Amandina cake

Discover the history of Amandina cake.

1. Chocolate Sponge Cake

   • 300 g eggs (6)
   • 190 g vanilla or white sugar
   • 140 g pastry flour
   • 50 g cocoa powder
   • 30 g butter

   • In a bowl, start by whisking the egg whites at medium speed. When they begin to foam, gradually add the sugar and increase the speed until a firm meringue is achieved.
   • Next, add the yolks and whisk just enough to incorporate them.
   • Then, sift the flour and cocoa powder in two parts over the mixture and fold it in with a rubber spatula using gentle, folding motions.
   • Afterwards, melt the butter and add a little of the previous mixture to balance the densities. Then, incorporate it into the rest of the mixture.
   • Finally, pour the mixture into three round tins lined with baking paper, each 20 cm in diameter, and bake at 170º C for 18 minutes with top and bottom heat.
   • Let it cool on a rack at room temperature and set aside until needed.
   • Ideally, prepare this cake the day before and leave it uncovered. This way, the cake will dry slightly and have better absorption once soaked with the syrup.

2. Chocolate Sabayon Cream

   • 320 g dark chocolate (70%)
   • 250 g mascarpone
   • 220 g butter
   • 200 g eggs (4)
   • 150 g vanilla or white sugar
   • 40 g rum

   • Start by mixing the eggs and sugar in a metal or glass bowl.
   • Next, place it over a bain-marie and cook the mixture until it reaches 82º C, stirring with a whisk.
   • Then, remove it from the heat and whisk at medium-low speed until it cools to 30º C.
   • Once the mixture has cooled, whisk at high speed until it triples in volume.
   • Now, add the melted chocolate in a thin stream and incorporate it while continuing to whisk.
   • Cut the butter, which should be at room temperature, and gradually incorporate it into the mixture. Whisk at high speed for about 5 minutes.
   • Finally, add the mascarpone along with the rum and whisk until fully combined.
   • Set aside.

3. Caramel and Rum Syrup

   • 100 g water
   • 80 g rum
   • 50 g white sugar

   • Start by heating the water in the microwave.
   • Meanwhile, heat the sugar over medium heat in a pan until it becomes a deep amber caramel.
   • Immediately, add the hot water in a thin stream and incorporate it into the caramel while whisking continuously.
   • Cook for a few more moments until the mixture is fully combined and smooth, then turn off the heat.
   • Finally, add the rum, mix well and set aside.

4. Chocolate Glaze

   • 300 g heavy cream (30% fat)
   • 200 g dark chocolate (70%)

   • Start by melting the chocolate in the microwave on low power, in short intervals.
   • Meanwhile, heat the cream over medium heat until it begins to boil.
   • Then, pour the hot cream over the melted chocolate and mix with a whisk until perfectly combined, creating a smooth, glossy, and homogeneous mixture.
   • Set aside until ready to use. The ganache should be at 30º C when used.

5. Assembly

   • Mini dark chocolate bars (optional)

   • Start by placing one of the chocolate sponge discs on a plate and generously soak it with the caramel and rum syrup.
   • Next, transfer the chocolate sabayon cream to a piping bag fitted with a plain 1 cm nozzle and pipe a spiral layer from the centre outward over the sponge disc.
   • Then, place a second chocolate sponge disc, soak it with syrup, and pipe another layer of chocolate cream.
   • Place the last sponge disc on top, soak it with more syrup, and cover the entire cake with a layer of chocolate cream, reserving a little for decoration.
   • Now refrigerate the cake for at least 4 hours to allow the chocolate sabayon cream to set.
   • After the time has passed, remove the cake from the fridge and warm the chocolate glaze to 30º C.
   • Then, place the cake on a wire rack and pour the chocolate glaze over it.
   • Remove the excess glaze with a spatula and let it cool and harden at room temperature.
   • Finally, transfer the remaining chocolate cream to a piping bag fitted with a star 1 cm nozzle and pipe spirals onto the cake, optionally adding small chocolate bars on top.
   • Store in a cool, dry place until serving. If stored in the fridge, leave it at room temperature for 2 hours before serving.

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