Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, "amandine" chocolate sponge cake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
"Amandine" Chocolate sponge cake is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. "Amandine" Chocolate sponge cake is something that I have loved my whole life. They’re nice and they look fantastic.
Chocolate Sponge Cake is known as 'Amandine' in Romania. This is a very popular Romanian cake filled with either chocolate or almond cream. If you ever visit Romania, look for the "cofetarie" signs.
To begin with this recipe, we have to first prepare a few ingredients. You can have "amandine" chocolate sponge cake using 23 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make "Amandine" Chocolate sponge cake:
- Make ready Cocoa sponge
- Take 8 eggs
- Get 5 tbsp superfine high fiber flour
- Take 3 tbsp cocoa
- Prepare 8 tbsp erythritol
- Make ready 3 tbsp water
- Prepare 1 dbsp baking powder
- Get Pinch salt
- Get Syrup
- Prepare 150 ml water
- Get 2 tbsp erythritol
- Get 1 tbps instant coffee
- Make ready 1 dbsp "Rom" essence
- Get Cream frosting
- Make ready 250 gr mascarpone cheese
- Prepare 100 gr butter, room temperature
- Make ready 300 ml double cream
- Make ready 50 gr erythritol
- Get 50 ml melted dar chocolate
- Get Vanilla essence
- Get Chocolate icing
- Make ready 150 gr dark chocolate
- Prepare 300 gr double cream
Filled either with chocolate or almond cream, Amandine is a traditional Romanian cake. Like most cakes, amandine has four components - the sponge cake, the syrup, the filling, and the glaze. It has no chocolate ganache cream with whipped cream or melted chocolate frosting. It doesn't even have cocoa in the sponge cake!
Steps to make "Amandine" Chocolate sponge cake:
- Preheat the oven to 180°C. Spray with coconut cooking oil and line a square baking pan with parchment paper.
- Separate the egg whites from yolks. Beat the yolks with the vanilla essence and the cold water until frothy.
- Put the egg whites in a mixer bowl and mix at first slow speed then at increasingly higher speed. - - Add the erythritol slowly, one tablespoon at the time and mix well until the mixture becomes frothy and creamy. Add the yolks mixture and mix until the colour becomes pale yellow.
- In a separate bowl add the high fiber flour, powder cocoa, baking powder, salt, mix well to homogenize the ingredients. - - Incorporate the solid ingredients mixture into the egg mixture by adding two tablespoons of the solid ingredient mix.
- Once the ingredients are incorporated. - - Pour the mixture into the baking pan and level out with a spatula.
- Bake for 30 minutes or until then sponge passes the toothpick test. - - Remove from oven, allow to cool for at least 30 minutes.
- The Syrup - - Place all the ingredients in a sauce pan on low heat and bring to a boil. - - Remove form heat and allow to cool.
- The Chocolate Cream - - Mix the butter with the erythritol until fluffy, add the mascarpone and the melted chocolate and mix well. On a separate bowl beat the double cream until it's stiff and it doubles it's size. Add the wipped cream slowly to the mascarpone mixture and mix until incorporated. Leave it in the fridge until the chocolate sponge has cooled.
- The Icing - place the dark chocolate and double cream on a microwave safe bowl. And heat until the chocolate melts.
- Assembly the cake - - Remove the sponge cake from the baking pan on a flat surface and with a sharp wide knife slice the sponge in two layers.
- Using a brush spread the half of the syrup evenly on top of the sponge.
- Fill the sponge with the chocolate cream prepared earlier, spreading it evenly on the sponge surface.
- Take the other half of the sponge and place it on top of the cream. - - Using a brush spread the remaining syrup evenly on the top of the sponge.
- Cover the cake with cling film and put in the fridge for two hours until the cream gets set. - - Remove from the fridge after two hours and place on a cutting board.
- With a sharp knife remove the edges and then cut in squares. - - Using a tablespoon, cover each square with the chocolate icing.
- Decorate with whipped cream and dark chocolate prices. - - Place in the fridge for two hours. Enjoy!
Amandine / Romanian Chocolate Sponge Cake. This Romanian Chocolate cake is called Amandine. Infact it is so light that I had trouble cutting it into layers. The cake is layered with not ganache but a chocolate cream made with eggs and cocoa. When I first came across this cake I was intrigued by the.
So that is going to wrap this up with this special food "amandine" chocolate sponge cake recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
