How To Cook Opera Cake With Coffee, Chocolate And Almond Flakes - Recipe

Opera Cake is a classic French dessert dating back to the 1890s, and there is still controversy over who invented the recipe. The cake has almond flakes, butter cream with coffee and chocolate.

Necessary products

for almond marshmallows:

• 6 proteins at room temperature
• 2 tablespoons sugar
• 2 tea cups blanched almonds, ground
• 2 1/4 teaspoons powdered sugar, sifted
• 6 whole eggs
• 1/2 teaspoon flour
• 3 tablespoons butter, melted and cooled

for butter cream with coffee:

• 2 tablespoons instant coffee
• 2 tablespoons hot water
• 1 teaspoon sugar
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 1 egg
• 1 egg yolk
• 14 tablespoons butter (at room temperature)

for the chocolate ganache:

• 220 grams of dark chocolate
• 1/2 cup fresh milk
• 1/4 teaspoon cream
• 4 tablespoons butter at room temperature

for the chocolate glaze:

• 140 grams of dark chocolate, finely chopped
• 1/2 teaspoon butter

Method of preparation :

Turn on the oven to preheat to 210 degrees and grease two rectangular trays measuring 30 by 20 centimeters, cover them with baking paper.

Start preparing the marsh

Using a mixer, beat the egg whites, adding spoon by spoon of sugar until you get soft peaks.

In another bowl put the ground almonds, powdered sugar and whole eggs, mix well. Add the flour and stir.

Add the almond mixture to the egg whites in portions, stirring with a spatula, and finally add the melted butter.

Divide the dough between the two pans and bake for 5 minutes, until the tops are slightly browned.

Place a sheet of parchment paper on both marshes and turn over on a clean surface. Carefully remove the sheet of paper on which the marshmallow was baked and allow it to cool completely.

Make coffee cream

Dissolve the coffee in the hot water and stir.

Put 1 cup of sugar, 3 tablespoons of water and 1 tablespoon of vanilla extract in the pan. Cook until the crystals melt (no caramel should be obtained - if you have a thermometer, measure 125 degrees).

Using a mixer, beat the egg and yolk until fluffy.

Add the sugar syrup in a thin stream, stirring constantly. When the products are combined, pour the coffee. Continue to stir and add 1 tablespoon of the melted butter until it is completely absorbed by the mixture. You should get a soft fluffy cream.

Prepare the ganasha

Put the milk and cream in a saucepan. When they turn, immediately remove from the heat and add the chocolate. Wait 2 minutes, then stir to obtain a homogeneous mixture.

Finally add the butter and stir until combined.

Assemble the cake

Cut the countertops in half to get 4 pieces of the same size.

Place one in a baking tray lined with parchment paper.

Carefully spread 3/4 of the butter cream on it and spread. Place the next loaf and generously spread with ganache. Now it's time for the third last loaf - cover it with a thin layer of butter cream. The fourth tray remains, but you can use it if you choose.

Cool the cake for 1 hour before pouring the icing over it.

For the glaze, melt the butter: bring it to a boil and separate the foam from it to extract only the purest of the butter. Add the chocolate to the warm butter and stir.

Pour the cake with the resulting icing and leave in the refrigerator to harden.

Then cut the edges of the cake so that it can be flattened and cleaned of spilled icing.

Serve the cake!