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Merendina is a delightful treat that combines a soft sponge cake, rich ganache, and a luscious chocolate coating. This recipe is perfect for those who enjoy a decadent dessert with layers of flavor and texture. The process involves creating a fluffy sponge, a creamy ganache, and a shiny chocolate coating, resulting in a homemade version of a classic snack cake. It's a labor of love, but the end result is worth every step.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a medium-sized saucepan, add the double cream, chocolate, and icing sugar over medium-low heat. Stir occasionally until the chocolate is melted and the mixture is well combined, about 5 minutes.
Cover with cling film and place in the fridge until the ganache is spreadable, about 1 hour. Remove it from the fridge after 1 hour to prevent it from becoming too hard to spread.
Preheat the oven to 180C/350F/Gas 4. Oil and line a 39.5 x 27 cm baking sheet with baking paper.
In a large mixing bowl, mix together the flour, cornflour, baking powder, baking soda, and salt.
In another bowl, beat the eggs and sugar with an electric whisk until the mixture becomes thick, fluffy, and triples in size, about 5 minutes.
Add the vanilla extract and sunflower oil, and whisk again until well combined.
Gradually add the dry ingredients mixture until fully incorporated. Stir in the buttermilk progressively until the mixture is well combined.
Pour the batter into the prepared baking sheet and spread it evenly. Bake for 17 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
Bring 40g of cold water and the caster sugar to a boil over high heat. Reduce the heat to low and stir until all the sugar dissolves, about 3 to 5 minutes. Set aside to cool.
Once the cake is completely cool, halve it vertically and brush the surface of the two cake halves with syrup. Discard any remaining syrup.
Spread the ganache over one of the cake halves and top with the other half. Lightly press the sandwiched cakes to level them and use a sharp knife to divide them into 10 rectangles.
Place the dark chocolate and coconut oil in a microwave-safe shallow bowl. Heat in intervals of 15 seconds, stirring each time, until smooth and creamy. Let the chocolate cool to room temperature, about 10 minutes.
Use two forks or a small slotted spatula to dip each sandwich in the dark chocolate, ensuring it is fully coated. Transfer the coated sandwiches to baking or silicone paper.
Melt the milk chocolate with a teaspoon of water in a microwave-safe bowl, stopping and stirring at 10-second intervals until smooth. Use a fork to splatter the milk chocolate over the coated sandwiches.
Let the chocolate firm up, about 2 hours at room temperature or 40 minutes in the fridge. Serve immediately.
Ensure the ganache is not left in the fridge for too long, as it will become too hard to spread.
Use a sharp knife to cut the cake into rectangles for clean edges.
Allow the chocolate coating to cool to room temperature before dipping the sandwiches to ensure an even coating.
Can I use milk chocolate instead of dark chocolate?
While dark chocolate is recommended for its rich flavor, you can use milk chocolate if you prefer a sweeter taste. However, it may alter the overall balance of the dessert.
Can I make this recipe ahead of time?
Yes, you can prepare the ganache and sponge a day in advance. Assemble and coat the sandwiches on the day you plan to serve them.
What can I use instead of buttermilk?
You can substitute buttermilk with a mixture of milk and lemon juice or vinegar. Use 120ml of milk and add 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
How should I store the Merendina?
Store the Merendina in an airtight container in the fridge for up to 3 days. Allow them to come to room temperature before serving for the best texture.
Can I freeze the Merendina?
Yes, you can freeze the coated sandwiches in an airtight container for up to 1 month. Thaw them in the fridge overnight before serving.
