Amandine

Amandine Cake: A Velvety Delight with Chocolate Flavor

Introduction

The joy of a delicious cake can transform any mundane moment into a special one. Today, I invite you to discover the recipe for a cake that will quickly become your favorite: Amandine. This cake features a fluffy base, a decadent cream, and a fine chocolate glaze, all harmoniously combined to create a dessert that not only delights the taste buds but also impresses visually.

Cooking is an art form, and Amandine is a perfect example of this. With deep roots in culinary tradition, this cake has evolved over the years to represent not just a dessert but a true savoring experience. Let's get started!

Preparation Time

- Preparation time: 30 minutes
- Baking time: 40 minutes
- Total time: 2 hours and 30 minutes (including cooling time)
- Number of servings: 12 servings

Ingredients

*For the base:*

- 6 eggs
- 2 tablespoons water
- 8 tablespoons sugar
- 3 tablespoons oil
- 2 tablespoons cocoa
- 8 tablespoons flour

*For the cream:*

- 150g powdered sugar
- 250g butter (at room temperature)
- 3 egg yolks
- 3 tablespoons cocoa

*For the syrup:*

- 500ml water
- 2 packets of chocolate cappuccino
- 5 tablespoons sugar

*For the glaze:*

- 200g chocolate (bitter and milk)
- 150g liquid cream for whipping
- 50g butter

Step by step: Preparing the Amandine cake

*Step 1: Preparing the base*

1. Beat the egg whites: In a large bowl, add the 6 egg whites and the 2 tablespoons of water. Use a mixer to beat them until you achieve a stiff foam that forms firm peaks.

2. Add the sugar: Continuing to mix, gradually add the 8 tablespoons of sugar until the mixture becomes shiny and firm.

3. Incorporate the yolks: In another bowl, beat the 6 yolks with 3 tablespoons of oil until homogeneous. Add the yolk mixture over the egg white foam and gently fold with a spatula, being careful not to lose volume.

4. Add the dry ingredients: Sift the 8 tablespoons of flour and the 2 tablespoons of cocoa over the egg mixture, gently mixing until homogeneous.

5. Baking: Preheat the oven to 180°C. Pour the mixture into a baking tray lined with parchment paper and bake for about 40 minutes. Check if it is done with a toothpick - if it comes out clean, the base is perfect.

6. Cooling: Let the base cool completely in the tray, then cut it in half.

*Step 2: Preparing the cream*

1. Beat the cream: In a bowl, add 250g of butter at room temperature and the 150g of powdered sugar. Use the mixer to beat until it becomes a fluffy cream.

2. Incorporate the yolks: Add the 3 yolks and continue to mix until homogeneous.

3. Add cocoa: Finally, incorporate the 3 tablespoons of cocoa, mixing well.

*Step 3: Preparing the syrup*

1. Boil the syrup: In a saucepan, add 500ml of water, the 2 packets of chocolate cappuccino, and the 5 tablespoons of sugar. Place the mixture over medium heat and let it boil for 1-2 minutes, stirring constantly. Once it is homogeneous, let it cool.

*Step 4: Assembling the cake*

1. Soak the base: Take the first half of the base and soak it with some of the chocolate syrup, then spread all the cocoa cream on top. Place the second half of the base and soak it as well.

2. Cooling: Cover the cake with plastic wrap and let it chill in the refrigerator for 2-3 hours to firm up.

*Step 5: Preparing the glaze*

1. Prepare the glaze: In a small saucepan, add 200g of chocolate (a combination of bitter and milk chocolate), 150g of liquid cream for whipping, and 50g of butter. Place the mixture over low heat and stir constantly until everything melts and combines.

2. Glaze the cake: Once the cake has cooled completely, pour the warm glaze in the center of the cake, letting it flow gently over the edges, covering everything with a fine and shiny layer.

Serving and additional suggestions

After allowing the cake to cool completely (about 30 minutes), you can cut it into squares and serve. Amandines are excellent alongside freshly brewed coffee or aromatic tea, and for an extra touch of flavor, you can add a dollop of whipped cream on top.

Frequently Asked Questions (FAQ)

1. Can I use another type of chocolate for the glaze?
Yes, you can experiment with different types of chocolate, but make sure to choose good quality for a perfect taste.

2. What can I do if I don't have chocolate cappuccino?
You can replace it with cocoa and sugar or with a chocolate syrup for a similar taste.

3. How long does the cake last?
Amandines keep well in the refrigerator for 3-4 days. Use an airtight container to keep them fresh.

Nutritional benefits

The Amandine cake contains nutrient-rich ingredients, such as eggs, which are excellent sources of protein and vitamins. Butter brings healthy fats, and cocoa is known for its beneficial antioxidants. However, moderate consumption is essential, considering the sugar and fat content.

Possible variations

- You can add ground nuts to the cream for extra texture.
- Instead of cappuccino, you can use a fruit syrup to create a fruity version of the cake.
- By replacing cocoa with white chocolate, you can create a different but equally delicious version.

In conclusion, the Amandine cake is not just a dessert but a cooking experience that brings joy and satisfaction. I encourage you to try this recipe and let yourself be carried away by its delicious aroma and texture. In the end, don’t forget to share the result with your loved ones - nothing compares to the joy of savoring a cake made with love!