Amandine / Romanian Chocolate Sponge Cake

Amandine / Romanian Chocolate Sponge Cake

This Romanian Chocolate cake is called Amandine. It is light and fluffy with the use of 8 eggs. Infact it is so light that I had trouble cutting it into layers. 

The cake is layered with not ganache but a chocolate cream made with eggs and cocoa.

 When I first came across this cake I was intrigued by the different ways chocolate cakes are made and eaten in different parts of the globe. Each has its unique identity and taste.  Each is united with a love we all share for food. It is  global cuisine.

The icing and filling is a chocolate cream which can also be replaced by a simple chocolate ganache. However I would recommend going the extra mile and putting in a little bit of time and effort making this chocolate cream. Slow cooked beaten eggs in a double boiler make it ultra luscious and creamy.

I have always failed miserably at this method. My eggs would always curdle and make a royal mess. However this time things turned out perfect. The eggs were pale and creamy. The chocolate cream was silky and smooth.

I have adapted the recipe form Roxyskitchen.

Ingredients

For the cake

260 gm sugar

30 gm cocoa powder

150 gm flour

8 eggs

40 ml water

50 ml oil

Grease a large baking tray. 

Separate the egg whites and yolks.

Beat the egg whites and water till stiff peaks form. Add the sugar and beat some more.

Beat together the egg yolks and oil. 

Gently fold into the egg whites.

Sift together the flour and cocoa powder. Fold the flour mix into the egg whites. The flour, being heavier, will settle down into the bottom. Remember to scrape it well and incorporate the whole thing.

Preheat the oven to 170 degrees Celsius. Pour the batter into the tin and bake for about 30 minutes. The cake will rise beautifully without any baking powder or baking soda because of the beaten egg whites.

Once the cake is done take it out and let it cool.

For the soaking syrup

2  cups water

1 cup sugar

4 tbsp coffee powder

Heat the water and sugar till the sugar dissolves. Add the coffee powder and bring to a boil. Turn off heat and let it cool.

For the chocolate cream

4 eggs

20o gms sugar

100 gms cocoa powder

1 cup butter

Place the eggs and sugar on a double boiler and start whipping. The boiling water will slowly cook the eggs. You need to be patient and keep whipping on medium speed for 15-20 minutes. The eggs will become pale and frothy. 

Add the cocoa powder and mix well. The mixture will become very thick. Add the butter and keep mixing. The chocolate cream will now be of spreading consistency. If you feel it is still too thick then add some more butter.

Assembling the cake

Take the cake out of the tin and trim the sides. 

Slice the cake into two halves horizontally. Soak both halves with the soaking syrup.

 Spread a thick layer of chocolate cream on one layer and then place the other layer on top. 

Drizzle some soaking syrup on the top slice. 

Spread the chocolate cream on top. 

Cut into big pieces and garnish with sugar sprinkles.