The recipe for an exquisite Opèra cake: a unique taste
published on 8 July, 2018 at 17:01
Ingredients:
almond base:
225 gr almond flour
225 g powdered sugar
225 gr eggs (about 5)
75 gr all purpose flour
35 grams melted butter
135 gr egg whites (about 4)
45 gr sugar
1 pinch of salt
1 tablespoon of lemon juice
225 gr almond flour
225 g powdered sugar
225 gr eggs (about 5)
75 gr all purpose flour
35 grams melted butter
135 gr egg whites (about 4)
45 gr sugar
1 pinch of salt
1 tablespoon of lemon juice
Liquid coffee mixture:
300 ml water
130 gr sugar
1 small cup of coffee
5 gr instant coffee
300 ml water
130 gr sugar
1 small cup of coffee
5 gr instant coffee
Chocolate Ganache:
145 g dark chocolate
100 ml fresh cream
Coffee buttercream:
4 egg yolks
140 grams sugar
40 ml water
5 gr instant coffee
240 g butter at room temperature
145 g dark chocolate
100 ml fresh cream
Coffee buttercream:
4 egg yolks
140 grams sugar
40 ml water
5 gr instant coffee
240 g butter at room temperature
Icing:
250 gr dark chocolate
30 gr peanut oil
100 g dark chocolate for a base of biscuit dough
Preparation:
Biscuit dough: sift the almond flour, powdered sugar and flour and mix. In another bowl whisk the egg whites with salt and lemon juice, then add the sugar. In the bowl with the dry ingredients add the eggs, beat and add the melted butter. Then the egg whites and mix. Divide the mixture into two equal parts and pour on the baking sheets (lined with parchment paper). Bake at 200 degrees for 8-10 minutes. Form 3 rectangles (22x26cm).
Melt 100g of chocolate in a bain-marie, pour over one of the rectangles and set to solidify in the fridge.
Bagna: in a saucepan pour water and sugar, then add a cup of coffee and instant coffee. Bring to a boil and let it cool.
Ganache: bring the cream almost to the boil and then pour it over the dark chocolate and melt.
Butter cream: In a bowl put the egg yolks and beat them. Melt the coffee in the water to make the syrup and then add it to the yolks. Finally add the butter and stir continuously.
Assemble the cake forming the various layers. Finally melt the chocolate and add some oil. Pour on the last layer and refrigerate for 2 hours. Cut into rectangles and serve.
Source: https://www.youtube.com/watch?v=zwMIY7iYHsE
250 gr dark chocolate
30 gr peanut oil
100 g dark chocolate for a base of biscuit dough
Preparation:
Biscuit dough: sift the almond flour, powdered sugar and flour and mix. In another bowl whisk the egg whites with salt and lemon juice, then add the sugar. In the bowl with the dry ingredients add the eggs, beat and add the melted butter. Then the egg whites and mix. Divide the mixture into two equal parts and pour on the baking sheets (lined with parchment paper). Bake at 200 degrees for 8-10 minutes. Form 3 rectangles (22x26cm).
Melt 100g of chocolate in a bain-marie, pour over one of the rectangles and set to solidify in the fridge.
Bagna: in a saucepan pour water and sugar, then add a cup of coffee and instant coffee. Bring to a boil and let it cool.
Ganache: bring the cream almost to the boil and then pour it over the dark chocolate and melt.
Butter cream: In a bowl put the egg yolks and beat them. Melt the coffee in the water to make the syrup and then add it to the yolks. Finally add the butter and stir continuously.
Assemble the cake forming the various layers. Finally melt the chocolate and add some oil. Pour on the last layer and refrigerate for 2 hours. Cut into rectangles and serve.
Source: https://www.youtube.com/watch?v=zwMIY7iYHsE
more
more from Love Kitchen
-
24884 VIEWSLove Kitchen
-
15706 VIEWSLove Kitchen
-
10591 VIEWSLove Kitchen
-
8167 VIEWSLove Kitchen
-
3272 VIEWSLove Kitchen
-
7737 VIEWSLove Kitchen
-
3367 VIEWSLove Kitchen
-
12798 VIEWSLove Kitchen
-
2338 VIEWSLove Kitchen
-
535 VIEWSLove Kitchen
-
11583 VIEWSLove Kitchen
-
1155 VIEWSLove Kitchen
-
10046 VIEWSLove Kitchen
-
3021 VIEWSLove Kitchen
-
4298 VIEWSLove Kitchen
-
2996 VIEWSLove Kitchen