Chocolate biscuit step by step. Chocolate biscuit - recipes step by step with photos

Making the right chocolate biscuit at home is not so easy. It is important to take products in the preparation of the dough room temperature or warm. So grains of sugar, salt will dissolve faster. The dough will be better. With step-by-step recipes, you can make chocolate biscuits for the cake yourself. It remains to choose the filling and cream for dessert. And now you are already an advanced confectioner. cook delicious cakes at home. Surprise your family and friends with amazing treats.

The classic egg white biscuit is very fluffy. After baking and cooling, wrap the biscuit with cling film. Leave for 6-8 hours at room temperature. Then unfold and cut into pieces horizontally. Unusually tender cake layers will turn out.

Ingredients

For the recipe, take a chocolate bar with a cocoa content of 70-82%. For lovers of intense chocolate flavor we offer to take bitter chocolate 99%. More in the list of ingredients:

• 100 gr. wheat flour;
• 1 tsp baking powder;
• 1-2 pinches of drinking soda;
• 100 gr. margarine (or butter);
• 2 pinches of vanillin (or 1 tsp vanilla sugar);
• 100-120 gr. dark chocolate;
• 4 selected eggs.

Step by step cooking

The test will not take long. Therefore, immediately turn on the oven to warm up to 180˚C. Chocolate sponge cake recipe step by step:

1. Combine flour with baking powder. Sprinkle a pinch of soda. It is desirable to sift the mass.
2. Combine soft margarine with vanilla.
3. Separate the egg whites from the yolks. Put them in different bowls.
4. Melt the chocolate in a steam bath. Mix with fat mass. Add yolks. Mix thoroughly with a spatula. Pour the flour into the chocolate mixture in several passes. Mix until the dough is homogeneous.
5. Beat the whites with a mixer at medium speed. Gradually add sugar. Then turn up the speed. Beat until stable smooth foam. Pour the foam into the dough. Stir from bottom to top.
6. Grease a round baking dish with a piece of margarine. Lay out all the dough. The biscuit should be baked at 180˚C in the oven. It will take 30-35 minutes.

Has the baking time passed? Check the readiness of the crumb. Pierce with a wooden skewer. If the skewer is dry, you're done. Leave the chocolate biscuit in the mold until it starts to cool. Go around the edge with a silicone knife. Pull out. Leave to cool at normal temperature on a wire rack.

Recipe with cocoa

Chocolate biscuit recipes are simplified by using cocoa. No need to melt chocolate or whip egg whites. Just mix the ingredients with cocoa. Perfect Dough ready.

Biscuit Ingredients

Most delicious biscuit obtained from the minimum composition of products:

• 4 selected eggs;
• 3 art. l. cocoa powder;
• 160 gr. Sahara;
• 200 gr. flour premium;
• 0.5 tsp fine salt;
• 1 tsp baking powder.

How to cook

Before cooking, turn on the oven at 180-190˚С. Grease an oven dish with oil. So, how to make a chocolate biscuit:

1. Break the eggs into a bowl. Turn the mixer on the first speed. It is better to use a stand mixer with a removable bowl. So your hands will be free.
2. Sprinkle sugar over the eggs. Then salt, cocoa. At the end flour, baking powder. Make sure the mass is well mixed.
3. Put the dough into the form.
4. Bake in the oven. After 30 minutes, check the readiness of the crumb. If the center is still raw, bake some more. Enough 8-12 minutes.

This recipe for hastily. Do you have guests in a hurry? Use the step by step guide. By the time the guests arrive, there will be a delicious biscuit on the table. It remains to pour the delicacy with jam and quick cake ready.

In a multicooker with chocolate

How to cook a chocolate biscuit in a slow cooker? Almost the same as in the oven. Knead the dough. To cook, select the program "Baking" for 60 minutes. After baking, leave the biscuit in the switched off multicooker for 15 minutes. Only then pull it out.

Proportions of ingredients

For the chocolate biscuit, take the following ingredients:

• 160 gr. flour;
• 180 gr. margarine (you can butter);
• 2.5-3 tbsp. l. cocoa powder;
• 70 gr. chocolates;
• 3 eggs;
• 2 tbsp. l. sour cream;
• 180 gr. Sahara;
• 0.5 tsp soda;
• the same amount of baking powder;
• some salt.

