Chocolate Opera Cake
Visiting the opera isn’t for everyone: for some, classical music is too boring, and for others, they just can’t get used to the strict dress code – not to mention the cost of the ticket. Alternative? Chocolate Opera Cake! It offers an irresistible symphony of flavor in layers.
Ingredients for Chocolate Opera Cake:
3 eggs
75 g sugar
50 g flour
50 g ground almonds
100 g whipped cream
+ 200 g whipped cream
2 tbsp coffee beans
225 g soft butter
+ 25 g butter
200 g icing sugar
400 g dark chocolate
70 ml espresso
Baking paper
cling film
possibly chocolate rolls for sprinkling
Salt
Instructions:
Preheat the oven 400 °F . Line a baking tray with baking paper. Separate the eggs for the sponge cake. Beat the egg whites with 1 pinch of salt until stiff, letting the sugar trickle in. Stir in the egg yolks one at a time. Sift the flour on top and fold in with the almonds. Spread on the baking tray to form a rectangle (approx. 29 x 36 cm). Bake in a hot oven for approx. 8 minutes. Turn out onto a clean kitchen towel and leave to cool.
For the white coffee cream, heat 100 g cream with coffee beans and simmer for about 1 minute. Then remove from the heat and leave to cool to room temperature. Cream 225 g soft butter with the whisks of a mixer for about 3 minutes. Sieve the icing sugar and stir in 2 portions. Pour the coffee bean cream through a sieve and stir in by the tablespoonful.
For the ganache, break the chocolate into pieces. Heat 200 g cream and 25 g butter. Remove from the heat. Add the chocolate and stir until melted. Leave the ganache to cool, stirring frequently.
Line a loaf tin (inside approx. 9 x 29 cm; approx. 1.9 l capacity) with foil. Cut the sponge into 4 strips (each approx. 9 x 29 cm). Place 1 strip as a base in the tin, drizzle the remaining sponges with espresso. Spread about 1⁄3 of the white cream on the sponge in the mould and chill for about 15 minutes. Spread approx. 1⁄4 ganache on top. Top with an espresso sponge. Repeat layers and chilling times twice more. Finish with ganache. Chill cake for about 3 hours.
Lift cake out of tin, remove foil. Straighten all around with a knife dipped in hot water. Decorate with chocolate balls as desired.
More Delicious Chocolate Cake Recipes
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