some, even properly prepared biscuits still smell like scrambled eggs. Did you recognize yourself? The whole problem in the chalaza is the cord that supports the yolk in the protein from 2 sides. If you remove it (just gently pinch it off with your finger), there will be no smell.
  5. Always use a clean, fat-free and dry dish to whisk the whites. The beaters should also be prepared in the same way. Pour the egg whites into a container of a suitable volume, add a pinch of salt (it will help the whites beat better and faster).
  6. We begin to beat the whites with a mixer until light foam, then gradually add 170 grams of granulated sugar. It is best to use fine sugar - it dissolves faster.
  7. Beat the whites at a fairly high speed until a dense and snow-white mass is formed. If you turn the bowl over, the squirrels won't budge. The guarantee of a high and fluffy chocolate biscuit is high-quality beaten egg whites!
  8. You can see what the meringue (egg whites whipped with sugar) should look like: it is quite dense, fluffy and glossy (glitters). At the same time, it keeps its shape and relief stably. Do not whisk the whites completely - the biscuit will most likely settle after baking.
  9. Now injects the egg yolks into the meringue one at a time. Continuing to beat, add the egg yolk, and when it completely interferes with the protein, add the following. Everything about everything will take you about 1 minute.
  10. At the same time, the whipped mass should still remain fluffy.
  11. The next step in making Polish Chocolate Biscuit is to add the dry mix. Here it was very difficult for me to show the process, since I have only two hands. We take a sieve, pour into it flour with cocoa, which we sifted in advance.
  12. We take a whisk in the other hand (you can use it manually, you can use it from a mixer). Constantly sifting the chocolate dry mixture, mix it into the beaten eggs with very quick circular movements with a whisk. In just 15 movements, not a single dry lump should remain. That is, we work at the maximum manual speed that we are capable of. Undoubtedly, you can choose for yourself the classic version of kneading biscuit dough - using a silicone spatula, folding movements in a circle. But I still strongly advise you to try the first method - it will not let you down.
  13. The result is an airy, stable and smooth chocolate biscuit dough. It does not spread, but keeps its shape.
  14. To bake Polish chocolate biscuit according to the specified product layout, you will need a form with a diameter of 20 centimeters. Of course, more is possible, but in this case the finished biscuit will be so high. I use a culinary ring in which I made a diameter of 20 centimeters. Wrapped the bottom and sides with 3 layers of food foil, placed the structure on the bottom of a larger diameter baking dish. If you are using a split mold, line the bottom with parchment paper. It is not necessary to lubricate either the bottom or the walls of the mold - this is important! We shift the dough into a mold - it keeps its shape perfectly and does not spread.
  15. To remove large air bubbles, take a stick and gently level the biscuit dough in a circle along the entire depth.
  16. We put the mold with chocolate dough in a preheated oven on the middle level and cook at 180 degrees for about 40-45 minutes until dry. I have a gas oven, bottom heating, no convection. Focus on your oven! We check the readiness with a wooden skewer, which should come out of the dough completely dry.
  17. We take out the form from the oven, turn it upside down and throw it on a flat surface from a height of about half a meter. Yes, that's why the Polish chocolate sponge cake is called thrown. Only not on a grand scale, but simply let go of the form - it falls freely.
  18. In this position, let the still hot biscuit cool completely on the wire rack.
  19. After cooling, turn the mold over and let the baked goods mature at room temperature for 4-8 hours. Thanks to this, the biscuit dough will dry out, it will not crumble when cutting, and when soaked with syrup, it will soak into porridge.
  20. When the biscuit has cooled and stood, carefully cut it out of the mold with a sharp knife along the walls, then remove the foil (paper) from the bottom. In this form, a Polish chocolate sponge cake weighs about 500 grams.
  21. Lush, delicious and beautiful chocolate sponge cake you will definitely like. Cook for your health and bon appetit, friends!

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