Ingredients
Chocolate Biscuit
- 130 grams (4.6 ounces) flour
- 130 grams (4.6 ounces) sugar
- 40 grams (1.4 ounces) cocoa
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 egg (about 50 grams or 1.8 ounces)
- 1 teaspoon vanilla extract
- 30 grams (1 ounce) vegetable oil
- 30 grams (1 ounce) butter
- 150 grams (5.3 ounces) milk
- 0.5 tablespoons apple vinegar
The Cream
- 500 grams (17.6 ounces) heavy sour cream
- 4 tablespoons powdered sugar (about 60 grams or 2.1 ounces)
- 1 teaspoon vanilla extract
- 1 packet cream thickener (optional, usually about 10 grams or 0.35 ounces)
Cherry Filling
- 400 grams (14.1 ounces) frozen cherries
- 2 tablespoons cornstarch (about 16 grams or 0.56 ounces)
- 70 grams (2.5 ounces) sugar
Equipment
- Mixer
A stand mixer or hand mixer will make whipping your ingredients effortless and ensure a smooth batter.
- Oven
Preheat your oven to 347°F (175°C) — a reliable and accurate oven is key to perfect baking.
- Baking Pan
A high-quality non-stick baking pan will help your biscuit cook evenly and prevent sticking.
- Mixing Bowls
A set of different-sized bowls will be useful for mixing dry and wet ingredients separately.
- Whisk
A sturdy whisk helps blend ingredients smoothly, especially when combining wet and dry mixtures.
- Spatula
Ensure you have a flexible spatula to scrape down the sides of your bowls and ensure even mixing.
- Refrigerator
Allow ample time to chill your biscuit and assembled pastry, which enhances the flavors and texture.
Instructions
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Servings
Variations
Faq
- What type of vinegar should I use?
Apple cider vinegar is recommended for its subtle flavor that doesn't overpower the other ingredients.
- What's the best way to ensure my biscuit is baked through?
Use a skewer or toothpick to test. If it comes out clean, your biscuit is ready.
- Can I use fresh cherries instead of frozen?
Yes, fresh cherries work well, but you may need to cook them a bit longer to release their juices.
- What’s an alternative to a cream thickener?
Gelatin is a great alternative; dissolve it in a bit of warm water before adding.
- How can I prevent my biscuit from becoming dense?
Ensure all ingredients are at room temperature and don’t overmix the batter.
- Can I make the components ahead of time?
Absolutely! You can prepare the biscuit and freeze it, and make the filling and cream a day in advance.