Sequencing

It will take no more than 4-5 minutes to knead the dough. The rest of the time is baking. Detailed description how to make a chocolate biscuit in a slow cooker:

1. Combine dry ingredients in one cup. These are flour (necessarily of the highest grade), cocoa, soda, salt, ripper. Sift from lumps, excess impurities.
2. Build a steam bath. Melt the chocolate and margarine mixture. Do not overheat the chocolate, otherwise the mass will curdle.
3. Separately beat eggs with sour cream and sugar. Use regular or brown sugar. With cane sugar, the crumb of the pie will turn out cloyingly sweet.
4. Mix sweet eggs with chocolate ganache. Pour in the dry mixture. Mix until a homogeneous dough is obtained.
5. Lubricate the multicooker bowl with grease. Lay out the dough. Close the lid tightly. Cook in baking mode for 60 minutes.

on boiling water

It differs in a special way of kneading the dough. The mass is, as it were, brewed with boiling water. For the filling, take pieces of milk chocolate. The result is a biscuit with chocolate inside.

Required Ingredients and Proportions

Prepare the following foods:

• 120 gr. milk chocolate;
• 300 gr. flour;
• 3 eggs;
• 120 ml of boiling water;
• 200 ml of milk;
• 1 st. l. wine vinegar;
• 100 gr. margarine;
• 350 gr. Sahara;
• 20 gr. baking ripper;
• 1 tsp salt.

Expert opinion

Anastasia Titova

Confectioner

Do you want to replace the chocolate bar with cocoa powder? Take 10% of the weight of the eggs. For 3 cocoa eggs you will need 10-15 grams.

Work algorithm

Repeat the preparation steps. You will get the perfect biscuit cake with chocolate. Recipe:

1. Combine eggs, milk, soft margarine, sugar, salt in one bowl. Mix with a whisk.
2. Add flour. Stir.
3. Pour in hot water. Mix again until a homogeneous preparation is obtained. Add the ripper-vinegar mixture. Stir.
4. Grind the chocolate through a coarse grater or break into pieces. Add to dough. Stir.
5. Divide the dough evenly into 2 molds. Bake at 190˚C in the oven.
Anastasia Titova

Confectioner

Cut each pie into 2 layers. You will get 4 cakes for fluffy cake. Layer the cakes with confiture, grease with cream. Put the dessert together.

On kefir

A classic kefir biscuit that always turns out airy and delicious. This cake is impossible to mess up. Just 2 recipe steps to combine the ingredients. The oven will do the rest.

Product set

For a delicious biscuit, take the following products:

• 2 small eggs;
• 2 tbsp. l. freeze-dried coffee;
• 1 tsp baking powder;
• 160 gr. flour;
• 80 ml sunflower oil;
• 140 ml of kefir;
• 160 gr. Sahara;
• on the tip of a knife of salt.

Cooking process

For cooking chocolate dough follow the instructions:

1. Whisk eggs with sugar and coffee. Pour in kefir, oil. Stir.
2. Add salt, flour, baking powder. Mix until a lump-free consistency.
Anastasia Titova

Confectioner

Freeze-dried coffee, if desired, replace 80 ml of freshly brewed Turkish coffee or 6 tablespoons of cocoa. You will get the most chocolate biscuit. Ready dough put in the form. Select the diameter of the form from 18 to 22 cm. Bake in the oven at 180-190˚C for 35-40 minutes.

Chocolate Chiffon Biscuit

chocolate biscuit called chiffon because of its consistency. The crumb of such a pie is tender, slightly moist. This is a culinary classic. You don't need any special equipment for cooking. Everything is fast and simple. Easy to make at home.

To bake a chiffon biscuit, you need to take

• 1 st. Sahara;
• 2 tbsp. flour (a glass of 250 ml);
• 1 st. warm milk;
• 2 eggs;
• 120 ml of sunflower oil;
• a large pinch of salt;
• the same amount of vanilla;
• 1.5 tsp drinking soda;
• the same amount of baking powder;
• 6 art. l. cocoa powder;
• 50 ml sour cream.

