Chocolate cake in the microwave

[Olenka,]

Valya and the girls who fell in love with this fast cooking recipe! I want to share with you how I made this chocolate and white "biscuit"!
I already baked chocolate, but half a portion (there was no mold), but now I baked it, Super high 7 cm, and it seemed to me that it fell off because I opened the MV (it rose up to 10 cm). But ...... now about my experiment. I decided to try to make a cake, in the cut of which there will be a chessboard. Before that I have already baked a chocolate one, Valechka bows to you! After thinking a little, what is the difference between chocolate and the usual one and decided to replace cocoa with flour, but add vanilla ... And about happiness ... I did it, but ... it came out higher than 9 cm (I think because of that originally set the right time). By weight 1000 + - 50 gr.
Cut tomorrow

Olenka, looking forward to tomorrow photo

Olya, what time is it? And instead of cocoa, did you add something or just remove cocoa from the recipe?
And how do you like the taste, if at all without chocolate, but only vanilla?

Valentine, and many thanks from me. An excellent result and bypassing the time. Made half the portion and cooked pancho. Thank you
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Valya and the girls who fell in love with this fast cooking recipe! I want to share with you how I made this chocolate and white "biscuit"!
I already baked chocolate, but half a portion (there was no mold), but now I baked it, Super high 7 cm, and it seemed to me that it fell off due to the fact that I opened the MV (it rose up to 10 cm). But ...... now about my experiment. I decided to try to make a cake, in the cut of which there will be a chessboard. Before that I have already baked a chocolate one, Valechka bows to you! After thinking a little, what is the difference between chocolate and the usual one and decided to replace cocoa with flour, but add vanilla ... And about happiness ... I did it, but ... it came out higher than 9 cm (I think because of that originally set the right time). By weight 1000 + - 50 gr.
Cut tomorrow

So did you cook in a slow cooker?

So did you cook in a slow cooker?

No, in the microwave

Here is my cake

Olya, what time is it? And instead of cocoa, did you add something or just remove cocoa from the recipe?
And how do you like the taste, if at all without chocolate, but only vanilla?

My microwave is ancient, 7 minutes was not enough for me, I added 1 each and only 12 minutes left. White immediately set it for 12 minutes. Instead of cocoa, I added flour. Yummy

Well, I couldn't pass by such a miracle recipe, captivating with its lightness and such excellent reviews. Baked according to the proportions of the author, where indicated in grams. Only I had only 50 grams of cocoa, but I needed 70, but still the color turned out to be very chocolate! I baked it in a plastic saucepan with a diameter of 18 cm, the raw dough was 4.5 cm high, the height of the finished biscuit was 10 cm. Power 850, 8 minutes. The biscuit did not fall off, only a little bit on top stood in the middle, I turned it over and everything smoothed out. I laid the bottom of the saucepan with parchment, and forgot to grease the sides, I had to cut it off with a knife - my daughter ate everything that stuck to the walls, she said very tasty, I didn't get a crumb - I barely managed to grab a biscuit when she was about to bite off directly from it The weight at the exit turned out to be 900 g ... Here is such a handsome man turned out for me. Valentina - thanks a lot in advance !!!
Well, after a day and my cut came in time Cream did the same as Valentina's, but in the microwave, as Vitalinka suggested.One digression - there was no cream, I added 42% Valio sour cream, the cream was a little thin, but all together harmoniously, very chocolate - really for true connoisseurs of chocolate pastries. I also laid it with cherries, it seems to go well with chocolate cakes. I cut the cakes especially thickly so that there was more of the biscuit flavor, and so the cream would probably need one and a half servings, at least, although with cream it may not. Everything, now the recipe is in the bookmarks, thanks a lot !!! Easy, fast and delicious!

[Natusik,]

Natusik, Well, you concocted a cake, tall One hundred points!

Natasha, well, just "Uncle Styopa" turned out! Did you bake it immediately for 8 minutes or gradually add time?

[Grigorivna]

Grigorivna Pleased with the cutter! Handsomely!

NataST Well, you, Natasha, just killed with a cake. Wow! This is the size! Ah yes, handsome !!!!

Oh, thank you girls very much, but I just did everything in exact accordance with the wonderful recipe And the diameter was only 18 cm, that's the height, but she herself is also happy, as there was no friendship with chocolate, but here it will definitely be First put on 7 minutes, then poked it with a stick - it seemed to be dry already, but the top itself seemed a little damp - I added another minute. Now I have already collected it, cut it into 5 cakes, and one of us all the same with my daughter could not resist and ate it - delicious !!!

