A lush chocolate sponge cake in a multicooker is the basis for creativity. Secrets of the perfect chocolate sponge cake in the multicooker

A lush chocolate sponge cake in a multicooker is the basis for creativity. Secrets of the perfect chocolate sponge cake in the multicooker

Hardly anyone would argue that one of the best foundations for a cake is a lush and tasty chocolate sponge cake. But this, of course, quite capricious pastries.

But what if you make a chocolate sponge cake in a slow cooker?

This will require less time and will reduce the possibility of failure to a minimum.

General principles of making chocolate sponge cake in a multicooker

The main thing when preparing a biscuit is a thorough preparation of the dough.

First, for making chocolate sponge cake in a slow cooker, you need to take only sifted flour. Many housewives sift flour immediately after purchase, before pouring it into the jar. But for a lush chocolate biscuit in a slow cooker, this is not enough. Flour for this baking must be sifted once or twice just before cooking, in order to saturate it with air.

By the way, cocoa also doesn’t hurt to sift: there are often lumps in it, which are better managed in advance.

Secondly, eggs, which are used for chocolate biscuit in a slow cooker, should be slightly colder than room temperature. They must be divided into whites and yolks and whisk separately. First, the yolks should be mixed with a mixer until the mass is approximately doubled, half of the sugar is filled up and beaten well again. Then the proteins are also whipped with a mixer until the increase in 3 times, sugar is added, everything is again whipped. Only after the egg mixture is fully prepared, one should gradually add flour mixed with cocoa into it, but now the mixer should be set at a low speed, and you can completely interfere with the dough manually.

Thirdly, the baking mold for chocolate sponge cake in the microwave must be prepared in advance so that you can immediately pour the finished dough into it. The form must be kept warm, wiped dry, smeared with oil and sprinkled with something: flour, decoy, crackers ...

The form needs to be filled only by two thirds, because in the process of cooking the biscuit will increase in volume very significantly. Make sure that the rised biscuit does not close the valve and thus does not disturb the circulation of warm air, otherwise the whole product will fall off and be badly baked. Sometimes soda, baking powder or starch are added to the dough for chocolate sponge cake in a multicooker. It is not at all necessary to do this, but if you do decide, then pre-mix these ingredients with flour. But vanilla sugar can be mixed with regular sugar.

Chocolate sponge cake can be served with warm or cold tea, you can pour lipstick or frosting, sandwich with jam, meringue or any cream. Top can be decorated with whipped cream, berries, fruits, etc.

Recipe 1. Chocolate sponge cake in the “Milky” multicooker

Ingredients

  • Eggs - 3 medium eggs
  • Milk - a glass
  • Sugar - glass
  • Flour - one and a half glasses
  • Vegetable (not odorous) oil - half a cup
  • Cocoa - 2 tablespoons
  • Vanillin or vanilla sugar - at will and taste
  • Baking powder - 1 spoon

Preparation Method

The form of multicooker to wipe and lubricate with oil. Sprinkle decoy, crackers, chips from cookies, etc.

Flour mixed with cocoa and baking powder, sift, you can two or three times.

Separate the yolks from the whites, whip them until volume increases, then add sugar and whip again.

Do the same with the whites, whip them into foam. A total of 8-10 minutes of beating.

Combine the whites and yolks, pour in the milk, mix and then add butter and mix the stock again.

Pour the flour in pieces, kneading. Pour the dough into the mold and place in the slow cooker for 75 - 80 minutes, turning on the “Baking” mode.

Recipe 2. Chocolate sponge cake in the “Brewed” multicooker

Ingredients

  • Eggs - 2 large eggs
  • Sugar - 2 glasses
  • Flour - 2 glasses
  • Cocoa - 5-7 tablespoons
  • Milk and water - 1 glass each
  • Vegetable (odorless) oil - half a cup
  • Baking Powder - 2 small spoons
  • Vanilla sugar - a tablespoon

Preparation Method

Prepare the form: grease it and sprinkle with semolina or crackers.

Sift flour, mix with sifted cocoa and baking powder.

Separate the whites from the yolks. Beat the yolks until the weight increases, add a glass of sugar and vanilla sugar and beat again. Beat the whites separately (mix the nozzles of the mixer beforehand and wipe thoroughly: neither the yolk nor the water should get into the whites!) Until a fluffy foam is obtained, then pour the remaining sugar and beat again.

Combine yolks with proteins, mix gently and pour milk and vegetable oil into the mixture. Knead again.

Bring a glass of water to a boil.

At this time, mix a little cocoa flour into the mixture. Stir until water boils, then pour a glass of boiling water into the dough and knead quickly.

Put the dough into the multicooker bowl and set the “Baking” mode and time 75 minutes. If this is not possible, at the end of the first baking, immediately turn on the microwave again.