The process of kneading dough and baking

1. A simple recipe for chocolate biscuit starts with dough. In a bowl, combine sugar, vanilla and eggs. Add oil, milk. Add salt, sour cream. Whisk with a hand whisk until smooth.
2. Sift flour, baking soda, cocoa, baking powder directly into a bowl. Stir.
3. Pour in 250 ml of boiling water. Gradually stir into the dough.
4. Cover the form for the semi-finished product with thin paper. Lubricate with oil. Lay out the dough. Level the top. In the form of 18 cm, the cake turns out to be high - 6-7 cm.
5. In a preheated oven (180˚С), send the semi-finished product for 35 minutes. Does your oven have a top-bottom heating function? Turn it on. Baking will go faster.
Anastasia Titova

Confectioner

A light cake will be the basis for a chic biscuit cake. Layer the cakes with cream, decorate with fruits and berries. A chocolate biscuit cake will delight guests at any family holiday. Enjoy your meal.

Delicious chocolate biscuit cake simple recipe will be a highlight not only at the holiday, you can pamper yourself and your family with it on any day. Such a dessert is prepared in 1.5-2 hours, and is considered quite easy. There are no hard-to-find ingredients here. Of course, sometimes it’s easier to go to the store and buy a treat, but if it’s cooked with your own hands and your soul, it will be much tastier. And it's always nice to get praise from the household.

Chocolate biscuit cake

Ingredients:

• egg - 4 pieces;
• sugar - 1 cup;
• salt - a pinch;
• soda - ½ teaspoon;
• cocoa powder - 3 tablespoons.

For impregnation:

• boiled water - 200 grams;
• sugar - 2 tablespoons;
• lemon - 1 piece.

For cream:

• butter - 200 grams;
• vanilla sugar - 1 sachet;
• lemon peel;
• condensed milk - 1 can.

Cooking:

Crack 4 eggs into a cup and beat them well with a mixer or whisk, add salt, unslaked soda, sugar, cocoa powder and mix well again using the same tools.

Slowly and in portions add 1 cup of flour and continue to beat the dough into a biscuit.

Lubricate the form with a small piece of butter and pour into it batter and send it to the oven to bake at a temperature of 180 degrees for about 30 minutes.

To prepare the impregnation, you need to pour sugar into hot boiled water, and pour in the juice of 1 lemon. Mix everything thoroughly and pour over the finished, cooled cakes. How many cakes will look only according to your preferences, one cake can be cut into 2 - 4 pieces.

The next step is to prepare the cream. Remove the zest from the squeezed lemon. Butter, which has melted a little, mix with vanilla sugar, zest and condensed milk. Condensed milk should be poured gradually in portions and mixed with a mixer.

Put the soaked biscuit cakes one by one on a plate. Lubricate the first cake with cream and you can lay out your favorite fruits. We do such manipulations with each layer. Apply cream to the top.

You can decorate with fondant, but this is only optional. She is easy to prepare. 50 grams of butter, 1 tablespoon of condensed milk, 50-70 grams of water, heat in the microwave or on gas, add 1 tablespoon of cocoa powder and mix well.

The consistency should be about like thick sour cream. Decorate the top of the cake with hot fondant. You can not wait until it cools down, in a cold state it will harden.

Chocolate biscuit cake is a very tasty and simple recipe with condensed milk cream

It's simple enough step by step recipe with photo, delicious chocolate biscuit cake. Cream and impregnation can be used for other recipes. For example, as in the following recipe.

For the biscuit:

• flour - 180 grams;
• cocoa powder - 40 grams;
• egg - 4 pieces;
• sugar - 220 grams;
• vanilla sugar - 2 teaspoons;
• salt - a pinch;
• butter - 70 grams.

For impregnation:

• sugar - 100 grams;
• water - 100 milliliters;
• rum - 20 milliliters.

For cream:

• condensed milk - 200 grams;
• cocoa powder - 30-40 grams;
• cream at least 35% fat - 500 milliliters.

Chocolate glaze:

• cream of any fat content - 250 milliliters;
• chocolate - 250 grams.

Cooking:

