Let’s start by separating the eggs. Beat the egg whites with a pinch of salt until they turn into a glossy, airy foam. Gradually add the sugar while mixing continuously until you get a stiff, shiny meringue. In a separate bowl, whisk the egg yolks with the oil, then pour this mixture over the whipped egg whites and gently fold it in with a spatula.

Now it’s time for the flour, which you’ve already mixed with the cocoa powder and sifted. Add this dry mixture over the batter. Gently fold with broad movements from bottom to top, just until all the flour is fully incorporated and no dry bits remain.

The cream is incredibly easy to make! It’s basically a rich chocolate ganache with butter, very smooth and full of flavor. Heat the heavy cream until it just comes to a simmer. As soon as you remove it from the heat, add the chopped chocolate and stir until it melts completely and you get a smooth, glossy mixture with no lumps. Let it cool down.

Assembly: Place the first cake layer back into the pan and soak it with syrup. Spread the chocolate cream on top (reserve a small amount for decoration) and level it. Place the second layer on top and soak it as well. Cut the cake into squares and separate the pieces so they can be glazed individually.

Glaze each piece evenly. Decorate with small rosettes of the reserved cream on top and chill the cakes for a few hours. The amandine cakes are incredibly delicious!