Opera – Cake Recipe


Some connection problems meant that I had to leave you a few days … To be forgiven, here I am again with a delicious recipe: a chocolate-rich ganache, a creamy coffee cream, a soft almond cookie, all covered with a glaze of Chocolate: this is Opera's cake !!!

Are you tempted So let's go step by step to this dessert, it is ultimately not so complicated to achieve!

Finally, for the first time, I am relatively satisfied with my cake. For the next time: I would need a slightly thinner cookie and put a weight on the cake in the fresh resting phase to get a flat surface. Now is your turn!

Preparation time: one time

Cooking time: fifteen minutes

Total time: 3 hours fifteen minutes

portions: 8 people

For the cookie

  • 125 g almond powder
  • 145 g powdered sugar
  • 30 g flour
  • 4 egg
  • 25 g Butter
  • 10 g dark chocolate
  • one coffee tight and sweet

Prepare the joconde cookie

  • Beat the almonds, 125 g of sugar, flour and egg yolks. Melt the butter. Add when cold.

  • Beat the egg whites until they are rigid and squeeze them with the remaining sugar. Gently stir the previous device. Pour into the frame and cook at 180 ° C for 15 minutes.

Prepare the coffee with butter cream

  • Cook the sugar and 70 g of water until you get a small broth. Pour over the whole egg beaten with the yolk, then beat everything until it cools. Add the butter ointment and continue beating.

  • When the machine is well bleached and almost doubled in size, add the coffee extract. Keep cool

Prepare the chocolate ganache

Assembly

  • Divide the Mona Lisa cookie dough into three equal parts. Melt the 10 g of dark chocolate and cover the first cookie dough. That is, cover the bottom with melted chocolate and let cool. This prevents the cake from sticking to the serving plate.

  • When the chocolate is hardened, turn the cookie over and soak it with sweet coffee. Spread the chocolate ganache over the cookie in a thin layer. Do the same with the coffee cream.

  • Place the second cookie, soak it, then cover it with ganache and coffee cream, and so on with all the cookies. Then let it rest in a cool place, ideally during the night.

  • Prepare the glaze by pouring the hot cream over the coffee and let it cool. Then distribute the glaze well over the top of the cake with a spatula and let it rest in the fridge.

Before serving, trim the edges of the opera for a clean cut and a beautiful rectangle.