Recipe 3. Chocolate sponge cake in the “Simple” multicooker

Ingredients

  • Flour - a glass
  • Sugar - a glass
  • Eggs - 6 pieces of the average size
  • Cocoa - 4-5 spoons
  • Baking Powder - 1 teaspoon

Preparation Method

Prepare the form: lubricate it with oil and sprinkle with something to make it easier to remove the biscuit.

Mix flour with cocoa and baking powder and sift into a separate bowl.

Separate the yolks from proteins and whip them until a thick mass is obtained; it should increase in volume. Add sugar and continue beating until smooth and fluffy.

Mix flour with cocoa into the yolk mixture and knead until smooth.

Beat the whites with a clean, dry mixer until you get a stable foam (worth combing).

Stir the squirrels very carefully with a spoon or spatula and immediately put the dough into the form, put the form into the slow cooker and turn on the “baking” mode. After 45 minutes, you can check the readiness of the sponge cake by piercing it with a splinter: if it is dry and clean, yummy food is ready.

Recipe 4. Chocolate sponge cake in a slow cooker with hydrated soda

Ingredients

  • Flour - one and a half glasses
  • Eggs - 5 pieces
  • Soda - half teaspoon
  • Sugar - glass, if desired, a couple of spoons can be more
  • Vinegar or lemon juice - a teaspoon (vinegar is better to take apple)
  • Vanilla sugar - spoon; possible without it
  • Cocoa - 5-6 tablespoons

Preparation Method

To start, prepare the form: lubricate it with oil or fat and sprinkle with crumb, flour or decoy.

Mix flour with cocoa and sift in a separate bowl.

Separate the yolks from the proteins. Put whites in the fridge for a while, and beat the yolks for 7 minutes with sugar and vanilla sugar.

Take out the whites and whip into a strong foam, then gently mix in the yolk mass with a spatula.

Dip the soda with lemon juice or vinegar and add to the mixture.

Dip the cocoa flour a little bit, mixing each portion for 30 seconds, preferably with a whisk or spatula.

Immediately put the dough into a form and place in a slow cooker, setting the appropriate mode for about an hour. After the expiration of this time, check the readiness and, if everything is in order, leave the multicooker turned off inside for another 10 minutes.

Recipe 5. Chocolate sponge cake in “Mokachino” multicooker

This chocolate sponge cake in the crock-pot will turn out with a pronounced coffee taste and will delight true coffee-makers.

Ingredients

  • Flour - one and a half glasses
  • Milk - a glass
  • Sugar - a glass
  • Instant coffee - 4 spoons; if you basically do not use instant coffee, then boil 5-6 tablespoons of ground coffee in a very small amount of water, strain well into a glass and add 10% fat to the top with cream; milk then do not need to add
  • Baking Powder - 1 teaspoon
  • Soda - slightly
  • Cocoa - 3-5 teaspoons
  • Refined vegetable oil - about a third of a glass

Preparation Method

Pre-lubricate the form, and mix the flour with cocoa, baking powder and soda, as well as coffee, if you use instant. Sieve everything through a sieve.

Divide the eggs into yolks and whites and whip separately, then add sugar to the yolks, pour in the milk and beat again with a mixer.

After that, interfere with proteins, and only then - flour mixture.

Put the dough in a slow cooker and bake for about three quarters of an hour. Check the readiness of the torch.

Recipe 6. Chocolate sponge cake in a multicooker on egg whites

Ingredients

  • Egg whites - 8 pieces
  • Flour - incomplete glass
  • Sugar - one and a half glasses
  • Milk - Incomplete Glass
  • Cocoa - 5 spoons (tea)
  • Baking Powder - teaspoon

Preparation Method

Grease the form of multicooker with oil or other grease.

Mix flour with baking powder and cocoa and sift in a bowl. Whip or a mixer to mix the flour mixture with milk.

Squirrels beat with a mixer in a dense foam. Stir the proteins into the dough.

Put the dough in the form and bake for about 45 minutes. Check readiness and, if necessary, bake.

The remaining yolks can be used to make custard, which sandwich biscuit.

Chocolate sponge cake in a slow cooker: tricks and tips

  • The dough for chocolate sponge cake in the slow cooker does not like noise and draft. To minimize the possibility of trouble, you should not leave the dough just to stand on the table. Ready dough for chocolate biscuit in a slow cooker should be immediately poured into a mold and immediately put in a slow cooker (or in a heated oven, if you decide to cook in the oven).
  • As you know, biscuit can not be tolerated when they tactlessly drop into his oven. From this point of view, the preparation of chocolate sponge cake in the slow cooker will help to avoid mistakes, because during cooking no one looks into this device. But even after the end of the process, do not open the slow cooker right away: let it stand for 5 - 10 minutes.
  • To check if proteins are sufficiently whipped, scoop them up with a spoon and turn them over. If the mass is left in the spoon, you can stop beating.
  • In order to cut the resulting high biscuit on the cakes, it is better to use not a knife, but a fishing line or string. This will make the cakes more even and not to break the delicate pastries, which often happens when cut with a knife.
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