Amandine (Romanian Chocolate Cake)

Well, I said what I said…it’s the weekend so it’s time for baking. And I’m trying something new this weekend – introducing amandine(s), a traditional Romanian dessert.

This is a traditional layered Romanian chocolate cake that is simply amazing. You can find them in most Romanian sweet shops (i.e. cofetarii) that serve traditional desserts, but homemade amandines are simply the best.

Directions:

For the sponge:

1. Begin by separating the egg yolks from the egg whites.
2. Whip the egg whites with a pinch of salt until they are frothy, then gradually add the sugar and continue mixing until the sugar is completely dissolved.
3. In a separate bowl, combine the flour with the cocoa powder and baking powder.
4. Next, combine the egg yolks with the oil. Gently fold the egg yolks into the egg white foam with upward movements.
5. Then gently fold in the dry ingredients with upward movements.
6. Preheat the oven to 180°C (360°F) and line a large baking tray with parchment paper.
7. Pour the mixture into the tray and smooth it out. Bake for approximately 25-30 minutes, or until it passes the toothpick test.
8. Leave the cake to cool, then cut it in half vertically.

For the syrup:

1. Heat up water and turn off the heat before it starts to boil.
2. Add honey, coffee, and rum to the water and stir well.
3. Let the syrup cool.

For the cream:

1. Using a mixer, combine the egg yolks with the sugar and continue mixing until they lighten in color.
2. Incorporate the cocoa powder into the mixture.
3. Warm the milk over a low heat and then pour it little by little over the egg yolks, stirring continuously.
4. Place the mixture over low heat and cook until it thickens, achieving a pudding-like consistency.
5. Take the cream off the heat and stir in the diced butter until it has completely melted.
6. Cover the cream with cling film and refrigerate until completely cooled.

Assembly:

1. Coat both cake pieces with the syrup.
2. Spread 2/3 of the cream on one of the cake layers and place the other layer on top.
3. Keep the rest of the cream for decoration.
4. Refrigerate until the cream is fully set.
5. Remove from the refrigerator and with a sharp knife, portion it according to preference.

For the fondant:

1. Place water over a medium heat along with the sugar and let it boil for about 14-15 minutes.
2. Take the syrup off the heat and add honey, stirring until fully incorporated.
3. Place the saucepan into a bowl of cold water and stir with a wooden spoon.
4. Add 2 tablespoons of water if the syrup seems too thick.
5. Stir until the syrup turns white.
6. Add cocoa powder and stir again until you get a glossy and smooth cream.

To decorate:

1. Decorate each piece of cake with a spoonful or two of fondant, then refrigerate.
2. When the fondant has hardened enough, decorate the cake with the cream that was set aside.
3. Enjoy!

Amandine Cake

Paula

4.91 from 50 votes

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Prep Time 2 hours hrs

Cook Time 25 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Cuisine International, Romanian

Servings 12 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

Sponge:

• 4 eggs
• 2 tbsp oil
• 4 tbsp sugar
• 4 tbsp flour
• 2 tbsp cocoa powder
• 1/2 packet baking powder
• a pinch of salt

Syrup:

• 100 ml water
• 1 tbsp honey
• 1 tsp rum essence
• 1 tsp instant coffee

Cream:

• 3 egg yolks
• 50 ml milk
• 150 g sugar
• 1 tsp rum essence
• 3 tbsp cocoa powder
• 200 g butter

Fondant:

• 125 ml water
• 240 g white sugar
• 2 tbsp honey
• 2 tbsp water
• 2 tbsp cocoa powder

Instructions

 

The sponge:

• Separate the egg yolks from the egg whites. Whip the egg whites with a pinch of salt, then gradually add the sugar and continue mixing until the sugar is completely dissolved.
• Combine the flour with the cocoa powder and baking powder.
• Combine the egg yolks with the oil. Gently fold the egg yolks into the egg white foam, with upward movements. Then gently fold in the dry ingredients, with upward movements.
• Preheat the oven to 180 °C (360 °F)and line a large baking tray with parchment paper. Pour the mixture into the tray and smooth it out. Bake for approximately 25-30 minutes, or until it passes the toothpick test. Leave to cool, then cut it in half (vertically).
• The syrup: Heat up the water and turn off the heat before it starts to boil. Add the honey, coffee, and rum. Stir well, then let cool.

The cream:

• Using a mixer, combine the egg yolks with the sugar and continue mixing until they lighten in color, then incorporate the cocoa powder.
• Place the milk over a low heat. Once warm, pour the milk, little by little, over the egg yolks, stirring continuously. Place the mixture over a low heat and cook until it thickens, achieving a pudding-like consistency. Take the cream off the heat and throw in the diced butter, stirring gently until it has completely melted.
• Cover the cream with cling film and refrigerate until completely cooled.

Assembly:

• Coat both cake pieces with the syrup. Spread 2/3 of the cream on one of the cake layers and place the other one on top. Keep the rest of the cream for decoration. Refrigerate until the cream is fully set. Remove from the refrigerator and with a sharp knife, portion it according to preference.

The fondant:

• This is a bit more complicated, or so it seemed to me because so far all of the steps are pretty easy and the results are all beautiful… the fondant is not rocket science either, just a bit more work.
• Place the water over a medium heat along with the sugar (lots of sugar :P). Leave to boil for about 14-15 minutes from when it starts to boil. Or, if you like a thinner fondant, boil for 12-13 minutes.
• Take the syrup off the heat, add the honey, and stir until fully incorporated. Place the saucepan into a bowl of cold water, making sure that the water doesn’t seep over the sides into the fondant, and stir with a wooden spoon. If the syrup seems too thick, add 2 tablespoons of water.
• Stir thoroughly (possibly eat something beforehand – you’ll need the strength) until the syrup turns white, similar to the color of cream. Now it’s time to add the cocoa powder and stir again until you get a glossy and smooth cream. Your fondant is ready.
• Decorate each amandine with a spoonful or two of fondant, then refrigerate. When the fondant has hardened enough, decorate the amandine with the cream that was set aside, and there you go… Enjoy a wonderful amandine.

Notes

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Paula

Paula is a very talented pastry cook and a regular Chef's Pencil contributor. She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.