Amandine with glaze
Glazed Amandina – A Chocolate Delight That Will Indulge Your Senses
Glazed amandina is a chocolate cake that combines the tenderness of the sponge with the rich flavors of chocolate cream and a decadent glaze. This cake has quickly become a favorite among dessert lovers, boasting a rustic history shrouded in the mystery of pastry traditions. Whether you prepare it for a special occasion or simply to treat your taste buds, amandina brings a smile to anyone's face. I invite you to discover this detailed recipe, filled with useful tips, tricks, and nutritional information.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 12 hours (including chilling time)
Servings: 12
Ingredients
For the sponge:
- 6 large eggs
- 6 tablespoons of cold water
- 300 g sugar
- 260 g flour
- 40 g cocoa powder
- 1 packet of baking powder
- 1 teaspoon of vanilla extract
For the cream:
- 500 ml milk
- 3 tablespoons cornstarch
- 3 egg yolks
- 6 tablespoons granulated sugar
- 3 tablespoons flour
- 4 tablespoons cocoa powder (or 3 if you prefer a milder taste)
- 2 tablespoons powdered sugar
- 150 g butter (or margarine, I used Unirea margarine)
For soaking:
- Burnt sugar syrup (you can also use a packet of vanilla cappuccino for an even more aromatic flavor)
For the glaze:
- 100 ml heavy cream
- 200 g cooking chocolate
Preparation
Step 1: Preparing the sponge
Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites until foamy using an electric mixer. Gradually add the granulated sugar and continue mixing until you obtain a firm, glossy meringue. Then, incorporate the cold water and mix again.
Add the egg yolks one by one, continuing to mix until the mixture is homogeneous. In another bowl, combine the flour, cocoa powder, and baking powder. Gently fold the dry ingredients into the egg mixture using a spatula or wooden spoon. Finally, add the vanilla extract for extra flavor.
Pour the batter into a baking pan lined with parchment paper and bake in a preheated oven at 180 degrees Celsius for 30 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely on a wire rack.
Step 2: Preparing the cream
In a saucepan, mix the sugar with the flour, cocoa powder, and cornstarch. Add the egg yolks and mix well. Gradually pour in the milk, stirring constantly to prevent lumps from forming. Place the saucepan over low heat and cook the mixture, stirring continuously, until it thickens. Once thickened, remove from heat and let it cool.
In another bowl, beat the butter (or margarine) with the powdered sugar until fluffy. When the milk mixture is completely cooled, gradually add it to the butter mixture, incorporating well with each addition.
Step 3: Assembling the cake
Once the sponge has cooled, cut it into two equal halves. Prepare the burnt sugar syrup by caramelizing the sugar until golden, then add a little water to thin it out. Using a pastry brush, soak the first half of the sponge with the syrup.
Spread half of the cream over the sponge, smoothing it out evenly. Place the second half of the sponge on top, soak it as well, then cover the cake with plastic wrap and refrigerate for 8-10 hours, ideally overnight.
Step 4: Preparing the glaze
In a small saucepan, bring the heavy cream to a boil. Add the broken chocolate pieces and stir until completely melted and smooth. Let the glaze cool slightly.
Step 5: Finishing the cake
Remove the cake from the refrigerator and cut it into squares or rectangles, depending on your preference. Pour the warm glaze over each piece, ensuring an even coating. With the remaining cream, you can make small "puffs" or decorations on each piece, whether you choose to use a piping bag or a simple spoon.
Serving
Glazed amandina is best served with a cup of aromatic coffee or a glass of cognac to complete the tasting experience. This combination will turn any moment into an unforgettable one. Another interesting option is to serve it alongside vanilla ice cream or a fruit sauce to add a pleasant contrast.
Helpful tips
- Make sure all ingredients are at room temperature for a uniform mixture.
- If you want a fluffier cake, you can add a pinch of salt to the egg whites before beating them.
- Experiment with various flavors, such as almond or orange extract, to personalize the cream.
- Instead of cooking chocolate, you can use high-quality dark chocolate for a more intense flavor.
Nutritional information
A serving of glazed amandina contains approximately 350-400 calories, depending on the ingredients used. It is a calorie-rich dessert, but you can adapt the recipe to reduce sugar or use low-fat ingredients without compromising taste.
Frequently asked questions
1. Can I use another type of oil instead of butter?
Yes, you can use coconut oil or margarine, but the result will be different.
2. How can I make the cake less sweet?
Reduce the amount of sugar in the cream and glaze, or use chocolate with a higher cocoa content.
3. Can I make amandina a day in advance?
Absolutely! Amandina gains flavor and texture after sitting in the refrigerator, so it's ideal to prepare it a day ahead.
4. What are the serving options?
Amandina pairs perfectly with a scoop of ice cream, a fruit sauce, or even a slice of vanilla cake.
I encourage you to try this delicious glazed amandina recipe, to put your creativity to the test, and to treat your family and friends to an unforgettable dessert. Whether for a celebration or a moment of indulgence, amandina will surely be the star of your desserts!
Ingredients: For the base: 6 eggs, 6 tablespoons of cold water, 300g sugar, 260g flour, 40g cocoa powder, 1 packet of baking powder, 1 vanilla essence. For the cream: 500ml milk, 3 tablespoons of cornstarch, 3 egg yolks, 6 tablespoons of granulated sugar, 3 tablespoons of flour, 4 tablespoons of cocoa (I think 3 would work too, at most), 2 tablespoons of powdered sugar, 150g butter (I used Unirea margarine). For soaking: caramel syrup plus one packet of vanilla cappuccino. For the glaze: 100ml liquid cream, 200g cooking chocolate.