1. Sift flour through a sieve and add cocoa powder to it.
2. Break the eggs into a separate bowl and add 4 yolks. Pour in sugar and beat with a whisk or with a mixer.
3. Put the sugar-egg mixture on water bath and stirring to bring to a temperature of 43 degrees.
4. Remove the mixture from the gas and beat at the highest speed with a mixer until it cools completely. The mass should increase at least 3 times.
5. Add vanilla sugar and a pinch of salt while beating with a mixer.
6. Gradually, in about three additions, stir the flour and cocoa mixture into the egg mixture. It is advisable to do this with a silicone spatula, you need to interfere from the bottom up from the edges to the middle and in one direction.
7. Set aside a little of the resulting mass in a separate bowl and add melted butter there. You can melt it both in a water bath and in the microwave. Mix thoroughly with a whisk and pour back into the main part biscuit dough. Mix everything well again.
8. Put the dough into a detachable, small form with a diameter of about 26 centimeters. It is advisable to cover the bottom with parchment paper and grease with oil.
9. Preheat the oven to 190 degrees and put in biscuit dough. The preparation time will take about half an hour. Readiness to check with a toothpick or wooden stick. It should not have leftover dough on it.
10. Remove the slightly cooled biscuit from the mold, remove parchment paper and let it rest for 5-6 hours.
11. To prepare the impregnation, you need to pour water into the pan and pour sugar into it. Stir until the mixture is completely dissolved. Bring the mixture to a boil and then remove from heat. Let cool sugar syrup to a temperature of 40 degrees and add rum there and mix.
12. After the biscuit has rested, if necessary, cut off the top in order to level it and cut the cake into 3 parts.
13. To prepare the cream, in a mixer bowl, mix the condensed milk and cocoa powder. Pour the cold cream into a bowl, continue to beat at high speed until a fluffy and airy cream is obtained.
14. The next step is to assemble the chocolate biscuit cake according to this recipe with video. To do this, lay out one cake and soak it evenly with 1/3 of the syrup. After that, put the same part of the cream on top and smooth it. Put the second cake on top and do all the same steps as with the first. Lay the third cake with the smooth side up, soak and grease the top and sides with the remaining cream. Send the cake to the refrigerator for a couple of hours. This is necessary so that it is well soaked and cooled.
15. While the cake is cooling and soaking, you need to prepare the chocolate icing. Pour cream of any fat content into a saucepan and bring almost to a boil.
16. Chop or break the chocolate into smaller pieces and pour over the cream. Let stand and melt the chocolate a little, about 1 minute. Mix well with a spatula homogeneous mass. It should be shiny. This mixture is also called ganache.
17. Leave the ganache to cool, it should remain liquid even when cold, so it needs to be mixed periodically.
18. Preferably before watering the cake chocolate icing, it must be transferred to a wire rack, which is placed over a cup or bowl, so that excess ganache flows there. Pour the icing on the middle of the cake and with a spatula, preferably a metal and thin one, smooth it over the entire surface. After sending the cake back to the refrigerator to cool
19. The rest of the icing can also be cooled in the refrigerator and beat with mixers, and then placed in a confectionery bag, decorate the cake with ganache. Take the cake out of the refrigerator one hour before serving.

This recipe is certainly more difficult than the first one, but despite the fact that they are both made according to the recipe with a photo with a chocolate biscuit base, they are both very tasty.

I think that sponge cakes are the most delicious. But many are afraid to cook them, because they think that a beautiful, fluffy and tasty biscuit is difficult to make. But that's not the case at all. And now I will tell you how to make the most delicious and simple chocolate biscuit. Having prepared it at home, you will go down in family history as the best pastry chef! Are we trying?

Ingredients:

For form 22 cm:

• eggs - 4 pieces.
• sugar - 140 grams.
• flour - 70 grams.
• cocoa - 30 grams.

For form 24-26 cm:

• eggs - 5 pieces.
• sugar - 180 grams.
• flour - 90 grams
• cocoa - 35 grams.

For a 28 cm form:

• eggs - 6 pieces.
• sugar - 220 grams.
• flour - 110 grams
• cocoa - 45 grams.

