Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, "amandine" chocolate sponge cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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.
"Amandine" Chocolate sponge cake is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. "Amandine" Chocolate sponge cake is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular 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 cook that.
The ingredients needed to make "Amandine" Chocolate sponge cake:
- Prepare Cocoa sponge
- Make ready 8 eggs
- Make ready 5 tbsp superfine high fiber flour
- Prepare 3 tbsp cocoa
- Take 8 tbsp erythritol
- Get 3 tbsp water
- Make ready 1 dbsp baking powder
- Make ready Pinch salt
- Make ready Syrup
- Make ready 150 ml water
- Prepare 2 tbsp erythritol
- Get 1 tbps instant coffee
- Get 1 dbsp "Rom" essence
- Get Cream frosting
- Take 250 gr mascarpone cheese
- Make ready 100 gr butter, room temperature
- Take 300 ml double cream
- Get 50 gr erythritol
- Prepare 50 ml melted dar chocolate
- Prepare Vanilla essence
- Take Chocolate icing
- Prepare 150 gr dark chocolate
- Make ready 300 gr double cream
This was my favorite prājiturā - cake - when I was a child. Preparation: Sponge cake: Beat egg whites and water with an electric mixer until stiff peaks form. Amandine is a Romanian chocolate layered cake filled with chocolate with caramel and fondant cream. This cake is a very special one for Romanians of all generations.
Instructions 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!
Everyone has grown up with it and once you've tasted it, you're bound to adore it. It's a mixture of aromas with chocolate, rum and vanilla and it's incredibly sweet and soft. Amandine is a delicious chocolate sponge cake filled with chocolate or almond cream suitable for any ocasion. You have at your disposal all the ingredients you need and all you have to do is to use then as instructed. Show us that you are a great chef and cook the most deliocious and good looking.
So that is going to wrap this up for this exceptional food "amandine" chocolate sponge cake recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
