Coffee-flavored chocolate cake
I have long wanted to make amandines at home, but I always postponed it. This recipe is the result of some adjustments after testing a few variations. The result is a cake with a cocoa base and a coffee cream, quite similar to the amandines from patisseries, but with a personal touch. The layers turn out quite fluffy and the cream has a balanced taste between chocolate, coffee, and a hint of lemon. Quick Info Total time: approximately 3.5 hours (including cooling and assembling) Preparation time: 60-70 minutes Baking time: 2 x 25 minutes for layers Servings: 20-24 pieces, depending on how large you cut the cake Difficulty: medium Recipe type: classic dessert, suitable for occasions or family meals Ingredients For the layers: 8 eggs 8 tablespoons flour (sifted) 8 tablespoons sugar 2 tablespoons cocoa 1 packet baking powder a pinch of salt 3 tablespoons oil For the cream: 3 eggs 100 g sugar 150 g milk chocolate 3 packets instant coffee 2-3 tablespoons lemon juice 300 g liquid cream For the caramel syrup: 150 g sugar 500 ml water 4 tablespoons lemon juice 2-3 drops rum essence For the glaze: 200 g chocolate 150 ml liquid cream Preparation method 1. The layer 1. Separate the egg whites from the yolks. Beat the egg whites until stiff, then gradually add the sugar. When you have a firm meringue, add the yolks mixed with oil and a pinch of salt. 2. Incorporate the cocoa, then the sifted flour with the baking powder. Mix everything gently, with upward movements, so the mixture doesn't deflate. 3. Divide the batter into two equal parts. 4. Bake each layer separately in a tray of about 40 x 25 cm, lined with baking paper. Bake at medium heat (180°C) for 25 minutes each. Do not open the oven door in the first 20 minutes. 5. Remove each layer from the tray with the paper and let them cool completely. 2. The cream 1. Mix the eggs with the sugar in a bowl placed over a water bath. Stir continuously until thickened. 2. Dissolve the coffee in 2 tablespoons of hot water, add it to the egg cream, then add the broken chocolate pieces and lemon juice. 3. Stir until the chocolate is completely melted. Let the cream cool well. 4. Whip the liquid cream separately and, when the cream is cold, gradually incorporate it into the egg and chocolate cream. Mix gently to avoid curdling. 3. The caramel syrup 1. Put the sugar in a saucepan to caramelize over low heat. Do not stir too early; let it melt. 2. When all the sugar has melted and has an amber color, carefully pour in the water, a little at a time (it will bubble quite loudly). 3. Stir until the caramel is completely dissolved. Let it boil for a few minutes. 4. Remove from heat and add the lemon juice and rum essence. 4. The glaze 1. Melt the broken chocolate pieces together with the liquid cream over a water bath. 2. Stir until you have a smooth and homogeneous glaze. Let it cool for 2-3 minutes, no longer. 5. Assembly 1. Soak the first layer on both sides with warm caramel syrup, but not hot. You can use a brush or a spoon. 2. Place the layer on a platter and spread the cream evenly over it. 3. Soak the second layer (also on both sides) and place it over the cream layer. 4. Refrigerate the cake for 2-3 hours to set and blend the flavors. 5. Cut the cake into equal squares or rectangles, as preferred. 6. Glaze each piece with melted chocolate, allowing a thin layer to drip over the edges. 7. For decoration, you can draw a thin line of melted chocolate over each cake with a small cone or the tip of a teaspoon. 8. Keep the amandines in the refrigerator until the glaze sets. Why I make this recipe often It's the kind of cake that can be made with simple ingredients, without complicated techniques, but with a guaranteed result. The layers can be baked in advance, the cream is not demanding, and the taste is suitable for those who prefer desserts with a balance between sweet and bitter. It keeps well for a few days and doesn't dry out quickly. Tips and variations Tips Sift the flour for the layers just before incorporating it – the layers come out visibly airier. Do not open the oven in the first 20 minutes of baking; the layer may deflate immediately. Let the cream cool well before adding the whipped cream, otherwise, it may separate. For cutting, use a long knife dipped in hot water and wiped after each cut. Substitutions You can use dark chocolate instead of milk chocolate, but the cream will be more intense. The liquid cream can be vegetable or animal, depending on preference. If you don't have instant coffee, you can use instant coffee, but the flavor differs slightly. Variations It can also be made in the form of a cake, with the layers left whole. You can add a thin layer of sour cherry jam between the cream and the top layer for a tangy contrast. The cream can also be flavored with a little grated lemon or orange peel for an extra freshness. Serving ideas The amandines are served cold, directly from the refrigerator. They can be decorated with a little whipped cream or a decorative coffee bean. They go well with plain coffee or black tea, being quite substantial. Frequently asked questions 1. Can I bake the layer in one batch and cut it in half? You can try, but the layer is airy and quite fragile, so there is a risk of it breaking when cut. I prefer to bake two separate layers. 2. What do I do if I don't have a water bath? You can improvise with a pot over another pot of hot water, but be careful not to let the bottom of the bowl touch the egg mixture. 3. How much should the layers be soaked? The layers should be clearly moist, not just sprinkled, to achieve the specific texture of amandines. 4. Can I use simple syrup without caramelization? For the classic taste of amandine, the caramelized syrup is essential. With simple syrup, the cake will be blander. 5. Can the cream be made only with butter, like the classic version? The above version is with whipped cream, not butter, and results in a lighter cream, but if you want the butter cream, the recipe needs to be adapted. Nutritional values Estimated values for one serving (out of 24): Calories: approx. 240 kcal Protein: 4 g Fat: 12 g Carbohydrates: 29 g These are general estimates and can vary depending on ingredients and portion size. The cake is dense, so a smaller piece is sufficient. Storage and reheating The amandines are stored in the refrigerator, covered, for up to 4 days. They do not require reheating. The plain layers can be frozen, but the assembled cake does not freeze well due to the cream and glaze. If any remains, it can be kept cold, and the texture remains good on the second or third day.
Preparation
Base: Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gradually add the sugar. Mix the yolks with oil and a pinch of salt. Pour the yolks over the egg whites and mix gently. Add the cocoa powder, then the flour mixed with baking powder, and fold gently from top to bottom. Divide the batter into 2 equal parts and bake 2 layers. My pan measures 40 x 25 cm. Pour one part of the batter into the pan lined with parchment paper and bake at medium heat for 25 minutes. When done, remove the layer from the pan along with the parchment paper. Do the same with the second layer. Cream: Mix the eggs with sugar and place in a bain-marie, stirring continuously until thickened. Add the dissolved instant coffee in 2 tablespoons of water, chopped chocolate, and lemon juice. Stir until all the chocolate melts. Let the cream cool. Whip the cream, pour it over the egg and chocolate mixture, and mix. Syrup: Caramelize the sugar. When all the sugar has melted, gradually add water and stir. Let it boil until the caramelized sugar dissolves. Finally, add lemon juice and rum essence to taste. Glaze: Chop the chocolate and melt it with cream in a bain-marie. Stir until the chocolate melts and glaze the cake. Assembly: Soak the first layer on both sides. Spread the cream evenly over the entire surface of the layer. Soak the second layer and place it on top. Let it cool for 2-3 hours. Cut the cake into equal squares. Glaze each piece one by one. Decorate with a thin thread of melted chocolate. Keep the cake in the fridge until the glaze hardens and it can be served. For the base, the batter turns out fluffier if the flour is sifted. Do not open the oven door in the first 20 minutes as the layer may collapse.
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