Ingrediente

Pentru blat:

• 5 oua;

• 150 grame zahar;

• 100 grame faina;

• 30 grame cacao;

• 40 mL ulei;

• 1 lingurita extract de vanilie;

• 1 lingurita rasa praf de copt;

• 1 praf de sare.

Pentru sirop:

• 300 mL apa;

• 150 grame zahar;

• 2 lingurite esenta de rom;

• 1 lingurita cafea solubila, optional.

Pentru crema de ciocolata:

• 500 mL lapte;

• 4 galbenusuri;

• 100 grame zahar;

• 40 grame amidon alimentar;

• 200 grame ciocolata neagra, cu 50-60% cacao;

• 180 grame unt moale, cu minimum 80% grasime;

• 1 lingurita extract de vanilie;

• 1 lingurita esenta de rom;

• 1 praf de sare.

Pentru glazura:

• 180 grame ciocolata neagra;

• 150 mL smantana lichida pentru frisca, cu minimum 30% grasime;

• 25 grame unt;

• 1 lingurita miere, optional, pentru luciu.

Timp de preparare: 2 ore, la care se adauga minimum 6 ore pentru racire.

Portii: 8

Mod de preparare:

Pentru blat, separa albusurile de galbenusuri. Bate albusurile impreuna cu praful de sare pana devin spumoase, apoi adauga zaharul treptat si continua sa mixezi pana obtii o bezea ferma si lucioasa. Adauga galbenusurile, extractul de vanilie si uleiul, amestecand usor. Cerne separat faina, cacaua si praful de copt, apoi incorporeaza-le treptat in compozitie, cu miscari lente, de jos in sus, pentru a pastra aerul acumulat. Toarna compozitia intr-o tava patrata de aproximativ 20 x 20 centimetri, tapetata cu hartie de copt. Coace blatul in cuptorul preincalzit la 175°C timp de aproximativ 30 de minute. Verifica blatul cu o scobitoare, apoi lasa-l sa se raceasca complet inainte de taiere.

Pentru sirop, pune apa si zaharul intr-o oala si fierbe-le timp de aproximativ 5 minute, pana cand zaharul se dizolva complet. Ia siropul de pe foc, adauga cafeaua solubila, daca folosesti, si lasa-l sa se raceasca. Adauga esenta de rom numai dupa ce siropul s-a racit.

Pentru crema, amesteca galbenusurile cu zaharul, amidonul, vanilia si praful de sare, pana obtii o compozitie omogena. Adauga treptat laptele, amestecand continuu, apoi pune compozitia intr-o oala. Fierbe crema la foc mic, amestecand permanent cu un tel, pana cand se ingroasa si capata consistenta unei budinci. Ia oala de pe foc, adauga imediat ciocolata rupta in bucati si amesteca pana cand aceasta se topeste complet. Acopera crema cu folie alimentara asezata direct pe suprafata ei si las-o sa se raceasca la temperatura camerei.

Mixeaza untul moale timp de 4-5 minute, pana devine deschis la culoare si foarte cremos. Adauga treptat crema de ciocolata racita, cate o lingura, mixand dupa fiecare adaugare. Este important ca untul si crema de ciocolata sa aiba aproximativ aceeasi temperatura, pentru ca amestecul sa nu se taie. La final, adauga esenta de rom si mixeaza pana cand crema devine fina si omogena.

Taie blatul complet racit in trei foi aproximativ egale. Asaza prima foaie intr-o tava si insiropeaz-o uniform. Intinde jumatate din crema de ciocolata, adauga a doua foaie de blat si insiropeaz-o. Pune restul cremei, niveleaza si acopera cu ultima foaie de blat. Insiropeaza usor si partea superioara. Acopera prajitura si lasa-o la frigider minimum 4 ore, ideal peste noapte, pentru ca blatul sa absoarba siropul, iar crema sa se stabilizeze.

Pentru glazura, incalzeste smantana lichida pana aproape de punctul de fierbere, fara sa o lasi sa clocoteasca. Toarn-o peste ciocolata rupta in bucati si lasa amestecul nemiscat timp de un minut. Amesteca apoi usor pana obtii o glazura omogena si lucioasa. Adauga untul si mierea si continua sa amesteci pana cand acestea sunt complet incorporate. Lasa glazura sa se raceasca timp de cateva minute, pana devine usor vascoasa, dar ramane fluida.

