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
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.