Chocolate Biscuit Dough (Pasta Biscotto al Cacao)
Category: Desserts
Servings: 6
If you’re looking for a delectable, light dessert that’s both fluffy and flavorful, the Chocolate Biscuit Dough (Pasta Biscotto al Cacao) is the perfect choice. This recipe, an essential part of many Italian desserts, is versatile enough to be used for roulades, layered cakes, or simply served as a sweet treat on its own. With the rich depth of cocoa, the sweetness of honey, and the light texture that only egg whites can provide, it’s a must-try for any baking enthusiast. Here’s a step-by-step guide on how to create this delicate, chocolatey base.
Ingredients
| Ingredient | Amount |
|---|---|
| Eggs (separate yolks and whites) | 220g |
| Unsweetened cocoa powder | 25g |
| All-purpose flour (00 type) | 35g |
| Honey | 10g |
| Sugar | 80g |
| Water | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
Nutritional Information (per serving)
While the nutritional breakdown may vary depending on portion size, the following estimate applies to each serving of this recipe:
| Nutrient | Amount |
|---|---|
| Calories | ~150 |
| Protein | ~4g |
| Fat | ~4g |
| Carbohydrates | ~24g |
| Sugar | ~14g |
Instructions
-
Prepare the Ingredients:
Start by separating the eggs. You will need approximately 80g of yolks and 120g of egg whites. Place the yolks in a large mixing bowl and set aside the whites in a separate, clean bowl. Ensure that the mixing tools you’ll use for the whites are completely clean, as any fat or moisture can hinder their ability to whip properly. -
Whisk the Egg Yolks and Sugar:
Add 30g of the sugar (from the total) into the egg yolks. Use electric beaters or a stand mixer to whisk them together until the mixture is light, fluffy, and pale in color. This process incorporates air, which is key to the dough’s lightness. -
Whip the Egg Whites:
In a separate bowl, begin whipping the egg whites using clean, dry beaters. Gradually add the remaining sugar (50g) while continuing to whip until stiff peaks form. The egg whites should hold their shape but still remain slightly soft, not overly firm. -
Combine the Egg Mixture:
Gently fold the egg yolk mixture into the whipped egg whites. Use a spatula and be careful to fold from the bottom upwards in a slow, deliberate motion to preserve the airy texture of the whipped egg whites. The goal here is to achieve a smooth mixture without deflating the foam. -
Sift and Add the Dry Ingredients:
In a separate bowl, sift together the cocoa powder and flour. This step ensures that no lumps will form in the batter. Gently fold these dry ingredients into the egg mixture using the same bottom-up motion. Take your time with this step to avoid deflating the batter. It should appear light and airy once all the dry ingredients are incorporated. -
Prepare the Baking Tray:
Take a baking tray, preferably measuring 45×37 cm, and lightly butter it. Line the tray with parchment paper for easy removal of the cake after baking. Spread the chocolate biscuit dough evenly across the tray using a spatula, ensuring that it’s spread thin but evenly. -
Bake the Biscuit Dough:
Preheat your oven to 220°C (428°F) with static heat. Place the tray in the oven and bake the chocolate biscuit dough for about 6-7 minutes. Be sure not to open the oven door during baking, as doing so can cause the dough to deflate due to the loss of heat and moisture. -
Cooling and Removal:
Once the dough is done baking, remove the tray from the oven. Allow it to cool slightly before carefully lifting it from the tray using the parchment paper. Set the dough aside to cool completely on a flat surface.
This Chocolate Biscuit Dough is incredibly versatile. Once cooled, it can be used as the base for rolled cakes, layered desserts, or simply cut into squares and enjoyed with a dusting of powdered sugar. Whether you’re creating a decadent dessert or adding a rich twist to a layered cake, this recipe will deliver the perfect balance of lightness and rich chocolate flavor.
Pro Tips for Success
- Clean Equipment: Ensure all bowls and beaters are free from any grease or moisture before whipping the egg whites. Any residue can prevent the whites from reaching their full potential and result in a denser texture.
- Gentle Mixing: When folding the dry ingredients into the egg mixture, do so gently to maintain the airy consistency of the batter. Over-mixing can cause the batter to deflate.
- Baking Time: The baking time for this recipe is short, and the dough should only be lightly browned on the edges. Overbaking can result in a dry texture, so keep an eye on it after the 6-minute mark.
Enjoy this light, chocolatey delight that’s easy to make and offers endless possibilities for creative desserts! Whether you’re crafting a birthday cake or a simple treat for a cozy afternoon, this chocolate biscuit dough is bound to be a hit.
