Amandine cake

The dessert we will prepare today is a classic delicacy, the amandina cake, which brings together the intense flavors of chocolate, the fine texture of cream, and the irresistible sweetness of caramel syrup. This rich cake is perfect for any occasion, whether you are celebrating a special moment or simply want to indulge in a delicious dessert. Let us be carried away into the savory world of amandina!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour 30 minutes (including cooling time)
Number of servings: 16 cubes

Ingredients

For the base:
- 8 eggs
- 12 tablespoons of sugar
- 8 tablespoons of flour
- 1 teaspoon of baking powder
- 3 tablespoons of cocoa

For the cream:
- 300 ml of heavy cream
- 200 g of chocolate (preferably with 50-70% cocoa content)
- 3-4 tablespoons of Nutella
- 100 g of Rama margarine or butter
- Rum (to taste)

For the caramel syrup:
- 200 g of sugar
- 300 ml of water
- 2 teaspoons of rum essence

For the glaze:
- 200 g of chocolate (preferably of the same quality as used for the cream)
- 100 ml of liquid cream

Step by Step

1. Preparing the base
The first step is to prepare the base, the delicious foundation of our cake. Start by separating the egg whites from the yolks. Make sure the bowl you will beat the egg whites in is clean and dry to achieve perfect peaks.

- In a bowl, beat the egg whites with half of the sugar on high speed until you obtain a stiff and glossy foam. It is essential that the egg whites are well beaten to give volume to the base.
- Once the egg whites are ready, gradually add the yolks, gently folding with a spatula from the bottom up to avoid deflating the egg whites.

2. Mixing the dry ingredients
In another bowl, combine the flour, cocoa, and baking powder. This mixture will give the cake an intense chocolate flavor. Sift the dry ingredients to avoid lumps and to achieve a fine texture.

- Gradually add the flour-cocoa mixture to the egg mixture, continuing to gently fold with the spatula.

3. Baking the base
- Pour the mixture into a baking pan lined with parchment paper and bake at 180°C for 25-30 minutes. Test the base with a toothpick; if it comes out clean, it means it is ready.

4. Preparing the cream
Meanwhile, we will take care of the cream. In a bowl, melt the chocolate together with the cream over low heat or in a double boiler, stirring constantly. Once the chocolate has completely melted, let it cool slightly.

- Add the Nutella, melted margarine or butter, and rum. Mix well until you obtain a smooth and homogeneous cream. This cream will add a richness of flavors to your cake.

5. Preparing the caramel syrup
In a saucepan, place the sugar over low heat. Stir constantly until it turns golden. Be careful, as the sugar can burn quickly.

- Once it reaches a caramelized color, carefully add the water, stirring continuously. Add the rum essence and let the syrup cool.

6. Assembling the cake
After the base has completely cooled, cut it in half horizontally.

- Soak each half with the caramel syrup, then fill with the chocolate cream. Place the cake in the refrigerator for an hour to firm up the cream.

7. Preparing the glaze
To finish the cake, melt the chocolate together with the cream over a double boiler or in the microwave. Stir until smooth.

- Pour the warm glaze over the cake cubes, making sure each cube is well covered.

8. Final cooling
Place the cake back in the refrigerator for a few hours, ideally overnight, to allow the flavors to fully develop.

Chef's tip
To add a personal touch to your cake, you can replace the rum with another type of flavor, such as orange essence or a splash of coffee. You can also add chopped nuts or hazelnuts to the cream for a crunchy texture.

Calories and nutritional benefits
This amandina cake is delicious, but it is also important to know that it is high in calories due to the chocolate and fats in the cream. A serving contains approximately 250-300 calories, so it is a dessert to be enjoyed in moderation. On the other hand, chocolate has antioxidant benefits, and the combination of ingredients provides a good energy boost.

Frequently asked questions
- Can I use sugar-free chocolate? Yes, you can use sugar-free chocolate, but make sure to adjust the amount of sugar in the recipe, as the chocolate can affect the final sweetness.
- What can I do if I don't have Nutella? You can replace Nutella with a good quality chocolate spread or, for a healthier option, with homemade chocolate sauce.
- Can the cake be frozen? Yes, the cake can be frozen, but it is recommended to glaze it after thawing to preserve its appearance and flavor.

Serving
The amandina cake is served cold, ideally alongside a cup of coffee or aromatic tea. Give your guests an unforgettable culinary experience!

In conclusion, the amandina cake is a dessert that impresses with every bite. With a little patience and love, you will achieve a spectacular result that will bring smiles to the faces of your loved ones. Don't forget to share this recipe with others to spread the joy of cooking!

 Ingredients: Base: 8 eggs, 12 tablespoons sugar, 8 tablespoons flour, 1 teaspoon baking powder, 3 tablespoons cocoa. Cream: 300 ml whipped cream, 200 g chocolate, about 3-4 tablespoons Nutella, rum, 100 g Rama margarine or butter. Burnt sugar syrup: 200 g sugar, 300 ml water, 2 teaspoons rum essence. Glaze: 200 g chocolate, 100 ml liquid cream.

 Tags:  almond cake chocolate fondant how to make amandines glaze butter cream chocolate