Amandine

Delicious Amandine Recipe - A Classic Dessert with a Touch of Luxury

Amandines are a beloved dessert with a rich history and popularity that spans generations. These chocolate cakes with a fine cream are perfect for any special occasion or simply to indulge yourself on the weekend. In this recipe, I will guide you step by step to create the most delicious amandines, featuring a moist base, a silky cream, and a glossy glaze.

Preparation time: 1 hour
Baking time: 30-35 minutes
Total time: 1 hour and 30-35 minutes
Servings: 16 squares

Ingredients:

For the base:
- 6 fresh eggs
- 175 g sugar
- 8 tablespoons flour
- 3 tablespoons cocoa powder
- 3 tablespoons oil
- 3 tablespoons water
- 1 teaspoon baking powder
- A pinch of salt

For the cream:
- 200 g butter (minimum 80% fat for ideal texture)
- 150 g sugar
- 30 g cocoa powder
- 100 ml water
- 2 egg yolks
- 1/2 bottle rum essence

For the syrup:
- 300 ml water
- 6 tablespoons sugar
- 2 packets instant coffee
- 1 bottle rum essence

For the glaze:
- 200 g chocolate (50% cocoa)
- 150 ml heavy cream
- Butter (about a walnut-sized piece)

For decoration:
- 100 g milk chocolate
- 150 ml heavy cream

Step-by-step instructions:

Step 1: Preparing the base
1. Separating the eggs: Start by separating the egg whites from the yolks. It’s important that the bowls are clean and dry, as any trace of fat can prevent the egg whites from whipping properly.

2. Whipping the egg whites: In a large bowl, beat the egg whites with a pinch of salt until you achieve a consistent foam. Then, gradually add the sugar while continuously mixing until you obtain a glossy meringue.

3. Adding the liquid ingredients: Next, pour in the water and add the beaten yolks along with the oil, gently mixing to combine all the ingredients.

4. Incorporating the dry ingredients: In a separate bowl, mix the flour, cocoa powder, and baking powder. Sifting the dry ingredients is important to avoid lumps. Fold the flour mixture into the wet composition with a spatula, being careful not to deflate the air in the mixture.

5. Baking: Pour the mixture into a greased and lined 22x32 cm baking pan. Place the pan in a preheated oven at 175-180°C and bake for 30-35 minutes. Check if the base is baked by using a skewer; if it comes out clean, it’s done.

6. Cooling and cutting the base: Once the base is baked, let it cool completely in the pan, then cut it into two equal parts.

Step 2: Preparing the cream
1. Boiling the cocoa mixture: In a small saucepan, combine the cocoa powder with the sugar and add the water. Simmer over low heat, stirring constantly, until the mixture thickens to the consistency of sour cream.

2. Mixing the butter: In a separate bowl, beat the butter until fluffy. Gradually add the cooled cocoa mixture, continuing to mix until you achieve a smooth cream.

3. Incorporating the yolks: Add one egg yolk at a time, mixing well after each addition. Finally, add the rum essence for extra flavor.

Step 3: Preparing the syrup
1. Boiling the syrup: In a saucepan, add the water and sugar. Bring to a medium heat and boil for about 5 minutes. Finally, add the instant coffee and rum essence, mixing well. Let the syrup cool.

Step 4: Preparing the glaze
1. Heating the cream: In a saucepan, warm the heavy cream over low heat without letting it boil. Once warm, add the broken chocolate pieces and butter. Stir until you achieve a smooth and homogeneous mixture.

Step 5: Assembling the cake
1. Creating the layers: Place the first layer of the base on a serving platter and soak it with half of the prepared syrup. Spread the cocoa cream evenly over the base.

2. Adding the second layer: Place the second layer of the base on top of the cream and soak it as well. Cover the cake with plastic wrap and let it chill in the refrigerator for 2-3 hours to set.

Step 6: Decorating
1. Finishing the glaze: Once the cream has set, pour the warm glaze over the cake. Leave the cake in the refrigerator until the glaze solidifies.

2. Decorating with whipped cream: In a saucepan, heat the cream for decoration, then add the broken milk chocolate. Stir until melted. Let it cool, then use a piping bag to create swirls on top of each piece, giving it an elegant look.

Serving suggestions
Amandines are best served chilled, straight from the refrigerator, to maintain their creamy texture. They can be accompanied by a cup of coffee or tea, or even a warm hot chocolate for an extra treat.

Useful tips
- Ingredient usage: Use eggs at room temperature for a more stable meringue. The butter should be soft, at room temperature, to incorporate easily into the cream.
- Possible variations: You can add different essences, such as vanilla or almond, to customize the flavor of the cake. You can also use white chocolate for the glaze, providing an interesting contrast.

Nutritional benefits
Although amandines are a dessert, they can offer some nutritional benefits. Cocoa is rich in antioxidants, and butter contains essential fatty acids. Of course, it’s important to remember that desserts are for special occasions and should be consumed in moderation.

Frequently asked questions
1. Can I use another type of flour?
Yes, you can try whole wheat or gluten-free flour, but the texture may vary.

2. How can I keep the cake longer?
Amandines store well in the refrigerator, in an airtight container, for 4-5 days.

3. Can I freeze the amandines?
It is not recommended to freeze them, as the cream and glaze may lose their texture.

Remember, cooking is an art, and every recipe is an opportunity to express your creativity. Your amandines can become a family and friends favorite, bringing smiles to the faces of your loved ones. Happy cooking!