Amandine

Delicious Amandine Recipe with Chocolate Cream

A recipe for amandine is always a winning choice for dessert lovers! These layered cakes with moist sponge, rich cream, and delicious glaze are perfect for any occasion, whether it’s an anniversary, a picnic, or simply a pampering evening at home. In this recipe, we will explore the steps necessary to achieve the finest amandines, enriched with a butter and chocolate cream and a superb glaze. Let’s get started!

Preparation Time: 40 minutes
Baking Time: 25 minutes
Total Time: 1 hour 5 minutes
Number of Servings: 12 cakes

Ingredients

For the sponge:
- 6 eggs
- 100 g sugar
- 30 ml oil (preferably sunflower oil)
- 5 tablespoons cocoa powder
- 1 packet baking powder
- Rum essence (to taste)
- Approximately 2 cups of flour (the amount may vary depending on the type of flour)

For the cream:
- 500 g butter (at room temperature)
- 200 g powdered sugar
- 3 tablespoons cocoa powder
- Rum essence (to taste)
- 1 egg yolk
- 1 packet 3-in-1 coffee

For the syrup:
- 100 g sugar
- 150 ml water
- 1 packet cappuccino coffee
- Rum essence (to taste)

For the glaze:
- 200 g dark cooking chocolate
- 100 ml liquid cream

Preparation Steps

Step 1: Preparing the Sponge

1. Separating the Eggs: Start by separating the egg whites from the yolks. It is essential that the bowl for the egg whites is completely clean, without any trace of fat, to achieve a perfect foam.

2. Beating the Egg Whites: Beat the egg whites with a pinch of salt until they form stiff peaks. You can check the consistency by turning the bowl upside down – the foam should stay in place.

3. Mixing the Yolks: In another bowl, mix the yolks with the oil, like mayonnaise, until you have a creamy mixture. Add the rum essence for extra flavor.

4. Combining the Mixtures: Pour the yolk mixture over the egg whites, gently folding with a spatula using bottom-up movements to avoid losing air in the mixture.

5. Adding the Dry Ingredients: Sift the flour mixed with cocoa powder and baking powder, and incorporate them into the egg mixture, ensuring a homogeneous composition.

6. Baking the Sponge: Pour the mixture into a baking tray lined with parchment paper and bake in a preheated oven at 180°C for about 25 minutes. Check if it’s baked by using a toothpick – if it comes out clean, the sponge is ready.

Step 2: Preparing the Cream

1. Beating the Butter: In a bowl, mix the butter with 180 g of powdered sugar until it becomes a fluffy cream.

2. Thickening the Yolk: In another container, whisk the yolk with 20 g of powdered sugar and place everything over a steam bath, stirring continuously until it thickens. Let it cool.

3. Final Combination: Add the yolk mixture to the butter cream, then incorporate the cocoa and rum essence. You will obtain a fine and delicious cream.

Step 3: Preparing the Syrup

1. Boiling the Sugar: In a saucepan, bring the water to a boil with 100 g of sugar. Once the sugar is completely dissolved, add the cappuccino packet and rum essence. Mix well and let it cool.

Step 4: Preparing the Glaze

1. Melting the Chocolate: Over a steam bath, melt the dark chocolate, stirring constantly to prevent burning. Once melted, add the liquid cream and mix until homogeneous.

Step 5: Assembling the Amandines

1. Soaking the Sponge: Once the sponge has completely cooled, cut it in half. Soak the first layer with the cappuccino syrup, then spread half of the butter cream.

2. Adding the Second Layer: Place the second sponge layer over the butter cream and soak it with syrup as well.

3. Glazing: Pour the chocolate glaze over the amandine and let it cool in the fridge to set.

Step 6: Serving

1. Decorating: Once the glaze has set, decorate the amandines as you like. You can use chocolate pieces, ground nuts, or even candied fruits for an attractive look.

2. Serving: Cut the amandines into squares or rectangles and serve them with great love. These cakes are perfect alongside a cup of coffee or a fragrant tea.

Practical Tips

- For a moister sponge: You can add a little milk to the sponge mixture, which will make the cake even fluffier.
- Variations: You can experiment with flavors by adding cinnamon or vanilla to the butter cream for a personal twist on the recipe.
- Make ahead: Amandines can be prepared a day in advance; the flavor becomes even more intense, and the layers blend perfectly.

Frequently Asked Questions

1. Can I use margarine instead of butter?
Of course, but keep in mind that the taste will be different. Butter brings a richer flavor.

2. How can I store the amandines?
Keep them in the fridge in an airtight container to prevent drying out.

3. What is the total calorie count for one serving?
One serving of amandines has approximately 350 calories, depending on the size and ingredients used.

Conclusion

These amandines with chocolate cream are a true delight that will please any dessert lover. Whether you prepare them for a special occasion or simply to treat yourself, this recipe is simple and full of flavor. Don’t hesitate to put your personal touch on the recipe – every dessert becomes more special when made with love! Enjoy your meal!