"Amandine" Chocolate sponge cake
"Amandine" Chocolate sponge cake

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, "amandine" chocolate sponge cake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Chocolate Sponge Cake is known as 'Amandine' in Romania. This is a very popular Romanian cake filled with either chocolate or almond cream. If you ever visit Romania, look for the "cofetarie" signs.

"Amandine" Chocolate sponge cake is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. "Amandine" Chocolate sponge cake is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook "amandine" chocolate sponge cake using 23 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make "Amandine" Chocolate sponge cake:
  1. Make ready Cocoa sponge
  2. Make ready 8 eggs
  3. Make ready 5 tbsp superfine high fiber flour
  4. Get 3 tbsp cocoa
  5. Get 8 tbsp erythritol
  6. Take 3 tbsp water
  7. Prepare 1 dbsp baking powder
  8. Take Pinch salt
  9. Prepare Syrup
  10. Get 150 ml water
  11. Get 2 tbsp erythritol
  12. Make ready 1 tbps instant coffee
  13. Make ready 1 dbsp "Rom" essence
  14. Make ready Cream frosting
  15. Prepare 250 gr mascarpone cheese
  16. Get 100 gr butter, room temperature
  17. Get 300 ml double cream
  18. Make ready 50 gr erythritol
  19. Take 50 ml melted dar chocolate
  20. Take Vanilla essence
  21. Get Chocolate icing
  22. Get 150 gr dark chocolate
  23. Take 300 gr double cream

Amandine is a traditional Romanian chocolate cake that's filled either with chocolate or almond cream. The cake has four components - the sponge cake, the syrup, the filling, and the glaze. Amandine is a Romanian chocolate layered cake filled with chocolate with caramel and fondant cream. Romanian Amandine Cakes. rum/caramel soaked chocolate nut sponge cakes.

Steps to make "Amandine" Chocolate sponge cake:
  1. Preheat the oven to 180°C. Spray with coconut cooking oil and line a square baking pan with parchment paper.
  2. Separate the egg whites from yolks. Beat the yolks with the vanilla essence and the cold water until frothy.
  3. Put the egg whites in a mixer bowl and mix at first slow speed then at increasingly higher speed. - - Add the erythritol slowly, one tablespoon at the time and mix well until the mixture becomes frothy and creamy. Add the yolks mixture and mix until the colour becomes pale yellow.
  4. In a separate bowl add the high fiber flour, powder cocoa, baking powder, salt, mix well to homogenize the ingredients. - - Incorporate the solid ingredients mixture into the egg mixture by adding two tablespoons of the solid ingredient mix.
  5. Once the ingredients are incorporated. - - Pour the mixture into the baking pan and level out with a spatula.
  6. Bake for 30 minutes or until then sponge passes the toothpick test. - - Remove from oven, allow to cool for at least 30 minutes.
  7. The Syrup - - Place all the ingredients in a sauce pan on low heat and bring to a boil. - - Remove form heat and allow to cool.
  8. The Chocolate Cream - - Mix the butter with the erythritol until fluffy, add the mascarpone and the melted chocolate and mix well. On a separate bowl beat the double cream until it's stiff and it doubles it's size. Add the wipped cream slowly to the mascarpone mixture and mix until incorporated. Leave it in the fridge until the chocolate sponge has cooled.
  9. The Icing - place the dark chocolate and double cream on a microwave safe bowl. And heat until the chocolate melts.
  10. Assembly the cake - - Remove the sponge cake from the baking pan on a flat surface and with a sharp wide knife slice the sponge in two layers.
  11. Using a brush spread the half of the syrup evenly on top of the sponge.
  12. Fill the sponge with the chocolate cream prepared earlier, spreading it evenly on the sponge surface.
  13. Take the other half of the sponge and place it on top of the cream. - - Using a brush spread the remaining syrup evenly on the top of the sponge.
  14. Cover the cake with cling film and put in the fridge for two hours until the cream gets set. - - Remove from the fridge after two hours and place on a cutting board.
  15. With a sharp knife remove the edges and then cut in squares. - - Using a tablespoon, cover each square with the chocolate icing.
  16. Decorate with whipped cream and dark chocolate prices. - - Place in the fridge for two hours. Enjoy!

Throughout my years of blogging, I've had many requests to post an Amandina recipe. Always being reluctant to make desserts that are laden with too much sugar and butter, I've postponed it for quite some time. Making the glazing: When you have already taken the cake out of the fridge, you can start making the glazing. In a pot, melt the dark chocolate with some butter and just a bit of milk. Stir it into a semi-thick mixture.

So that’s going to wrap this up for this exceptional food "amandine" chocolate sponge cake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!