The most delicious and simple chocolate biscuit. Step by step cooking

1. Turn on the oven so that it has time to warm up well.
2. Mix dry ingredients. Pour cocoa into flour, mix well and sift several times so that the flour is saturated with oxygen and the biscuit turns out to be airy.
3. Now we have to separate the whites from the yolks. It can be done different ways. You can pour the egg into the palm of your hand and pass the protein through your fingers, and put the yolk in another bowl. You can break an egg into a container, take plastic bottle, press it to let the air out, bring it to the yolk, and it will jump into the bottle (but you need to carefully break the eggs so that the yolk does not drip). It is important that the dishes where you put the proteins are dry and clean.
4. Beat egg whites until fluffy and add 1 tablespoon sugar. When all the sugar is in the bowl, beat on the highest speed for 2-3 minutes. The squirrels should not fall out of the bowl if you tilt it - this means that they are well whipped.
5. Now add one yolk to the whites and mix gently at low speed.
6. Pour in the dry ingredients. This should be done carefully, in portions, and it is advisable to sift again. Stir the mixture from bottom to top. Use a wooden or silicone spatula. Do not make sudden movements, everything should be neat, without haste.
7. When the dough is ready, you can transfer it to a split form, only the bottom must be covered with parchment paper. Lubrication is not necessary.
8. Now let's smooth the surface of the biscuit with a spatula and remember a little trick: in order for the biscuit to be even, the form must be twisted clockwise for about 15 seconds.
9. We remove the biscuit in the oven for half an hour - 35 minutes at 170-180 degrees.
10. Another secret: the biscuit is very fastidious and does not like to be disturbed, so while it is baking, you can not open the oven, run near it or scream.
11. After half an hour, check if the biscuit is ready. To do this, take a toothpick or a match and pierce the biscuit in several places, if the stick is dry, the biscuit is ready.
12. We are making a biscuit Polish recipe, and it is called "abandoned", so now is the time to justify the name. We have to throw a biscuit. We take the form, turn it upside down (keep it in gloves or with a towel so as not to burn yourself), raise the form by about half a meter and throw it on the table. Do not be afraid, it will not deform, will not sit down and will not deteriorate. This is another secret: the air in the biscuit rises, so after a while the biscuit shrinks, but if you drop it, the air will come out and the biscuit will not sit!
13. Leave the biscuit on a wire rack, or place three mugs upside down and place a mold on them to cool the biscuit (it will take about an hour).
14. Remove the cooled biscuit from the mold. To do this, cut it with a knife in diameter and pull it out.

Our most delicious and simple chocolate biscuit is ready! You can lubricate it with your favorite cream and eat. Enjoy your meal! Visit the site "Very tasty", we will always find something to surprise you with!

Chocolate biscuit - quite independent product: has a presentable appearance both as a whole and in a section. Tall, porous, with a soft copper tint, impeccable in taste. Powder a handful powdered sugar and give it! And the best basis for a complex cake is not worth looking for. Ordinary biscuits are kept for a day before cutting into cakes for better maturation. This one is ready to be impregnated without delay. Change oil cream on sour cream, custard, protein, coat with citrus or berry curd, collect in a pile, cover with crumbs, coconut flakes, decorate with fruits, marzipan figurines and serve in half an hour.

Prep time: 60 minutes / Serves: 8 / 22 cm tin

Ingredients

• wheat flour 100 g
• eggs 4 pcs.
• sugar 150 g
• dark chocolate 100 g
• butter 100 g
• baking powder 10 g
• salt 2 g

How to make chocolate biscuit

We carry out several processes in parallel - we immediately stock up on bowls, they will need 5 pcs. In two bowls we lay out the separated egg whites and yolks. We take out the eggs (large) in advance from the refrigerator and keep at room temperature for about an hour.

Beat the whites with a mixer for about 3-4 minutes - it all depends on the power of your unit. We stop when we reach airy and steady peaks. In the third container, we drown in a water bath or in microwave oven a bar of black (!) chocolate. Let me remind you that chocolate with a high percentage of cocoa beans is important - this time do not take cocoa powder, even very good one. In another bowl, rub soft, pliable butter and granulated sugar- we work with a fork or a whisk, you can use a combine to knead the dough.

Combining sugar with butter until crumbs, pour viscous warm chocolate, continue to knead and bring the composition to a uniform color.

We return to the yolks - add one egg yolk to the chocolate and already sweet butter. Stir thoroughly each time until smooth.

In the last plate, mix a fraction of salt to enhance the taste, sifted wheat flour and only the highest grade, as well as a serving of baking powder. If you wish to add vanilla flavor, toss in a teaspoon of vanilla sugar at this stage. In two or three doses, we introduce dry ingredients - first chocolate dough will become quite paid and the spoon / whisk / spatula will be difficult to turn.

Finally, we shift the protein foam in parts. Like the yolks, stir each time until completely combined. At the last stage of kneading, the dough with chocolate is noticeably moistened and turns from thick into a fluffy, stretchy, creamy one.

For convenience and for the sake of the ideal side of the future product, we lay a heat-resistant form with a diameter of 22 cm with sheets of baking paper. We do not lubricate with any fat. We fill with sticky dough - level the surface and send it to a preheated oven. We bake a homemade chocolate biscuit for about 30 minutes at a temperature of 180 degrees. Do not open the door for the first 20 minutes - biscuit cake fall off or swell unevenly!

