Amandine III

Name: Amandine III - Mirabela J.
Ingredients: Base: 15 eggs; 15 tbsp sugar; 11 tbsp flour; 4 tbsp cocoa; vanilla sugar. Cream: 500 g chocolate; 500 ml liquid cream; 150 g sugar; 1 essence of rum. Syrup: 300 g sugar; 300 ml water; 2 tbsp cocoa; essence of rum. Fondant: 1 kg sugar; 500 ml water; 100 g liquid glucose (or honey); 4 tbsp cocoa.

Desert - Amandine III by Mirabela J. - Recipia

To create a savory and refined dessert, we start with a cocoa base, a delicious foundation that will surely delight any sweet lover. The ingredients needed for this base include flour, cocoa, sugar, eggs, butter, baking powder, and salt. We carefully mix these ingredients, ensuring that we obtain a homogeneous composition that is well-aerated. Once we have the dough, we pour it into a 36/36 cm baking tray that we have previously greased with butter and sprinkled with flour to prevent sticking. After allowing the base to bake at a temperature of 180 degrees Celsius, we ensure that it is well-baked, and the smell of chocolate tantalizes our taste buds. We let it cool completely on a rack to avoid condensation. Once cooled, we carefully cut it into two equal layers, preparing for the assembly of the cake. To add extra moisture and flavor, we prepare a syrup from water and sugar. We boil it until the sugar completely dissolves and let the syrup cool. Thus, we will soak the first layer of the base, ensuring it absorbs the syrup well to become soft and flavorful. The cream is the star of this dessert. We take quality chocolate, break it into small pieces, and combine it with cream and sugar, stirring over low heat to melt it evenly. Once the chocolate has melted and we have a fine composition, it will need a little rest. We let the cream cool in the refrigerator for about two hours. After it has cooled, use a mixer to whip the cream at high speed until it becomes airy and fluffy. We carefully apply a generous layer of cream over the first layer of the base, then place the second layer of the base on top, which we soak again. This step is essential to ensure a perfect texture. Once we finish assembling the cake, we place it in the refrigerator, letting it cool and set for at least 5 hours. When we are ready to serve, we cut the cake into squares with a side of 6 cm, ensuring that each piece is uniform. We glaze each portion in cocoa fondant, achieving a shiny and appetizing look. As a final touch, we decorate with a chocolate lattice or with a dollop of cream for an extra touch of elegance. This recipe is not only a delight for the taste buds but also a true culinary work of art.

Ingredients

Base: 15 eggs
15 tbsp sugar
11 tbsp flour
4 tbsp cocoa
vanilla sugar. Cream: 500 g chocolate
500 ml liquid cream
150 g sugar
1 essence of rum. Syrup: 300 g sugar
300 ml water
2 tbsp cocoa
essence of rum. Fondant: 1 kg sugar
500 ml water
100 g liquid glucose (or honey)
4 tbsp cocoa.

Amandine III

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