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Amandine
Amandine: Romanian chocolate sponge cakes soaked in syrup, filled with chocolate cream and glazed
Every Bucharest cofetărie keeps a tray of amandine in the glass case, neat dark oblongs that generations of schoolchildren have bought with their pocket money. Despite the almond-sounding name there are no almonds in them: a cocoa sponge is split, soaked with a cocoa syrup, sandwiched with a rich chocolate custard buttercream and coated in a shiny ganache. Bakeries traditionally add rum to the syrup; this version is alcohol-free and uses vanilla and orange zest instead, though you can add 2 tablespoons of rum if you like. A common mistake is soaking the sponge while the syrup is still hot, which turns it to mush; both should be cool. Chef's tip: chill the filled cake until really firm before glazing and cutting, and wipe the knife hot between each cut for clean edges.
- Total time
- 155 min
- Difficulty
- hard
- Serves
- 12
Ingredients
Sponge
- 6 eggsat room temperature
- 6 ½ oz caster sugar
- 4 oz plain flour
- 1 ⅜ oz cocoa powder
- 1 tsp baking powder
Syrup
- 1 ¼ cups water
- 3 ½ oz sugar
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tsp orange zest
Chocolate cream
- 1 ¾ cups whole milk
- 2 ⅞ oz caster sugar
- 1 ⅜ oz cornflour
- 2 tbsp cocoa powder
- 3 ½ oz dark chocolatechopped
- 7 oz unsalted buttersoft
Glaze
- 5 ½ oz dark chocolatechopped
- ½ cup double cream
- ⅔ oz unsalted butter
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Method
0/12 doneStep 1: Heat the oven to 350°F (325°F fan). Line a 25 × 35 cm baking tin with baking paper.
5 minStep 2: Whisk the 6 eggs and 6 ½ oz caster sugar with an electric mixer on high for 8–10 minutes, until pale, tripled in volume and a ribbon trail holds for 3 seconds.
10 minStep 3: Sift the 4 oz plain flour, 1 ⅜ oz cocoa powder and 1 tsp baking powder over the eggs in two lots, folding gently with a large spatula until no streaks remain.
4 minStep 4: Spread into the tin and bake for 20–25 minutes, until the sponge springs back when pressed and a skewer comes out clean. Cool in the tin.
25 minStep 5: For the syrup, boil the 1 ¼ cups water, 3 ½ oz sugar and 1 tbsp cocoa powder for 2 minutes, then stir in the 1 tsp vanilla extract and 1 tsp orange zest and leave to cool completely.
5 minStep 6: For the cream, whisk the 3 egg yolks, 2 ⅞ oz caster sugar, 1 ⅜ oz cornflour and 2 tbsp cocoa powder with a splash of the 1 ¾ cups whole milk. Heat the rest of the milk until steaming, then whisk it into the yolks.
5 minStep 7: Return to the pan and cook over a medium-low heat, whisking constantly, until thick and bubbling for 1 full minute. Off the heat, stir in the 3 ½ oz dark chocolate until melted. Cover the surface with cling film and cool to room temperature.
8 minStep 8: Beat the 7 oz unsalted butter until pale and fluffy, then beat in the cooled custard a spoonful at a time until you have a smooth, light chocolate cream.
6 minStep 9: Turn out the sponge, peel off the paper and cut it in half to make two 25 × 17 cm sheets. Brush both generously with the cooled syrup.
5 minStep 10: Spread two-thirds of the cream over one sheet, top with the second sheet, soaked side down, and spread the remaining cream thinly over the top. Chill for at least 1 hour, until firm.
60 minStep 11: For the glaze, heat the ½ cup double cream until steaming, pour over the 5 ½ oz dark chocolate and ⅔ oz unsalted butter, wait 2 minutes, then stir until glossy. Cool for 10 minutes until slightly thickened.
12 minStep 12: Pour the glaze over the chilled cake and smooth it. Chill for 30 minutes until set, then trim the edges and cut into 12 oblongs with a hot knife. Keep in the fridge for up to 3 days.
30 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 7 g
- Carbs
- 45 g
- Fat
- 31 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does amandine take?
- About 155 minutes in total: 120 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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