After half an hour, we check the crumb, puncturing with a long torch. If there are no wet clots, take it out. Many cooks cool biscuits without removing them from the dishes, turning them upside down and setting them at a certain height above the countertop. I have another way. Right in the form, in the initial position, we throw it on the table (we spread a towel for a soft landing) from a height of about 50 cm. You can do it a couple of times. We shake the high and porous cake, do not allow it to shrink. Then we take it out, cool it down. Carefully tear off the parchment from the cold biscuit, turn it upside down.

Loose, with a bright aroma of chocolate, the biscuit is beautiful and tasty on its own - we powder it a little or choose a complex decor. See what sweets are on hand. Jam, condensed milk, ice cream, nuts and fresh berries are suitable here.

If there is already a reason, we build a full-fledged cake. Cut into three cakes, grease with sweet and sour impregnation, gentle cream, impromptu decorate. Happy tea!

It is easy to turn a biscuit with cocoa into a cake by cutting it into 2-3 cakes and smearing it with your favorite cream. But for the result to really please you, be sure to bake the biscuit in advance, preferably in the evening, so that it has time to “rest”, then the cakes will be softer and juicier, and will not crumble much.

From the indicated amount of ingredients, you will get a cake with a diameter of 20 cm. It is easy to divide it into 3 cakes about 1.5 cm thick. You can use any cream for the layer that you like, I prepared With chocolate cream on cream. And do not forget to grease the cakes with impregnation before applying the cream, then they will be even juicier and will not absorb excess cream.

Total cooking time: 40 minutes
Cooking time: 30 minutes
Output: form 20 cm

Ingredients

• chicken eggs - 4 pcs.
• sugar - 150 g
• wheat flour - 115 g
• cocoa powder - 25 g
• butter - 40 g
• salt - 1 chip.

Cooking a classic biscuit with cocoa

All ingredients for the preparation of biscuit dough must be warmed up to a comfortable room temperature. Therefore, do not forget to get eggs from the refrigerator in advance - at least 1-2 hours in advance. Turn on the oven to warm up. Sift flour and cocoa powder through a fine sieve, mix, set aside. Separate the whites and yolks - very carefully so that not a drop of the yolk gets into the protein mass, otherwise it will not whip well.

Mix 4 egg yolks (65 g) with half the sugar (75 g) in a deep bowl. Beat thoroughly with a whisk so that the mass brightens and all the grains of sugar dissolve.

Separately, beat 4 egg whites (150 g) with a pinch of salt in a bowl until the mixture turns grayish in color and starts to form small bubbles. Then pour the remaining sugar (75 g) in a thin stream, whisking all the time with a mixer. The protein mass should turn white, become more fluffy and form dense peaks that will be held on the whisks of the mixer.

Gently, using a spatula (not a mixer!), Combine the whipped egg whites with the yolks. Stir with movements from the bottom up, slightly so that the proteins retain airiness.

Add flour mixed with cocoa powder. Mix quickly (about 15 seconds) so that air bubbles do not escape from the dough and collapse.

At the very end, pour in 40 g of melted butter - it should be warm, but not hot (you can melt it in a microwave or in a water bath). Stir again with a spatula until smooth.

Carefully pour the biscuit dough into a baking dish. The optimal diameter is 20 cm. It is also advisable to prepare the form in advance: put parchment on the bottom, grease with a small amount vegetable oil and dust with flour. Spread the dough with a spatula so that it lays in an even layer.

By this time, the oven should already be preheated to 180-190 degrees. Place the mold on the middle rack and bake the cake for 30-40 minutes. Readiness, as usual, is determined by a skewer, it should come out dry. Important! Do not open the oven door for the first 30 minutes so that the biscuit does not settle!

Cool the finished biscuit on a wire rack. Once it has completely cooled, wrap it in clean parchment paper or cling film, then put in the refrigerator for at least 2-3 hours, and even better at night - after standing, the biscuit will get stronger, and the moisture inside it will be distributed evenly, it will be more juicy.

Cut the cooled biscuit with cocoa into 2-3 cakes, soak in syrup with cognac, dessert wine or juice, then grease each with cream, stack on top of each other. Cover the cake with icing, leave in the refrigerator for a couple of hours to soak and completely solidify. Happy tea!