Usually, biscuits are prepared using a large number of eggs, but Chocolate with boiling water does not require the addition of these components. Its splendor is achieved through a chemical reaction, the catalyst of which is boiling water. Chocolate cake is obtained quite high (up to 9-10 cm) and moist, not requiring impregnation, so many varieties of delicious cakes have been created on its basis.

The recipe and proportions of the cake "Chocolate on boiling water" in the oven

The novel by Laura Esquivel “Chocolate on boiling water”, which Soviet housewives read so much, was popular not only because of the fascinating love story, but also because of the culinary recipes contained in it.

So in the home arsenal of the craftswomen there appeared a recipe for the now popular chocolate biscuit with boiling water:

  • 240 g of flour;
  • 300 g of sugar;
  • 200 ml of milk (or water at room temperature);
  • 100 ml of vegetable oil;
  • 2 eggs;
  • 100 g of cocoa powder;
  • 5 g of slaked soda;
  • 200 ml of boiling water.

Since the cake is quite sweet, it was more often combined with the semolina cream known at that time:

  • 300 g of soft butter;
  • 300 g of powdered sugar;
  • 400 ml of milk;
  • 60 g semolina;
  • 1.5-2 lemons.

Step by step recipe:

  1. With a mixer or whisk, froth the eggs with sugar. Pour oil into the resulting composition, and then milk, continuing to connect everything with the rotating blades of an electrical assistant.
  2. Flour and cocoa can be introduced at a time, or can be taken alternately. After that add a glass of actively bubbling water, stir and place soda. Pour the finished dough into a split baking dish lined with parchment.
  3. Cake is baked at 160-180 degrees for about 40-45 minutes (before dry toothpick). After cooling, the product is cut into thin crusts.
  4. For a cream of milk and semolina, boiled thick porridge. Wash lemons and pass them through a meat grinder or small grater together with the peel. Beat the butter with powdered sugar, then semolina porridge is introduced in small portions. The last to add lemons and again whisk everything until splendid.
  5. Collect the cake, greasing the chocolate cakes with the cooked cream. On top of the muffin, you can pour glaze, sprinkle with crumbs, or simply cream.

An important point: since the biscuit dough is quite rare, it should be baked at a temperature not exceeding 160-180 degrees so that it does not crack. At higher temperatures, the top quickly seizes with a crust, and the center that increases with baking will simply “tear” it.

Cooking in a slow cooker

Almost all the housewives already know about the delicious splendor of a biscuit cooked in a slow cooker. This gadget does not fail when baking chocolate in boiling water.

To make this cake in a slow cooker with caramel cream, you need to prepare:

  • 320 g flour;
  • 360 g sugar;
  • 2 eggs;
  • 10 g of soda;
  • 10 g of baking powder;
  • 120 g of cocoa powder;
  • 250 ml of milk;
  • 85 ml of vegetable oil;
  • 250 ml of boiling water;
  • salt and vanillin to taste;
  • 380 g of boiled condensed milk;
  • 200 g of butter.

The sequence of kneading dough and baking:

  1. Beat the eggs with sugar with a mixer or a hand whisk, add vegetable oil and milk to them, stir everything until smooth. Then, in several stages, mix the mixture of loose components of the dough. When all the lumps disperse, pour boiling water and quickly stir the composition.
  2. Cook the biscuit in the “Baking” mode for 60 minutes, then, without opening the lid, leave it for another third of an hour on heating. After baking, turn the cake onto a basket of a double boiler and cool.
  3. Beat soft butter with a mixer, adding a spoonful of boiled condensed milk. When the caramel cream is ready, cut the biscuit into thinner cakes and collect the cake from them. Decorate the dessert to your liking.

Cream of boiled condensed milk and butter turns out to be quite stable, so that it can be used to make cake decorations using pastry nozzles. Additionally, add crushed roasted nuts to the filling.

The easiest dessert in the pan

Not all housewives manage to cut the fluffy biscuit into thin thin crusts evenly and accurately, but this will not happen if you make a chocolate cake in a pan.

For the test in this case you will need:

  • 240 g of flour;
  • 200 g of sugar;
  • 5 g of soda;
  • 3.5 g of baking powder;
  • 60 g of cocoa powder;
  • 1 egg
  • 50 ml of vegetable oil;
  • 125 ml of milk;
  • 125 ml of boiling water.

These cakes are well saturated, so any cream is suitable for them, but a cake with a simple sour cream from:

  • 400 g of weighed sour cream;
  • 200 g of powdered sugar;
  • 2-4 g of vanillin.

