OPERA CAKE

Created in 20th-century Parisian pâtisserie, this layered almond and coffee cake reflects the elegance and precision of classic French baking.

Serves: 6

Ingredients:

125g Dark chocolate (65%)
125g Double cream
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3 Eggs, room temp (about 160g) (@Clarence_court leghorn whites)
80g Icing sugar
100g Almond powder
30g All-purpose flour
100g Egg whites
40g Sugar
20g Butter (melted)
Vanilla extract
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130g Espresso
30g Sugar
6g Kahlua
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180g Unsalted butter
3 Egg yolks
75g Sugar
30g Water
10g Coffee (5g instant + 5g water)
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100g Dark chocolate (65%)
15g Vegetable oil

Method:

1. Chocolate ganache - Heat the cream to just below boiling, pour over the chocolate and leave for 1 minute. Stir until smooth and leave to cool until spreadable.

2. Joconde sponge - Preheat the oven to 180°C and line a shallow tray with baking paper. Whisk the eggs and icing sugar until pale, then mix in the sieved ground almonds and flour. Whisk the egg whites with the sugar to soft peaks and gently fold into the batter. Fold in the melted butter and vanilla, spread onto the tray and bake for 8–10 minutes until lightly golden. Cool and cut into 4 equal rectangles.

3. Coffee syrup - Heat the espresso and sugar until dissolved, remove from the heat and add the Kahlua. Leave to cool.

4. Coffee buttercream - Whisk the egg yolks. Heat the sugar and water to 118°C, then slowly pour into the yolks while whisking. Beat in the soft butter until smooth, then mix in the coffee.

5. Chocolate glaze - Melt the chocolate gently and mix with the vegetable oil until smooth.

6. Assembly - Brush the first sponge with coffee syrup and spread with ganache. Add the second sponge, brush with syrup and spread with coffee buttercream. Add the third sponge, brush with syrup and spread with ganache. Top with the final sponge, brush with syrup and spread a thin layer of buttercream. Chill until firm, then pour over the chocolate glaze, spread evenly and chill until set before trimming and slicing.