It would be interesting to try to bake a cake in a micra, unfortunately there is no suitable form

It seems to me that it will work in a glass bake, but as a last resort in a plastic container of a suitable size with the appropriate marks

[Albina]

Albina I, too, could not find a suitable form for a long time. Look at post number 5 on page 1, I wrote there how I got out of this situation

Valentine, you're writing about plastic milk buckets. Are we talking about disposable plastic containers? Dense, of course, and not for salads by weight. I also look closely at them, it was scary. We sell these for caviar, and in the form of buckets, both round and rectangular.
And you can take out information about grams, and the ratio of power-mold diameter-time under the recipe. I had to re-read everything myself in spoons, but many will come in handy.
I don’t understand, do you add cocoa to the cream in addition to chocolate or instead of it? Replace the cream with the same amount of milk or can you take low-fat and boil it with milk as well?
I'm going to go check my cocoa on this sponge cake; his price is suspiciously low (my husband bought it).

I baked in a glass form and everything worked out great

Ohohoyushki-hoho cocoa really sucked. Crunching on the teeth, not fragrant, or rather with some incomprehensible taste, the dough for some reason turned out to be thick, I added a little milk and butter, but it did not save. It did not become as liquid as in the photo. Therefore, it rose unevenly, poorly aligned with a spatula. Height after baking is 3.5 cm in places, 4 cm in places plus a small mound in the middle. If everything was smooth, then cm 4+ would have turned out. Mold diameter 19-20 cm (depending on which ruler to measure). However, the biscuit is not dry. I will redo it with normal cocoa, I'm sure it will be delicious.
Something for me is this biscuit bewitched of some kind. There is a recipe for a cupcake from my mother's old notebook, so it is one to one in ingredients, only the proportions are slightly different. So I already got on it with bad cocoa, swore cheap and wrong not to take. Thank you husband

[VictoriaCam]

VictoriaCam Victoria, do not worry, the trouble has begun. Then everything will go smoothly. I took the buckets not disposable, but from a dense material and have already used forms from them many times. But, given the difference in our geographic location, we must think that we may not have the same products or buckets.
I can't write time and power. If you have read most of the posts, then we all write about the fact that everyone does it differently. It depends on the quality of the microwave (old, new) and on the voltage in the network. Here is just a selection method. For each his own.I will ask the moderators about grams, how this can be done in the recipe. If prompted, I will add a gram table.
Based on the description of your pastry, you have made a thick dough. A little thinner. It should drain easily from the kneading dish. If the rise is small, then the dough is thick.

Ohohoyushki-hoho cocoa really sucked. Crunching on the teeth, not fragrant, or rather with some incomprehensible taste, the dough for some reason turned out to be thick, I added a little milk and butter, but it did not save. It did not become as liquid as in the photo. Therefore, it rose unevenly, poorly aligned with a spatula. Height after baking is 3.5 cm in places, 4 cm in places plus a small mound in the middle. If everything was smooth, then cm 4+ would have turned out. Mold diameter 19-20 cm (depending on which ruler to measure). However, the biscuit is not dry. I will redo it with normal cocoa, I'm sure it will be delicious.
Something for me is this biscuit bewitched of some kind. There is a recipe for a cupcake from my mother's old notebook, so it is one to one in ingredients, only the proportions are slightly different. So I already got on it with bad cocoa, swore cheap and wrong not to take. Thank you husband

I also had cocoa powder, which cracked on my teeth, just like sand !!! Brrrrr! Recently I bought an alkalized Italian one. What a song it is !!!! Just don't get used to it, how much less from the usual it should be poured ???

I also had cocoa powder that cracked on my teeth, just like sand !!! Brrrrr! Recently I bought an alkalized Italian one. What a song it is !!!! Just don't get used to it, how much less from the usual it should be poured ???

It needs to be poured in 2 times less.

I say, the bewitched kneaded a portion into 1 egg. She poured the flour gradually, and still she managed to flop down at me, again it turned out thick, though not like the last time. I put it on for 5 minutes, I didn't open the stove right away - as a result, a crouton. Really delicious. Anyway, I smeared a thin crust with sour cream, put the compote cherries, put the pieces on top, which I dipped in sour cream. How-the thread is soaked

Hurrah! Happened! Thanks for the recipe. Baked at 900 half portions for 5.5 minutes. Just a culinary treasure. (y) Valentina, are there any fresh or frozen carbolines in your photo? I have one cut into stars in the cell. I wonder if you defrost what happens.
Now I need a form for MV with vertical sides.

[Arinna]

Arinna I have fresh carambola. How she will behave after defrosting I do not even know. Exotic fruits are unpredictable. And there was no need to try. Carambola is always available in supermarkets.

I had to freeze so as not to throw it away. I brought fruits from the tropics, but nobody checked this one. There will be time, try it in jelly, or something else to decorate the cake.

And today I again baked a biscuit in a microwave oven. For the whole portion. Oh, and turned out tall, beauty!
What an easy and quick recipe, no problems.
Valya, I can't stop thanking you.

I'm going to make Euphoria cake.

