Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, "amandine" chocolate sponge cake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
"Amandine" Chocolate sponge cake is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. "Amandine" Chocolate sponge cake is something that I’ve loved my whole life. They are fine and they look wonderful.
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 particular recipe, we have to first prepare a few components. 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:
- Get Cocoa sponge
- Prepare eggs
- Prepare superfine high fiber flour
- Prepare cocoa
- Get erythritol
- Prepare water
- Get dbsp baking powder
- Make ready salt
- Get Syrup
- Get water
- Make ready erythritol
- Prepare tbps instant coffee
- Get dbsp "Rom" essence
- Take Cream frosting
- Prepare mascarpone cheese
- Take butter, room temperature
- Get double cream
- Take erythritol
- Take melted dar chocolate
- Get Vanilla essence
- Make ready Chocolate icing
- Prepare dark chocolate
- Prepare double cream
Preparation: Sponge cake: Beat egg whites and water with an electric mixer until stiff peaks form. This cake is a very special one for Romanians of all generations. 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.
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!
My first recipe recorded by PULStv. You can find the recipe @ http://www.rkhomemaderecipes.com/chocolate-sponge-cake-amandine.html Prima reteta filmata in colaborare… "Amandine" Chocolate sponge cake. Chocolate Sponge Cake is known as 'Amandine' in Romania. This is a very popular Romanian cake filled with either chocolate or almond cream. Amandine is a Romanian chocolate layered cake filled with chocolate with caramel and fondant cream.
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