Opera Cake

Opera Cake

Opera cake is the king of chocolate cakes

Ingredients
  

Biscuit Joconde / Sponge Cake

  • 18 g cake flour
  • 20 g confectioners sugar powdered sugar
  • 65 g almond flour
  • 80 g whole eggs
  • 8 g granulated sugar
  • 55 g egg white
  • 12 g unsalted butter melted

Coffee Buttercream

    French Buttercream

    • 40 g whole egg
    • 16 g egg yolks
    • 45 g water
    • 115 g granulated sugar

    Coffee Paste

    • 8 g instant coffee
    • 4 g water warm

    Buttercream

    • 110 g parter bombe
    • 120 g unsalted butter cold
    • 8-12 g coffee paste

    Chocolate Ganache

    • 90 g dark chocolate
    • 60 g milk
    • 12 g heavy cream whipping cream
    • 20 g unsalted butter

    Chocolate Glaze

    • 100 g granulated sugar
    • 40 g cocoa powder
    • 60 g water
    • 50 g heavy cream whipping cream
    • 6 g unflavoured gelatin powder
    • 6 g water

    Coffee Syrup

    • 100 g granulated sugar
    • 100 g water
    • 15 g instant coffee

    Instructions
     

    Biscuit Joconde

    • Preheat oven to 428F
    • Sift almond flour, confectioners sugar and cake flour. Set aside
    • Whisk whole eggs and sugar for 10 minutes until it reaches 35C
    • On a separate bowl, beat egg whites until it reach medium-sift peak
    • Gently fold egg whites with the whole egg mixture. Add almond flour, confectioners sugar, cake flour and melted butter and mix until smooth
    • Line baking pan with parchment paper.┬áSpread the mixture to a thickness of 3mm
    • Place the plan in the oven and bake for 10 minutes. Once done, remove from the oven and let it cool.

    Coffee Syrup

    • Put all the water, granulated sugar and instant coffee in a pot and bring to a boil
    • Stir constantly until sugar and coffee is completely dissolved. Set aside and let it cool

    Coffee Buttercream

      Coffee Paste

      • Combine and mix instant coffee and warm water. Make sure the instant coffee is completely dissolved

      French Buttercream

      • Combine whole eggs and egg yolks beat with a hand mixer until it reach light and foamy texture.
      • On a separate pot, bring water and sugar to boil until the syrup reaches 115C
      • While mixing the egg mixture, slowly pour the syrup until its fully incorporated.
      • Cut the butter in square and add 1 cubed at a time until its creamy and form into buttercream texture. Add the coffee paste and mix it thoroughly

      Chocolate Ganache

      • Chop the chocolate into small pieces
      • Combine the milk and cream and bring to a boil
      • When the mixture comes to a boil, pour over the chocolate and let it emulsify
      • Add the butter and melt it

      Chocolate Glaze

      • Soak the gelatin in cold water and wait for it to bloom, around 5 minutes
      • Combine sugar, cocoa powder, water in a saucepan and stir over heat to dissolve. Add heavy cream and bring it to boil. Once boiled, add the gelatin and whisk until fully dissolved. Strain and finish.

      Assembly

      • Cut the biscuit and split into 3.
      • Place one biscuit in a parchment and pour 1/3 of the coffee syrup evenly
      • Spread a thin layer of coffee buttercream, as smooth as possible.
      • Spread a think layer of chocolate ganache on top of the coffee buttercream.
      • Cover with another layer of biscuit and repeat the previous steps in order until its done
      • Chill the cake in the freezer for about 30 minutes
      • Pour the chocolate glaze on top of the cake. Enjoy
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