Thanks for the recipe!
I baked a chocolate biscuit in the microwave today, and I was 100% satisfied with the result. Fast and delicious!
Knead it in half a portion, reduced the baking powder, put 1.5 tsp.



in the context

Julia, a very beautiful biscuit! At what power did you bake and for how many minutes?

I baked for 7 minutes. at a power of 800. Instead of a mold, I used a plastic food container d = 18 cm (not disposable), lubricated a little rast. oil. After baking, did not open the oven immediately, min. after 10-15 she took it out and turned it over on the wire rack, tapped it lightly on the shape with my palm and the biscuit came out perfectly.

Julia, thank you!

Julia! Excellent result!!!!

THANK YOU!
I'll try orange tomorrow.

And if I replace milk with sour cream (well, there is no milk, but I really want to bake it) in a smaller quantity? ruin the case? What do you think, hostesses?

Better with water ...

Thank you, Valentina! I will try )))))

Valyusha, I, well ...As always, just (when everyone has already tried it) I found your recipe, and then not m = herself, but Luda prompted me !!! Great recipe !!! Delightful biscuit !!! Just super airy and gentle !!! Thank you very much !!!

I'm glad for you, Ilona! Better later than never!!

Girls, I was baking a biscuit again. Probably the experience has appeared, the biscuit is getting better and better every time. Rather, I like it more and more, especially the taste. True, I put cocoa in half.

[Era]

Era, yummy !!! And I started having problems with him: in the middle the slide is blown out !!! Maybe because I bake in a silicone mold? There was no such thing in the glass ...

I am only in a silicone mold and bake, but I always twist it sharply three times around its axis before sending it. Maybe this helps, this method was originally intended for baking in the oven, and I use it here too.

Again I baked this cake for my daughter for her birthday, her birthday is on January 1st. He is her favorite now.

[Era]

Era, yummy !!! And I started having problems with him: in the middle the slide is blown out !!! Maybe because I bake in a silicone mold? There was no such thing in the glass ...

Tanya, I like the oven in the silicone, more than in the glass. A few days ago I baked in a glass saucepan, three times in a row. I divided the dough into 3 parts, we needed small cakes. One was with a dome top, cut off, and that's all.
But in general, probably everyone has different ways, we have different flour, different microwave ovens.
Mom Tanya, if the slide is small, then cut it off and don't worry.

Tanya, I like the oven in the silicone, more than in the glass. A few days ago I baked in a glass saucepan, three times in a row. I divided the dough into 3 parts, we needed small cakes. One was with a dome top, cut off, and that's all.
But in general, probably everyone has different ways, we have different flour, different microwave ovens.
Mom Tanya, if the slide is small, then cut it off and don't worry.

Thanks for the support! That's what I do. And nothing suffers! But earlier it was not. This is what worries ... Yesterday and in the glass hell, in which before. And proudly blown out!

The oven is assembled, and the baking powder is out. How much soda to put - who knows?

The oven is assembled, and the baking powder is out. How much soda to put - who knows?

Twice smaller.
Baking powder - mix 5 g of soda, 3 g of citric acid, 12 g of flour (you can use flour + starch, 1: 1). This will make a single 20 g serving, which is designed for 500 g flour. You can prepare this mixture for future use, keeping the proportions, and store it in a tight-fitting container.

Che, here the proportions are different:

And here is my distribution of products
eggs-4 pieces
flour-230 gr
sugar -230 gr
cocoa-70gr
milk -160 gr
vegetable oil-130 gr
baking powder -2 sachet

In a sachet of baking powder 10 gr. That is, for 230 grams of flour - 20 grams of baking powder? It turns out 2 times more soda than according to your calculations. I'm confused

Twice smaller.
Baking powder - mix 5 g of soda, 3 g of citric acid, 12 g of flour (you can use flour + starch, 1: 1). This will make a single 20 g serving, which is designed for 500 g flour. You can prepare this mixture for future use, keeping the proportions, and store it in a tight-fitting container.

This is exactly the kind of homemade baking powder I used when I first baked this cake! Everything turned out great, only it is better to whip the lemon in a grinder or coffee grinder, otherwise its crystals are large and remain in the sieve when sifting, and in the finished product they may not dissolve and get sour on the tooth.
Although I didn't know about it then, it still worked out well.

That's right, it is in this recipe that you need to add 20 grams of baking powder.

[img] [img] [img] Thanks to the author! I baked according to the recipe, but counted for 3 eggs. An excellent biscuit came out with a diameter of 23 cm, a height of 6 cm. I overdried a little, the power of my micra is 800, baked for 8 minutes, it came out rather dry, but nothing tasty!
In general, the weight of the biscuit is 860g, cream cream + sour cream + boiled milk, impregnation - liquid lingonberry jam. Chocolate glaze.
It turned out very tasty!