Have you ever heard of Sans Rival? It’s one of the Philippines’ all time favourite cakes. Sylvanas are cookie-sized versions of San Rival. If you haven’t already, please check out my recipe for Sylvanas here. If you want to try something different, this is my Chocolate Sylvanas Recipe. Enjoy!
Is there anyone out there who still remember Sambos? I looooooove Sambos. PERIOD. It was sold at Café Elyseé waaaaaaaay back. (LOL).
I tried recreating Sambos, based on some very fond memories, making everything with chocolate, including the dacquoise.
For the buttercream, if you find that 1 cup of melted chocolate is too much (seriously?) you can lessen it to about 3/4 cup. To coat the Chocolate Sylvanas, I used crushed Oreos (just a personal preference, you can use chocolate cake crumbs, too).
Let’s step up our Sylvanas game and make Chocolate Sylvanas – Happy Baking!
CHOCOLATE SYLVANAS RECIPE
For the Dacquoise:
6 egg whites (room temperature)
3/4 cup granulated sugar
1/3 cup cocoa powder
1 1/2 cups cashew (chopped/ground)
1 tsp vanilla
a pinch of cream of tartar
For the Chocolate Buttercream:
6 egg yolks (room temperature)
1 cup sugar
1/4 cup water
2 cups of unsalted butter (while the butter is cold, cut it into smaller cubes/squares and let it sit at room temperature)
1 cup chocolate – use dark or semi-sweet (I used Ghirardelli 60%), melt it over bain marie/hot water bath or microwave
3/4 cup Oreo crushed/crumbs or chocolate cake crumbs
For the Chocolate Dacquois:
Prepare a cookie sheet with parchment paper and a piping bag with a plain tip.
Make the meringue in a grease free bowl, beat egg whites and add a pinch of cream of tartar. Once it forms into soft peaks, gradually add the sugar, then add vanilla. Continue to beat until stiff peaks are formed.
Fold the cocoa powder and chopped cashew carefully without deflating the meringue.
Transfer the meringue into a piping bag with a plain tip. If you don’t have a piping bag with a plain tip, you can use a ziplock bag instead, just cut one corner tip.
Pipe 1.5 – 2 inches diameter, or follow the prepared guide.
Bake at 300F for about 30 minutes or until the dacquoise can be lifted easily off the baking sheet.
Once done, let it cool before applying the buttercream.
For the Chocolate Buttercream:
Prepare a small pot, a stand mixer (easier to use) with a wire whisk attachment and a candy thermometer.
In a small pot, combine sugar and water, stir to dissolve. Turn the stove to medium heat to bring the syrup to a boil.
While waiting for the syrup to reach a temperature of 240F, place the egg yolks in the bowl of your stand mixer. Use the wire whisk attachment to beat the eggs at medium speed. Continue to beat until it thickens and becomes light in colour.
Once the sugar syrup has reached the temperature of 240F, take it off the stove.
Incorporate the syrup to the beaten egg yolks. Add the sugar in a slow and steady stream while continuously whipping the egg yolks.
Once all the sugar has been incorporated, continue to whip on medium high until the mixture has cooled. Check the bottom of the bowl, if it still feels warm, then continue to whip it. After it has sufficiently cooled down, then proceed to add butter.
With the mixer still at medium high, start adding butter, about 1 – 2 squares/cubes at a time, incorporating well after every addition. Continue to do so until all butter has been incorporated.
Remove the wire whisk attachment from your stand mixer and replace with the paddle attachment.
Continue to beat until smooth.
Melt the chocolate over bain-marie/hot water bath or use the microwave. If using the microwave, pay close attention the chocolate could get scorched – melt it at 15 seconds intervals, stirring it in between intervals.
Once the chocolate has melted, let it cool down before adding to the buttercream.
Add the melted chocolate to the buttercream and continue to beat until chocolate has been incorporated.
PUTTING IT ALL TOGETHER
For each chocolate sylvana, I used 4 pieces of chocolate cashew dacquoise.
Fill it each layer with buttercream, mask the sides and top. Refrigerate for 30 minutes to set the buttercream.
Once chilled, apply buttercream on the bottom and roll it on the Oreo crumbs.
Refrigerate and serve chilled.
You can trace 1.5″- 2″ circles on paper (so you can re-use it) and place it underneath the parchment paper, remove before baking. Or directly draw circles on one side of the parchment paper and turn it over when ready to pipe.
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