Cocoa biscuit dough
- Vegetarian
- Energy Kcal 144
- Carbohydrates g 20.2
- of which sugars g 15.3
- Protein g 6
- Fats g 4.3
- of which saturated fat g 1.77
- Fiber g 14.3
- Cholesterol mg 136
- Sodium mg 90
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 6 min
- Serving: 6 persone
- Cost: Low
- Note + cooling times
PRESENTATION
The biscuit dough recipe is our secret to achieving perfect, soft, and delicious rolls filled with jams, custard, ganache... The cocoa biscuit dough version is equally perfect for your sweet preparations, creating striking color contrasts with an extra touch of flavor. This type of sponge cake is a soft and thin base characterized by an elastic texture that allows it to be rolled without difficulty, creating exquisite preparations: try our version of cocoa roll with milk cream or the one with white chocolate; they will be perfect to serve as a dessert or a snack for the greediest!
- INGREDIENTS
- Ingredients for a 45x37 cm baking tray
- Eggs 7.8 oz (220 g) - about 4 medium
- Unsweetened cocoa powder 5 tbsp (25 g)
- Type 00 flour ¼ cup (35 g)
- Honey 2 ½ tsp (10 g)
- Sugar 0.4 cup (80 g)
- Water 1 spoonful
- Vanilla extract 1 tsp
How to prepare Cocoa biscuit dough
To make the biscuit dough, first separate the yolks (they should weigh about 80 g) from the egg whites (which should weigh about 120 g) 1; in the bowl with the yolks, add the honey 2, vanilla extract 3, and water.
Add 30 g of sugar taken from the total amount 4. Beat the yolks with an electric whisk 5 until they become light and frothy. Set aside, clean the whisks well. Then add the remaining sugar (50 g) to the bowl with the egg whites 6;
beat the egg whites and sugar with clean whisks (7-8); the egg whites should be beaten until soft peaks form (so that lumps don't form when you combine them with other ingredients). Combine the yolk mixture with the beaten egg whites 9.
In a separate bowl, sift cocoa and flour 10 and add it to the egg mixture 11, stirring gently with a spatula from bottom to top to avoid deflating the mixture 12.
Once the powders are incorporated 13, take a baking tray measuring approximately 18x14.5 inches, lightly buttered and lined with parchment paper, then spread the mixture evenly with a spatula over the entire surface: it should have a thickness of about 0.4 inches 15. Bake the cocoa biscuit dough in a preheated static oven at 428°F for 6-7 minutes (no more).
During the cooking time, you must never open the oven, so that moisture is retained inside. Remove the biscuit dough from the oven 16 and let it cool. Once cool, remove it from the tray, flip it onto a cutting board or work surface, being careful not to break it, and gently peel off the parchment paper 17; now the cocoa biscuit dough is ready to be filled to your taste 18.