Special Amandina

Special Amandina - A Perfect Delight

If you are looking for a dessert that impresses and delights the taste buds, special amandina is the perfect choice. This recipe combines a moist and fluffy base with a delicious cream and a glossy glaze, creating an irresistible combination. The inspiration for this amandina comes from a classic cake recipe, but we have made some adjustments to give it a unique character. Let's see how we can prepare this wonder step by step!

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: approximately 2 hours and 30 minutes (including cooling time)
Number of servings: 12

Necessary ingredients

*For the base:*
- 6 eggs
- 40 ml oil
- 30 ml water
- 20 g cocoa
- 200 g sugar
- 8 tablespoons of flour
- 1 teaspoon baking powder

*For the cream:*
- 3 whole eggs
- 150 g sugar
- 200 ml liquid cream
- 100 g milk chocolate
- 200 g butter (at room temperature)
- 2 tablespoons cocoa

*For the syrup:*
- 3 tablespoons sugar
- 150 ml water
- 5 ml rum essence

*For the glaze:*
- 100 g dark chocolate
- 50 g butter
- 100 ml liquid cream

Preparing the base

1. Preparing the oven: Start by preheating the oven to 150 degrees Celsius. This step is essential to ensure even baking of the base.

2. Preparing the tray: Grease a baking tray with butter and line it with baking paper. This will make it easier to remove the cake after baking.

3. Mixing the dry ingredients: In a bowl, combine the flour with cocoa and baking powder. This mixture will help achieve a fluffy base.

4. Separating the eggs: Separate the egg whites from the yolks. Make sure the bowl in which you will beat the egg whites is completely clean and dry, as any trace of fat can prevent the egg whites from beating well.

5. Beating the egg whites: Beat the egg whites until frothy with the help of water. Gradually add the sugar, continuing to mix until a firm meringue forms.

6. Incorporating the yolks: Mix the yolks with the oil and gradually incorporate them into the egg white foam. Use a spatula or wooden spoon, gently mixing from the bottom up to avoid losing air in the mixture.

7. Adding the dry ingredients: Add the flour and cocoa mixture to the composition, continuing to mix gently.

8. Baking: Pour the mixture into the prepared tray and bake for 40-45 minutes. Check if it is baked by inserting a toothpick in the center; if it comes out clean, the base is ready.

9. Cooling: After baking, remove the base from the tray and let it cool completely on a rack.

Preparing the syrup

1. Melting the sugar: In a saucepan, place the sugar over low heat. Let it melt until it turns golden. Be careful not to burn it!

2. Adding water: When the sugar has melted, gradually add the water. Be careful, as hot splashes may form. At first, the sugar will harden, but continue to boil until it completely melts.

3. Flavoring: Once the syrup has boiled, remove it from the heat and add the rum essence. This will add a pleasant aromatic note to your cake.

Preparing the cream

1. Double boiler: In a bowl, mix the whole eggs with the sugar and place them over a double boiler. Stir constantly until the mixture thickens.

2. Enriching with chocolate: After the cream has thickened, add the broken chocolate pieces and cocoa. Continue to stir until the chocolate completely melts.

3. Mixing: Transfer the mixture to a larger bowl and let it cool slightly. Then, use a mixer to incorporate the butter, which should be at room temperature.

4. Adding the cream: Whip the cream until it becomes firm and incorporate it into the chocolate and egg cream, stirring gently.

Assembling the cake

1. Cutting the base: Once the base has cooled, cut it into two equal parts.

2. Soaking: Use the prepared syrup to generously soak both bases. This step will add moisture and flavor to the cake.

3. Applying the cream: On the first base, spread a generous layer of cream, then place the second base on top.

Preparing the glaze

1. Melting the ingredients: In a small saucepan, melt the dark chocolate together with the cream over low heat. Stir until everything is homogeneous.

2. Adding the butter: Once the chocolate has completely melted, add the butter and stir until it melts.

3. Glazing the cake: Pour the glaze evenly over the cake, ensuring it covers the entire surface well.

4. Final cooling: Place the cake in the refrigerator for at least 2 hours to allow the flavors to combine and the cake to soak well.

5. Decorating: After it has cooled, you can decorate the cake as you like. I recommend sprinkling some coconut for a more attractive appearance.

Useful tips and variations

- Calories and nutritional benefits: A serving of amandina contains approximately 300-350 calories, but it is high in calories due to the butter and sugar content. You can try to reduce the sugar or use dark chocolate for a healthier version.

- Frequently asked questions:
- Can I replace the eggs?: You can use a mixture of applesauce or banana to replace the eggs, but the texture will be different.
- How can I store the cake?: Keep the amandina in an airtight container in the refrigerator, where it will stay fresh for a few days.

- Serving: This amandina pairs perfectly with a cup of coffee or tea, but you can also opt for a sweet wine that will complement the cake's flavors.

- Variations: You can add ground nuts to the base mixture or try a white chocolate glaze for a contrast in taste and color. You can also add fresh berries between the layers of cream for an extra freshness.

Special amandina is not just a dessert, but a culinary experience. Its rich taste and contrasting textures make it perfect for any occasion. I encourage you to try this recipe and personalize it as you like. Enjoy every bite and let yourself be carried away by its magical flavors!

 Ingredients: Base: 6 eggs, 40ml oil, 30ml water, 20g cocoa, 200g sugar, 8 tablespoons of flour, 1 baking powder (the original recipe does not include it). Cream: 3 whole eggs, 150g sugar, 200ml liquid cream, 100g milk chocolate, 200g butter, 2 tablespoons of cocoa. Syrup: 3 tablespoons of sugar, 150ml water, 5ml rum essence. Glaze: 100g dark chocolate, 50g butter, 100ml liquid cream.

 Tags:  chocolate cakes