Chocolate cream Amandine

Amandines with chocolate cream: a refined and savory dessert

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 2 hours and 30 minutes (including cooling)
Number of servings: 12

If you're looking for a quick and delicious dessert, chocolate cream amandines are the perfect choice. This simple yet elegant dessert will impress any guest and bring a touch of refinement to your table. Preparing these amandines may seem daunting at first, but with a little patience and some helpful tips, you'll achieve an unmatched result.

Ingredients for the amandine base:
- 4 eggs
- 100 g sugar
- 100 g flour
- 1/2 packet of baking powder
- 50 g cocoa powder
- 50 g melted butter
- A pinch of salt

Ingredients for the chocolate cream:
- 200 g dark chocolate (minimum 70% cocoa)
- 200 ml heavy cream
- 50 g sugar
- 1 tablespoon of vanilla extract
- 100 g butter at room temperature

Ingredients for the soaking syrup:
- 200 ml water
- 100 g sugar
- 1 tablespoon of rum extract

Preparation of the chocolate cream:
1. Start by melting the dark chocolate in a saucepan over low heat, stirring constantly to prevent burning. Once melted, let it cool.
2. In another container, heat the heavy cream together with the sugar and vanilla extract, stirring until the sugar completely dissolves, but do not let it boil.
3. Add the melted chocolate to the cream mixture and mix well. Let the cream cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours.

Preparation of the amandine base:
1. Preheat the oven to 180°C and grease a baking tray (30x40 cm) with butter, then line it with parchment paper.
2. In a large bowl, beat the eggs with the sugar until frothy and doubled in volume. Add a pinch of salt.
3. Sift the flour, cocoa powder, and baking powder over the egg mixture and gently fold in with a spatula, incorporating the dry ingredients.
4. Add the melted butter and mix again until you achieve a smooth batter.
5. Pour the batter into the prepared tray and smooth it out. Bake for 25-30 minutes or until a skewer inserted in the center comes out clean. Allow to cool completely.

Preparation of the soaking syrup:
1. In a saucepan, combine the water with the sugar and rum extract. Simmer over low heat until the sugar completely dissolves. Let it cool.

Assembling the amandines:
1. Cut the cooled base into equal squares.
2. Dip each square into the rum syrup, being careful not to make them too wet.
3. Spread the chocolate cream on each square and form a small sandwich with other squares, continuing until all the bases are used.
4. Cover the amandines with the remaining cream, ensuring they are beautiful and uniform.

Serving suggestion:
For an added touch of elegance, you can decorate the amandines with grated chocolate or coconut flakes. You can also serve them alongside a scoop of vanilla ice cream or with a berry sauce to add a note of freshness.

Possible variations:
If you want to experiment, you can replace dark chocolate with milk chocolate or add a splash of instant coffee to the chocolate cream for an intense flavor. Additionally, for a lighter version, you can use a simple sponge cake base instead of the cocoa one.

These chocolate cream amandines are not only a delicious dessert but also a true culinary art. With a little patience and attention to detail, you'll be able to impress anyone with your cooking skills. Make them with love and enjoy every moment of this culinary process!

 Ingredients: For the base: 12 eggs, 12 tablespoons of sugar, 8 tablespoons of flour, 3 tablespoons of cocoa, 2 packets of vanilla sugar, a pinch of salt. For the cream: 500g dark chocolate (80% cocoa), 500ml liquid cream, 150g sugar, rum essence, grated orange peel. Syrup: 250g sugar, 250ml water, rum essence. Fondant: 500g sugar, 250ml water, 3 tablespoons of honey, 2 tablespoons of cocoa, 4 bars of dark chocolate.