Working process:

  1. Pour dry components into one container and mix with a hand whisk. Shake the liquid components separately, except for boiling water, until homogeneous, and then combine them with a loose mixture. Lastly, pour in a cool var and stir.
  2. It is good to heat a pancake pan with a non-stick coating, pour in the ladle of dough and cover the container. Cook until the dumpling on top stops sticking, then turn it on the other side and bake for another 30 seconds. In total, 5-6 cakes should be obtained.
  3. Beat the weighted sour cream (you can take fat homemade) with powdered sugar and vanilla. Grease the cakes with the resulting cream, decorate the cake to your liking and let it soak for 8-12 hours in the cold.

The larger the diameter of the pan, the more difficult it will be to turn the cakes. To make this process easier, you can use two wooden shovels.

Chocolate Boiled Cake with sour cream

In the recipe above, a variant of a cake with sour cream was already described, but the sufficient moisture content of the cake allows you to use another version of a cream based on this fermented milk product with the taste of ice cream for filling.

For sour cream custard you will need:

  • 1 egg
  • 150 g of sugar;
  • 300 g of sour cream 20% fat;
  • 40 g flour;
  • 2 g of vanillin;
  • 100 g butter.

How to make a cream and collect a cake:

  1. Grind the egg with sugar and vanilla until smooth, avoiding copious foam formation.Then add flour and sour cream, again whisk everything with a whisk until smooth;
  2. Send the resulting mixture to the fire and boil until the state when when stirring the trace of the spoon will cease to quickly disappear. Cover the base with cling film, cool to room temperature.
  3. Next, whip the cream with a mixer, adding a small piece of softened butter. Fans of fatty fillings can increase the amount of fat to 200 grams.
  4. After this, it remains only to lay the skin with a cream. The consistency of the filling allows you to use a sweet composition and to align the sides and surface of the cake. You can decorate the dessert with chocolate chips and berries.

When preparing a custard cream, you should not forget about the continuous mixing of the mixture, since it, like a regular custard, can burn to the bottom.

Cherry treat option

Boiled chocolate sponge cake perfectly combines with cherry filling and cream based on cream and chocolate.

To prepare such a dessert with cherries, you should bake a biscuit according to one of the above recipes, and prepare the filling from:

  • 280 ml of heavy cream (for whipping);
  • 120 g of powdered sugar;
  • 80 g of dark chocolate;
  • 300 g of cherries;
  • 100 ml of cherry juice;
  • 40 g of sugar;
  • 20 g of starch.

Cooking Technology:

  1. Send pitted cherries with sugar in a saucepan to the fire, bring to a boil. Then pour the starch diluted in cold cherry juice in a thin stream. Boil the filling until thickened and cool completely.
  2. For the chocolate component of the filling, you need to melt the pieces of the tile to a liquid state and set aside to allow the composition to cool slightly. Meanwhile, whip the cream until peaks with powdered sugar. Without turning off the mixer, add liquid chocolate to the cream with a thin stream.
  3. Cut the biscuit into three equal cakes. Assemble a cake by pouring cream on cakes in the form of rings, the spaces between which are filled with cherry filling. Top and sides of the dessert also cover with a fragrant cream.

In addition, such a cake can be decorated with chocolate smudges or glazed with fresh berries, bezeshkami, marshmallows, etc.

With curd cream

“Chocolate with boiling water” is in good harmony with the curd cream cooked with sour cream. It is this fermented milk product, not cream or butter. A slight acidity of such a component balances the sweetness of chocolate cakes.

For curd cream you will need:

  • 500 g of soft (without grains) cottage cheese;
  • 450 g quality sour cream;
  • 170 g of powdered sugar;
  • vanillin, lemon peel or other flavoring.

How to make a cake with curd cream:

  1. Sour cream in a colander covered with gauze in 4 layers, then tie it into a knot and hang it overnight. After that, measure the required amount of sour cream.
  2. Squash cottage cheese through a frequent metal sieve, combine with icing sugar and sour cream. Then kill together with a submersible blender until smooth, getting a gentle cream.
  3. Cut the baked chocolate biscuit into three or four parts, which are generously greased with cream. If desired, berries or fruits boiled with sugar can be added to the filling. Make a cake based on your decorating abilities.

In conclusion, it is worth noting that chocolate biscuit mixed with boiling water can be used as the basis for other popular cakes. For example, such as Snickers, Drunken Cherry, Three Chocolates, and others. And those who do not like these cakes can make white biscuit using the same technology, replacing cocoa with the appropriate amount of flour.

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