Amandine Chocolate Cake

A classic chocolate cake, the decadent Amandine. Delicious and easy chocolate cake recipe for Amandine Cake.

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Hi I’m Robert and tonight I was thinking of making amandine cake or my version of amandine cake it’s a very very chocolatey cake but um you will see that my version is a little different from the classic amandine because I don’t like the cream from the classic one so I substitute

It with a chocolate pastry cream mixed with a chocolate ganese we will see it’s a much much better Cream in my opinion we will start with four eggs which I separate putting the whites in the bowl of a stand mixer and the yolks in another Bowl

Over the yolk we will put 45 G of coffee or about one shot of espresso and 45 G of oil and we will mix them well with a whisk for the moment we will put them aside and start mixing the egg whites on medium speed and when they start to foam a

Little I will slowly add 120 g of sugar little by little until all the sugar is integrated and we have no more sugar granal in the egg whites foam and we get a shiny foam that has soft peaks okay we got a shiny and very stable merang and now I will take a

Little small part of it and put it over the mixture of yolk and oil and whatever else I have here if not this mixture being very liquid and dense it will all go to the bottom so I try to lighten it up a bit and now I pour it over the whites

And try to integrate it I am trying to not pour it all in one place but spread it out a bit okay now that it’s mixed up a bit let’s deal with the dry ingredients in a bowl I put 120 g of flour 5 G of baking

Powder and 10 G of cocoa and I will mix them a little bit with a whisk to homogenize I will add them over the eggs and integrate them in the same way with very light movements mixing until the whole mixture is homogenized when all the mixture is homogenized I will put

It in a 20 cm pan on the bottom of which I put baking paper and we will bake it at 175° with a no fan until a toothpick inserted in the cake comes out clean and if I press the cake top it Springs back so it has to be very

Spongy after 35 minutes the cake is ready I will let it cool and we’ll get started with the creams we actually have two creams the first one one is a very very easy to make it is simply a chocolate ganache 350 g of chocolate with 55%

Cocoa and 350 G of cream we put them in a kettle in hot water and melted them and we got a dark chocolate ganache that is pretty thick the first one is done we are going to put it aside and let it cool down and the second cream is a chocolate

Pastry cream for which I prepared a pot with five egg yolks in another in another Bowl I prepared 20 G of corn starch 20 G of cocoa and 110 g of sugar that we will mix with a whisk and I will add over the 300 G of

Milk that I heated a little bit I will add a little milk mix again then add a little milk and mix again forming a paste at first first and then slowly dilute it with milk because if I add all the milk now and try to mix it I will get lumps my

Cream will be lumpy so I add a little mixture and so on after I added about half of the milk I will mix the yolks a little and I will add the cocoa mixture over them and with the other milk I use it to rinse the bowl so I don’t get cocoa on

The walls of the bowl you can also use a spatula to clean the walls perfectly I like this method because I don’t get a spatula dirty and so I don’t have to wash it okay and now we put it on the stove on medium heat we will mix it continuously until

It boils when it boils and the cream becomes very very shiny I will take it off the heat and add 150 g of butter over it if your butter is not cold don’t add it all at once add it piece by piece so your cream doesn’t separate

Both creams are ready I’ll leave them to cool off but not in the fridge because if I put them in the fridge they will go too hard and I won’t be able to work with them let them at a room temperature for a few hours or as long as it takes

To cool them for the for the pastry cream it will be good to cover it with clean film so it won’t form a crust on top so we will put it in another bowl and cover it the ginach can be left as is and we will come back to fill the

Cake okay the sponge has cooled so let’s start to Mount the cake I will slice the cake in three slices Parts pieces and we have to syrup it very well as you know the amund dine cake is very moist and that’s what I will do with my cake I have prepared

Here a super simple syrup 70 G of coffee 100 G of water and 20 g of sugar and some Ram Essence heat them a little little to melt the sugar and this is what we will use to syrup the cake we cut the cake I cut them freehand as per usual

The top part I will put it in the middle and the middle one I will put it on top that’s how I do it I will put them here and I will put a lot of syrup as I said okay the cake is moist we move on to the

Cream I put the pastry cream in the bowl of a stand mixer and I will add the ganache over it I wanted to show you the consistency of the ganach as you can see it is not very hard I can pass the spatula in it if

Your ganache is too cold we will have a problem when you mix it it’s going to be hard to mix it and to foam it and the second thing is it will harden very quickly as you stop the mixer it’s going to be like concrete and you will not be

Able to use it at all on the cake so it has to be like this consistency if somehow it’s too hard heat it for a little bit or if you put it and mix it and it Harden the cream all together put the cream a little on a steamed bed to

Warm it up and remix it until it reaches the consistency that you want and then we’re good to go so we put the ganache here I will mix the creams you will see that it airads very well and it will become lighter in color and will get a very very fluffy and tasty

Cream just start the mixer and let it do its magic you can see how much the cream has lighten in color and how much it has grown in volume the first thing I do is to take a little bit of the cream to save it because I will use it on the top

Part I want to make some SS and if I don’t take it now I will forget for sure and I won’t have it at the end and now for the remaining cream I will divide into three two layers of cream and the third part for covering the edges and I

Will freehand it again doesn’t need to be very accurate let’s start the spreading I have put the two layers of cream but as you can see the cake is very very soft at the moment and if I try to put the cream on the sides now it

Will be very hard for me because it will move everywhere what I like to do is to put it in the refrigerator a little for 15 minutes or maybe 20 minutes so the cream hardens a little and then to do the side because it is easier for me with a stable

Cake okay the cream from the cake has hardened as much as I needed it so I can work to put it in the rest of the cream if as it happened to me the remaining cream loses a little of it volume or maybe I don’t

Know it’s not as fluffy put it back in the mixer we foam it a little bit it’s not a big deal a few tens of seconds on the mixer and it Foams up again and now I do nothing special I simply cover the cake with the cream and

Then I pour the ganache on top a dark ch chocolate ganache a 1 to one cream and dark chocolate and I’ll make some swirls nothing special before pouring the ganache I put the cake in the refrigerator to cool a little bit because the ganache will apply a little better on a cooler cake

And we just pour it here and we level it out I will make some swirls with the cream that we saved in the beginning and our cake is ready when you serve it it is best to take it out of the fridge 203 minutes before so the chocolate

Softens because the cake is very chocolatey the cream has the tendency to be a little hard so that is why it’s better to serve it at room temperature so the chocolate warms up a little bit that was the recipe thank you very much for watching see you next time bye-bye