Many mistakenly believe that this dessert comes from the distant Soviet Union. But the secret of the fame of the boiling water biscuit recipe is hidden much deeper! The peak of its popularity falls on the 80-90s of the last century - the time when foreign soap series and book novels only came into fashion. The public absorbed them en masse and implemented the advice from them directly into life. One of these love stories was Laura Esquivel's bestseller "Chocolate on boiling water", which was filmed in 1992 and saw the world already on the blue screen. It was in it that the recipe for chocolate biscuit in boiling water was published and many Soviet hostesses copied it into their culinary notebooks. However, the film has long been forgotten, but the chocolate biscuit in boiling water still pleases us with its taste and aroma, so let's once again enjoy its appetizing look.
This will require:
- 1.5 tbsp. flour;
- 1.5 tbsp. granulated sugar;
- 1 tbsp. water or milk;
- 100 ml of vegetable oil;
- 2 chicken eggs;
- 5 tbsp. spoons of cocoa powder;
- a pinch of salt;
- 1 tsp soda slaked with vinegar;
- 1 tbsp. steep boil.
- The recipe for a biscuit in boiling water is extremely simple and easy, especially if you have already prepared all the necessary products. As soon as we start cooking it, we immediately put a kettle of water on to heat up. We will need a glass of boiling water at the very end of mixing the dough, so it will be better if the kettle is already hot.
Let's prepare the products necessary for the biscuit.
- Break chicken eggs into a bowl and pour in vegetable oil. Pour all the granulated sugar there. You can dream up a little and replace vegetable oil with olive or raw sunflower oil - it will also turn out delicious.
In a bowl, combine beaten eggs, vegetable oil and granulated sugar.
- Next, pour in water or milk - the choice is optional. But it is best to slightly warm up to room temperature so that the sugar in the liquid can dissolve, but the eggs do not curdle. With a whisk, knead everything into a homogeneous dough.
Now add milk or water at room temperature to the dough, and then mix everything well.
- Cocoa powder, due to its fat content and due to the presence of vegetable oil, is very difficult to interfere with the dough, so it is best to introduce it among the first, using a whisk for convenience.
We mix cocoa powder into the dough.
- Then comes the turn of wheat flour - you need to pour the whole mass at once, passing through a sieve to add airiness, and mix it with a fork, as the dough will become very thick and look like chocolate cream.
Pour the flour at a time, which is better to sift first.
- It will even lay down attractively in layers if you lift the whisk with it higher. You can look at such culinary beauty without stopping - so alluring she looks.
To make sure that the consistency of the dough is correct, make sure that it drains from the whisk slowly and lays down in layers.
- But, alas, nothing lasts forever and we will slightly correct the dough by pouring a glass of boiling water into it and stirring it instantly. Yes, right now the turn has come to use water from a boiled kettle. The dough will become much thinner this way.
At the end, pour a glass of boiling water into the dough - dilute it.
- But do not forget about such a small product, so necessary for splendor, like soda. We collect a full teaspoon of soda and extinguish it with vinegar. For this, both ordinary 9% vinegar and apple cider vinegar are perfect. We will try to mix soda bubbles as deep as possible so that they are evenly distributed over the dough.
Quench a teaspoon of soda with vinegar and add to the dough.
- Pour the chocolate dough into the mold and place in the oven, heated to 160-180C for 40 minutes. Due to the fact that the biscuit contains vegetable oil, it is baked much longer than its usual counterpart, but it is checked for readiness in the same way as a biscuit on chicken eggs - with a toothpick.
Pour the dough into a mold and bake at a temperature of about 180 degrees for at least 40 minutes.
- If it turns out to be dry when deepening it into a biscuit, then it can already be safely removed from the oven. Such a biscuit is not afraid of cold air and does not fall off, so take it out without fear.
After the lapse of time, check the readiness of the biscuit with a wooden stick. If the stick remains dry, the biscuit is ready.
- Be sure to let the dessert cool before decorating it. If you decide to sprinkle powdered sugar on a hot biscuit, you run the risk of getting a wet sugar crust on top. Even the cream must be applied to a chilled dish. By the way, the chocolate biscuit itself in boiling water is very similar to a cupcake, and their recipes are very similar. If you are baking it as a base for a cake, then cut the biscuit flat in half - it will cool faster this way. However, remember that it is very soft and airy, so it can easily deform.
The finished biscuit should be cooled and only then decorated with powdered sugar.
The benefits of biscuit
In this way, you can cook vanilla biscuit in boiling water. Its preparation is many times easier, because you will not need to mix cocoa powder into the dough. Boiled vanilla biscuit recipe replaces cocoa with vanilla or vanilla sugar, hence the name of this dessert. The benefits of a biscuit sweet dish are obvious even in the fact that it is obtained in any case and with any sequence of mixing products. If it doesn’t rise, then you forgot to add some ingredient to the dough! The only drawback of the delicious chocolate cake is its high calorie content, so it is best to enjoy it in the morning, preferably for breakfast with a cup of freshly brewed tea or coffee!