Scoate prajitura rece din tava si taie marginile pentru un aspect mai uniform. Portioneaz-o in 8 bucati egale, apoi toarna glazura peste fiecare bucata. Pune amandinele la frigider pentru inca aproximativ o ora.

Bon appétit!

Ingredients

For the sponge cake:

• 5 eggs;
• 150 grams sugar;
• 100 grams flour;
• 30 grams cocoa powder;
• 40 mL oil;
• 1 teaspoon vanilla extract;
• 1 level teaspoon baking powder;
• 1 pinch of salt.

For the syrup:

• 300 mL water;
• 150 grams sugar;
• 2 teaspoons rum extract;
• 1 teaspoon instant coffee, optional.

For the chocolate cream:

• 500 mL milk;
• 4 egg yolks;
• 100 grams sugar;
• 40 grams cornstarch;
• 200 grams dark chocolate, containing 50–60% cocoa;
• 180 grams softened butter, with at least 80% fat;
• 1 teaspoon vanilla extract;
• 1 teaspoon rum extract;
• 1 pinch of salt.

For the glaze:

• 180 grams dark chocolate;
• 150 mL heavy whipping cream, with at least 30% fat;
• 25 grams butter;
• 1 teaspoon honey, optional, for extra shine.

Preparation time: 2 hours, plus at least 6 hours of chilling time.

Servings: 8

Method of preparation:

To prepare the sponge cake, separate the egg whites from the yolks. Beat the egg whites with the salt until foamy, then gradually add the sugar and continue mixing until you obtain a firm, glossy meringue. Add the egg yolks, vanilla extract and oil, mixing gently. In a separate bowl, sift together the flour, cocoa powder and baking powder, then gradually fold the dry ingredients into the egg mixture using slow, upward movements to preserve as much air as possible.

Pour the batter into an approximately 20 × 20 cm square baking tin lined with baking paper. Bake in a preheated oven at 175°C for approximately 30 minutes. Check the sponge cake with a toothpick, then allow it to cool completely before slicing.

To prepare the syrup, place the water and sugar in a saucepan and boil for approximately 5 minutes, until the sugar has completely dissolved. Remove the saucepan from the heat, add the instant coffee, if using, and allow the syrup to cool. Add the rum extract only after the syrup has cooled.

To prepare the cream, mix the egg yolks with the sugar, cornstarch, vanilla extract and salt until smooth. Gradually add the milk, stirring continuously, then transfer the mixture to a saucepan. Cook over low heat, whisking constantly, until the cream thickens and reaches the consistency of a custard.

Remove the saucepan from the heat, immediately add the chopped chocolate and stir until it has completely melted. Cover the surface of the cream directly with cling film and allow it to cool to room temperature.

Beat the softened butter for 4–5 minutes, until pale and very creamy. Gradually add the cooled chocolate cream, one spoonful at a time, mixing well after each addition. It is important for the butter and the chocolate cream to be at approximately the same temperature to prevent the mixture from splitting. Finally, add the rum extract and mix until the cream becomes smooth and homogeneous.

Once the sponge cake has cooled completely, slice it horizontally into three approximately equal layers. Place the first layer in a baking tin and evenly soak it with syrup. Spread half of the chocolate cream over it, add the second sponge layer and soak it with syrup. Add the remaining cream, smooth the surface and cover it with the final sponge layer. Lightly soak the top layer with syrup as well.

Cover the cake and refrigerate it for at least 4 hours, preferably overnight, so that the sponge absorbs the syrup and the cream becomes firm.

To prepare the glaze, heat the heavy whipping cream until it is almost boiling, but do not allow it to simmer. Pour it over the chopped chocolate and leave the mixture undisturbed for one minute. Stir gently until the glaze becomes smooth and glossy. Add the butter and honey and continue stirring until they are fully incorporated. Allow the glaze to cool for a few minutes, until it becomes slightly thicker while remaining pourable.

Remove the chilled cake from the tin and trim the edges for a more even appearance. Cut it into 8 equal pieces, then pour the glaze over each piece. Refrigerate the Amandina cakes for approximately one more hour.

Bon appétit!