Amandina

Delicious Amandina Recipe: a quick and simple dessert

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Number of servings: 12

Amandina is a classic dessert, rich in chocolate and flavor, that brings a touch of nostalgia with every bite. This recipe will guide you through the steps to achieve a slightly moist, perfectly balanced base covered with a delicious glaze. Whether you serve it at a party or as a weekend treat at home, amandina will surely impress.

Ingredients for the base:
- 6 egg whites
- 4 egg yolks
- 200 g sugar
- 150 g flour
- 50 g cocoa powder
- 1 packet baking powder
- 100 ml water
- 1 vanilla essence (optional)

Ingredients for the glaze:
- 200 g dark chocolate (minimum 70% cocoa)
- 100 ml heavy cream
- 50 g butter

Preparing the base:
1. Start by preheating the oven to 180 degrees Celsius and prepare a baking tray (approximately 20x30 cm) that you can line with parchment paper to prevent sticking.
2. Separate the egg whites from the yolks. Beat the egg whites with a mixer until foamy. Gradually add the sugar and continue mixing until you get a firm and shiny meringue.
3. In another bowl, beat the egg yolks with a fork. Add the water and vanilla essence if desired. Gently fold the yolk mixture into the egg white meringue using a spatula to avoid deflating the air.
4. In another bowl, mix the flour, cocoa powder, and baking powder. Sift this mixture over the egg mixture and fold it in with gentle, upward motions to maintain aeration.
5. Pour the mixture into the prepared tray and level the surface. Bake for 25 minutes or until a tester inserted in the center comes out clean. Allow the base to cool completely in the tray.

Preparing the glaze:
1. In a small saucepan, heat the heavy cream until just about to boil. Remove from heat and add the chopped chocolate. Stir until the chocolate is completely melted and you have a smooth mixture.
2. Add the butter and stir until melted and perfectly integrated into the glaze.

Assembling:
1. Once the base has cooled, cut it into squares or rectangles, depending on your preference.
2. Cover each piece with chocolate glaze using a spatula or spoon. You can let the glaze drip slightly down the sides of the dessert for a more elegant look.
3. Allow the amandinas to cool at room temperature or place them in the refrigerator to firm up the glaze.

Serving suggestion:
Serve amandina with a dollop of freshly whipped cream or a scoop of vanilla ice cream. This contrast between the intense chocolate and the delicate vanilla flavor will create an unforgettable culinary experience.

Variations:
For a touch of originality, you can add some ground nuts or slices of candied orange to the base mixture. You can also replace dark chocolate with milk or white chocolate, depending on your preferences.

Now you are ready to prepare this quick and simple dessert that will surely become a favorite among your loved ones. Enjoy!

 Ingredients: Base: eggs 7, flour -5 tablespoons (with a peak), sugar 200 g, burnt sugar syrup (from 2 tablespoons of sugar), cocoa 100 g, a pinch of baking soda extinguished in vinegar, oil 4 tablespoons. Cream: butter -1 package, 3 egg yolks, sugar - 1 cup, cocoa - 50 g, rum - a 30 ml bottle. Glaze: dark chocolate glaze from Dr. Oetker (ready-made) or melted chocolate with a little butter and burnt sugar syrup.