Steps to Cook Perfect "Amandine" Chocolate sponge cake

Hey everyone, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, "Amandine" Chocolate sponge cake. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

"Amandine" Chocolate sponge cake Recipe. Chocolate Sponge Cake is known as 'Amandine' in Romania. This is a very popular Romanian cake filled with either chocolate or almond cream.

You can cook "Amandine" Chocolate sponge cake using 23 ingredients and 16 steps. Here is how you achieve it.

Ingredients of "Amandine" Chocolate sponge cake

1. You need of Cocoa sponge.
2. Prepare 8 of eggs.
3. Prepare 5 tbsp of superfine high fiber flour.
4. Prepare 3 tbsp of cocoa.
5. It’s 8 tbsp of erythritol.
6. It’s 3 tbsp of water.
7. It’s 1 of dbsp baking powder.
8. It’s Pinch of salt.
9. Take of Syrup.
10. Make ready 150 ml of water.
11. Prepare 2 tbsp of erythritol.
12. Take 1 of tbps instant coffee.
13. It’s 1 of dbsp "Rom" essence.
14. Take of Cream frosting.
15. Make ready 250 gr of mascarpone cheese.
16. You need 100 gr of butter, room temperature.
17. You need 300 ml of double cream.
18. You need 50 gr of erythritol.
19. It’s 50 ml of melted dar chocolate.
20. You need of Vanilla essence.
21. You need of Chocolate icing.
22. It’s 150 gr of dark chocolate.
23. Make ready 300 gr of 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.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… This cake is a very special one for Romanians of all generations.

"Amandine" Chocolate sponge cake step by step

1. Preheat the oven to 180°C. Spray with coconut cooking oil and line a square baking pan with parchment paper..
2. Separate the egg whites from yolks. Beat the yolks with the vanilla essence and the cold water until frothy..
3. 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..

1. 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..

1. Once the ingredients are incorporated.

Pour the mixture into the baking pan and level out with a spatula..

1. Bake for 30 minutes or until then sponge passes the toothpick test.

Remove from oven, allow to cool for at least 30 minutes..

1. 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..

1. 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..

1. The Icing - place the dark chocolate and double cream on a microwave safe bowl. And heat until the chocolate melts..
2. 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..

1. Using a brush spread the half of the syrup evenly on top of the sponge..
2. Fill the sponge with the chocolate cream prepared earlier, spreading it evenly on the sponge surface..
3. 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..

1. 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..

1. With a sharp knife remove the edges and then cut in squares.

Using a tablespoon, cover each square with the chocolate icing..

1. Decorate with whipped cream and dark chocolate prices.

Place in the fridge for two hours. Enjoy!.

Amandine is a traditional Romanian chocolate cake that's filled either with chocolate or almond cream.The cake has four components - the sponge The sponge cake is made with eggs, sugar, water, flour, oil, and cocoa, the filling (chocolate buttercream) consists of eggs, sugar, butter, vanilla.Amandine is a Romanian chocolate layered cake filled with chocolate with caramel and fondant cream.

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.