Amandine Chocolate Cake

It’s hard to write something original about the Amandine, the chocolate lovers' cake, one of the most famous cakes, creator of nostalgia, etc.

I thought it deserves some improvements and to make it more festive I gave it the shape of a cake.

For a 20cm cake:

For the sponge:

• 4 bc Egg

• 120 g Sugar

• 45 g Coffee

• 45 g Oil (sunflower)

• 120 g Flour

• 5 g Baking Powder

• 10 g Cocoa

Separate the eggs and mix the yolks with the coffee and oil. Whip the egg whites by adding the sugar little by little until you get a glossy and stable foam in which you will integrate the mixture of yolks and then the mixture of dry ingredients. Bake the cake at 175 C for 30-35 minutes.

Chocolate pastry cream:

• 300 g Milk

• 5 bc Egg Yolk

• 20 g Cornstarch

• 20 g Cocoa

• 112 g Sugar

• 150 g Butter

Over the mixture of starch, sugar and cocoa, pour the warmed milk little by little, stirring so that lumps do not form. Mix with the egg yolks and cook on medium heat until you get a glossy and thick cream in which you will mix the butter (in several parts if the butter is warm).

Chocolate ganache:

• 250 g Cream

• 250 g Chocolate (55% cocoa)

Melt the cream and chocolate in a steam bath to form the ganache. Both creams must be brought to room temperature before using them.

Syrup:

• 75 g Coffee

• 100 g Water

• 1 bc Rum Essence

• 20 g Sugar

Generously syrup the sponge, cut into 3 slices. Fill the cake using the two creams mixed together with a stand mixer, until they are well whipped and lighten in color.

For decoration, glaze the cake with a chocolate ganache (1:1 dark chocolate and cream) and form swirls with the left over cream.