Amandine

Amandines are chocolate cakes, delicate and decadent, that bring a touch of magic to any celebration table. With a fluffy base and a rich cream, these cakes are ideal for impressing family and friends. In this recipe, I will guide you step by step to achieve the most delicious amandines, perfect for enjoying with a cup of coffee or tea.

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 1 hour and 5 minutes
Number of servings: 12

Ingredients:

*For the base:*
- 6 eggs
- 200 g sugar
- 30 ml water
- 30 ml oil
- 20 g cocoa
- 8 tablespoons of flour (about 150 g)
- 1 teaspoon baking powder

*For the cream:*
- 200 g powdered sugar
- 250 g butter (or margarine) at room temperature
- 100 g dark chocolate (min. 75% cocoa)
- 75 ml liquid cream
- 1 vial of rum essence

*For the syrup:*
- 100 ml water
- 50 g sugar
- 1 teaspoon instant coffee (optional, for a bolder taste)

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

*For decoration:*
- 70 ml whipped liquid cream

Preparation:

1. The base: Start by separating the egg whites from the yolks. Beat the egg whites with a mixer until foamy, then gradually add the sugar, continuing to mix until you achieve a firm foam. This is the essential step to ensure a fluffy texture for the base.

2. In a separate bowl, beat the yolks with the oil and water. Combine this mixture with the beaten egg whites, gently folding in with a spatula from bottom to top.

3. Sift the flour mixed with cocoa and baking powder over the egg mixture. Gently fold in, ensuring no lumps remain.

4. Pour the mixture into a baking pan lined with parchment paper and greased with butter. Bake in a preheated oven at 180°C for 30-35 minutes. Use a toothpick to check if it is baked; it should come out clean.

5. The cream: While the base is baking, prepare the cream. Mix the soft butter with powdered sugar until creamy. Melt the dark chocolate with the 2 tablespoons of liquid cream and add it to the butter mixture. Gradually incorporate the liquid cream and rum essence, mixing until you achieve a smooth cream. Place the cream in the refrigerator until the base is completely cooled.

6. The syrup: In a small pot, combine the water with sugar and instant coffee (if using) and bring to a boil. Let it boil for a few minutes until the sugar dissolves. This syrup will add moisture to the layers.

7. The glaze: Melt the dark chocolate with the cream and butter in a bain-marie or over low heat, stirring constantly until homogeneous. Let it cool slightly before using.

8. Assembly: Cut the base into two equal layers. Place the first layer on a platter, lightly soak with the prepared syrup, then spread a generous layer of cream. Place the second layer on top and soak again. Let it chill in the refrigerator for an hour.

9. After the time has passed, pour the chocolate glaze over the cake. Let it cool and set. Portion the amandines and decorate each piece with a dollop of whipped cream.

Helpful tips:
- You can add a personal touch by using vanilla or almond essences in the cream for extra flavor.
- Experiment with different types of chocolate, such as milk chocolate or white chocolate, for a different taste of the glaze.

These amandines are not only a quick dessert to prepare but also a simple recipe that will bring smiles to everyone. Enjoy them with friends or save them for a special occasion!

 Ingredients: Base: 6 eggs, 200 g sugar, 30 ml water, 30 ml oil, 20 g cocoa, 8 tablespoons flour (150 g), 1 teaspoon baking powder. Cream: 200 g powdered sugar, 250 g butter/margarine, 100 g dark chocolate (75% cocoa), 75 ml liquid cream, 1 vial of rum essence. Syrup: 100 ml water, 50 g sugar, 1 teaspoon instant coffee. Glaze: 100 g dark chocolate, 50 ml cream, 50 g butter. Decoration: 70 ml cream.

 Tags:  homemade cake christmas cookies chocolate cake chocolate cake