Amandine – Chocolate cakes
By luciacostea
2 Pictures
Ingredients
- For sponge cake:
- 260 g sugar
- 8 eggs
- 40 ml water
- 50 ml oil
- 30 g cocoa
- 150 g all-purpose flour
- For filling:
- 4 eggs
- 200 g sugar
- 330 g unsalted butter , at room temperature
- 2.5 Tbsp cocoa
- For syrup to moisten cake:
- 400 ml water
- 200 g sugar
- 2 Tbsp cappuccino
- For chocolate glaze:
- 250 g chocolate
- 150 ml whipping cream
Details
Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Sponge cake:
Beat egg whites and water with an electric mixer until stiff peaks form. Add sugar and beat until dissolved. In a separate bowl, mix egg yolks and oil. Fold in the egg yolks. Combine the flour and cocoa. Slow down the mixer and carefully blend in the flour and cocoa mix until it’s combined. Preheat oven to 180°C and bake for about 25-30 minutes, or until brown (you can insert a toothpick in the centre and if it comes out clean then it’s ready).
Step 2
Filling:
Beat the eggs and the sugar in a bowl over a pot of boiling water until thick and creamy. Then add half of the cocoa and mix until well combined. Remove from the heat and set aside to cool. Cream the butter and add remaining cocoa. Combine with the chilled egg mixture.
Step 3
Syrup:
For the syrup, combine water and sugar and stir over medium heat until sugar is dissolved. Add cappuccino and bring to a boil. Remove from the heat and let it cool.
Step 4
Assembling:
Place the cake (bottom side up) onto your work surface. Let it cool and then cut the cake horizontally in half. Moist each part with the cappuccino syrup. Using a spatula, evenly cover the top of the first layer with the cocoa filling. Place the second layer on top. Cut into squares.
Step 5
Glazing the cake:
To make the chocolate glaze, place the chocolate and whipping cream in small saucepan over low-medium heat. Stir continuously until smooth. Set aside for a few minutes until it becomes warm and has a pouring consistency.
Step 6
Pour the glaze onto the center of each square and carefully spread it to the edges of the cake. You can decorate with chocolate or some whipped cream. Just be creative..
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