Opera Cake

    • Prep Time
    • 35 minutes
    • Cook Time
    • 15 minutes
    • Cool Time
    • -
    • Yield
    • 20 people
    • Difficulty Level
    • Intermediate

 

JOCONDE COCOA BISCUIT

Ingredients

  • 2 whole eggs
  • 65 g almond powder Aiguebelle
  • 65 g icing sugar
  • 3 egg whites
  • 25 g granulated white sugar
  • 25 g flour
  • 20 g cocoa powder Aiguebelle 25 g butter

Preparation

In a large bowl, pour the 2 whole eggs, almond powder, and icing sugar. Beat everything with an electric mixer. In another bowl, whisk the 3 egg whites until you get firm peaks and add the granulated white sugar little by little. Sift the flour and cocoa powder, melt the butter. Using a maryse spatula, mix one-quarter of the whites with the first mixture and add the sifted flour and cocoa powder, then add the remaining whites and the melted butter. Spread on a baking sheet and bake at 220°C for 8 minutes. Cut in the thickness 3 rectangles of 24x34cm.

WHIPPED WHITE CHOCOLATE / COFFEE GANACHE

Ingredients

  • 100 g espresso coffee
  • 140 g white chocolate Aiguebelle
  • 220 g whipping cream

Preparation

Prepare a 100 g of espresso coffee. Chop the chocolate and melt it in a bain-marie or in a microwave oven. Slowly pour one-third of the boiling coffee over the melted chocolate. Using a maryse spatula, mix while remaining in the center of the preparation to create an elastic and shiny “core”. Incorporate the two remaining third, using the same process, one third at a time. Add the whole cold whipping cream. Let crystallize for at least 3 hours at the refrigerator.

CREAMY DARK CHOCOLATE

Ingredients

  • 110 g dark chocolate 72% Aiguebelle
  • 2 egg yolks
  • 20 g granulated white sugar
  • 110 g whole milk
  • 110 g whipping cream

Preparation

Chop the chocolate or use chocolate pastilles, and melt it gently in a bain-marie or in a microwave oven. During this time, prepare the custard. In a bowl, combine the egg yolks and the sugar. Pour this mixture in a saucepan, add the milk and cream and cook on low heat while stirring to obtain a slightly thickened cream. The temperature must be between 82°C and 84°C. Remove the custard from the heat and pour in a deep bowl. Using an immersion blender, mix the custard for a few seconds to obtain a smooth and creamy texture. Slowly pour one-third of the hot custard over the melted chocolate. Using a maryse spatula, mix while remaining in the center of the preparation to create an elastic and shiny “core”. Incorporate the two remaining third, using the same process, one third at a time. Mix to perfect and smooth the emulsion. Pour into a recipient, cover with a film, with the film touching the cream. Reserve in the fridge for 1 day.

COFFEE SYRUP

Ingredients

  • 265 g espresso coffee
  • 35 g granulated white sugar

Preparation

On a baking sheet, place a biscuit in a frame and soak with the coffee syrup. Whisk the ganache until you get the consistency of a light whipped cream. Spread half of the ganache on the first biscuit. Add a new biscuit layer and soak with the coffee syrup. Spread again a layer of the chocolate / coffee ganache. Add another biscuit layer and soak with the coffee syrup. Cover the cake with dark chocolate, smooth and freeze overnight. Once the Opera is frozen, unmold and cover with la pâte à glacer. Refrigerate for 6 hours until defrosted.

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