Chocolate biscuit in multivark

One of the options for desserts is a luscious, melting chocolate biscuit that can be cooked in a multivarquet. By the way, an excellent way for those who have a bad biscuit in the oven.

Biscuit - in general, baking is extremely capricious, but the ability to cook it is required very often. Cakes, cakes, various desserts often require biscuit cakes as the basis. For those who like to enjoy home-made delicacies from time to time, we will present the recipe for the simplest chocolate biscuit in the multivark.

Chocolate biscuit with boiling water in a multivark

Ingredients:

• egg - 5 pcs .;
• water boiling water - 50 ml;
• oil "Peasant" - 20 g;
• cocoa - 4-5 tbsp. spoons with a slide;
• wheat flour of the highest grade - 2/3 cup;
• sugar, ground in powder - 2/3 cup;
• extra virgin olive oil - 40 ml;
• vanillin - 2 sachets;
• baking powder - 1/2 sachet.

Preparation

First mix the flour with cocoa, vanillin and baking powder and sift several times to make it fluffy and light. Eggs beat the mixer at high speed, gradually adding sugar, until the mass becomes airy and light cream, add the spoon butter, whilst continuing. Next, change the mixer to a spoon or silicone spatula and gently, gradually add a dry mixture, trying to stir very carefully. Komochki should not be, but it is impossible to interfere intensively, because otherwise the dough will not rise. In the end, add boiling water a little bit, gently stir the movements from the bottom up and immediately shift the dough into the capacity of our multivark. Set the mode "Baking" for a time, according to the instructions to your model. We are waiting for the dessert to cool. We decorate a chocolate biscuit baked on boiled water in a multivark, with any cream or jam, syrup, candied fruit, chocolate glaze or simply pour melted chocolate.

Separately it is necessary to tell about not absolutely usual delicacy. If you cook a dessert with this recipe, you will get a chocolate chiffon biscuit, we also prepare it in a multivariate. Chiffonov this sweetness is called not by accident - its structure is unusual for a biscuit: it turns out wet, gentle-airy and very tasty.

Chocolate Chiffon Biscuit in Multivariate

Ingredients:

• egg - 5 pcs .;
• salt - a pinch;
• cocoa - 3-4 st. spoons with a slide;
• boiling water - 1/3 cup;
• sugar - ½ cup;
• powder baking - 1 teaspoon;
• extra virgin olive oil - 4 tbsp. spoons;
• flour of the highest grade wheat - 120 g.

Preparation

This wonderful dessert is prepared in several stages. To begin with, breaking the eggs very carefully, we separate the proteins from the yolks. Proteins immediately clean in the cold. Dissolve the cocoa in boiling water and cool it. Meanwhile, the yolks start to beat with sugar. We try to make the mass become light cream, saturated with air bubbles. Gradually pour in vegetable oil, and then, also a little bit - cocoa. It is better to pre-filter it. Not for long we set aside what turned out and start whipping the proteins with salt. We beat at high speed to get peaks that will not fall when turning the container. The flour is mixed with baking powder and sieved (it is better to use a special mug - so the flour will get into the dough portionwise). We connect all together, gently stirring upwards with a spoon or a special spatula. We shift the dough into the capacity of our device and, choosing the "Baking" mode, we wait, when the device will inform about the dessert's readiness.

To prepare a chocolate biscuit with fillers, for example, with a cherry in a multivark, at the end of the process add the prepared berries.