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This is a very simple recipe for cocoa biscuit that you can make in a classic kuglof mold , and if you have a mold in the shape of a wreath, it will look even more effective.
Biscuits are extremely easy and quick to make, you’re done in five minutes, and if you want to take a quick chocolate cake to an even higher level, I suggest you also make quick arancini and marzipan and almond cones . Well, you certainly won’t be done in five minutes.
Below I explain each part, but first let’s start with the biscuit.
Ingredients:
- 150 g of smooth wheat flour
- 50 g of almond flour (or finely ground almonds)
- 50 g of cocoa powder
- 380 ml of vegetable milk
- 180 g of integral sugar
- 40 g of vegetable oil
- 1 baking powder
- a pinch of salt
- 100 g of dark chocolate for topping.
Preparation
- Mix all the dry and all the wet ingredients separately, then combine them and mix well.
- Pour into a mold that you have previously oiled and lightly floured and bake in a preheated oven at 160 °C (with fan) for about 35 minutes . Check with a wooden stick whether it is well cooked.
- Allow the quick chocolate cake to cool, then remove it from the mold and cover it with melted dark chocolate.
Ingredients for speed arancines:
- peel of one orange (unpeeled)
- as much sugar as the peel of an orange (ug)
- water for boiling.
Preparation
- Peel the orange peel in such a way that there are no visible traces of the “meat” of the orange and cut into strips of the thickness of your choice. They are tastier if they are not too thick, say 3-5 mm thick.
- Put them in cold water and cook until they boil.
- Then strain them and rinse them under a stream of cold water and refill the container in which you cooked them with cold water, put the lid on and cook until they are cooked. Repeat the process two more times. Depending on the bitterness of the peel, it is recommended to boil it 4-6 times . I boiled mine four times and they were just right.
- Put sugar and approximately 2.5 dl of water in a pot, stir and add the orange peel. Let it simmer on low heat until the water evaporates completely and you get a syrupy liquid, and the white part of the crust becomes slightly translucent.
- Remove the skin, strain and roll in sugar and leave on baking paper or another non-stick surface to dry. The drying time will depend on the thickness of the crust, but also on the air temperature. But don’t worry, whenever you put them on top of the topped kuglof, they will be absolutely delicious. It is important that they dry well before storing them in a glass container, so that they do not stick together.
Ingredients for almond and marzipan cones (8 pieces):
- 100 g of marzipan (you can also buy the one in the form of a stick wrapped in chocolate, if it is free of ingredients of animal origin)
- 1 teaspoon of cocoa
- 1 handful of almonds .
Preparation
- Chop the almonds into thin slices, and mash the marzipan together with the cocoa to get a brown mass from which you can form eight cones. The goal is to get closer to the cone in appearance.
- Arrange the almond leaves by inserting them into the formed cones made of marzipan and cocoa in such a way as to imitate a cone as faithfully as possible. I hope the photo helps, if not, look it up on YouTube, there are several videos.
- If you wish, you can sprinkle the cones again with cocoa and a little powdered sugar for a snowy effect.
When you have finished making the delicious decoration, arrange it on top of the topped kuglof. Don’t forget to tell your guests that everything is absolutely edible and more than delicious.
