Chocoloco Amandina

The Chocoloco Amandina is a decadent dessert with its origins deeply rooted in European culinary traditions. This deliciously rich cake incorporates fine chocolate and almonds to create a symphony of flavors that dance gracefully on the palate. Born from a blend of French and Romanian patisserie techniques, the Chocoloco Amandina is an indulgent treat characterized by its multiple layers, sumptuous ganache, and elegant presentation. Although it has evolved into various forms across the world, this version stays true to classic elements, using quality chocolate and almonds.

Ingredients for Chocoloco Amandina

• Chocolate - 200 grams of fine dark chocolate, at least 70% cacao
• Almonds - 150 grams of blanched almonds, finely ground
• Butter - 150 grams, unsalted, and softened
• Sugar - 200 grams, divided
• Eggs - 4 large, separated into whites and yolks
• Flour - 100 grams, sifted
• Baking Powder - 1 teaspoon
• Vanilla Extract - 1 teaspoon
• Cream - 200 ml of heavy cream
• Rum - 2 tablespoons, preferably dark rum
• Salt - a pinch

Preparation Steps

Understanding the Components

The Chocoloco Amandina consists of three main components: the almond sponge layers, the chocolate ganache, and the assembly. Taking time to ensure each part is perfectly crafted will elevate the overall quality of the finished cake.

Sponge Preparation

1. Preheat your oven to 180°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
2. In a heatproof bowl, melt the chocolate gently over simmering water (a double boiler). Once melted, set aside to cool slightly.
3. In a large mixing bowl, cream the butter and 150 grams of sugar together until light and fluffy, about 5 minutes.
4. Add the egg yolks one at a time, mixing well after each addition. Follow with the melted chocolate and vanilla extract, mixing until thoroughly combined.
5. In another bowl, sift together the flour, baking powder, and a pinch of salt.
6. Alternate adding the dry ingredients and the ground almonds into the chocolate mixture, beginning and ending with the dry ingredients. Mix gently until just combined.
7. In a separate clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining 50 grams of sugar and continue to whip until stiff peaks form.
8. Fold the egg whites into the cake batter carefully to maintain its airiness.
9. Divide the batter evenly between the prepared pans and smooth the tops.
10. Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Chocolate Ganache

1. In a saucepan, heat the cream until it begins to simmer but not boil.
2. Pour the hot cream over 200 grams of chocolate (chopped) in a heatproof bowl. Let it sit for 5 minutes untouched, then gently stir until smooth and glossy. Stir in 2 tablespoons of rum for added depth of flavor.
3. Allow the ganache to cool at room temperature until it reaches the perfect spreading consistency: smooth and spreadable without being runny.

Assembly of the Chocoloco Amandina

1. Trim the tops of the cooled cakes if necessary to ensure they are flat and even.
2. Place one cake layer on a serving platter or cake stand. Spread a generous layer of chocolate ganache over the top using an offset spatula.
3. Place the second cake layer on top and spread ganache over the top and sides, smoothing with the spatula.
4. Optionally, sprinkle additional ground almonds or shaved chocolate around the edges of the cake.
5. Refrigerate the cake for at least 1 hour to set the ganache before serving.

Serving Suggestions

The Chocoloco Amandina pairs wonderfully with a cup of fresh espresso or a glass of dessert wine, like a rich Port or a sweet Muscat. To garnish, consider a dollop of whipped cream or a scoop of vanilla ice cream, which beautifully cuts through the richness of the chocolate. Enjoy your cake chilled for a denser texture or allow it to sit at room temperature for 30 minutes for a slightly softer experience.