Opera Cake

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Opera Cake

Quantity of servings: 1 baking tray (60 × 40 cm)

Ingredients

Sponge Sheet

Butter 250 g

Egg yolks 720 g

Egg whites 640 g

Sugar 355 g

Almond flour 250 g

Wheat flour 250 g

Soaking Syrup

Espresso 170 g

Sugar 72 g

Rum 20 g

Water 90 g

Chocolate Ganache

Milk 225 g

33% cream 45 g

Terravita Topaz 60 Dark Chocolate 335 g

Butter 80 g

Salt 1 g

Coffee Buttercream

Milk 760 g

Coffee beans 144 g

Egg yolks 208 g

Sugar 190 g

Instant coffee 20 g

Butter 20 g

Terravita Sienna 34.5 Milk Chocolate 200 g

Chocolate Coating

Terravita Topaz 56 Dark Chocolate 190 g

Oil 25 g

Chocolate Glaze

Water 450 g

Sugar 900 g

Glucose syrup 900 g

Terravita Topaz 77 Dark Chocolate 900 g

Cream 600 g

Gelatine 75 g

Preparation method

Sponge Sheet

Whip the egg whites with the sugar until light and fluffy.
Add the egg yolks to the meringue and gently fold together.
Combine the dry ingredients.
Melt the butter.
Add the butter and dry ingredients alternately to the egg mixture.
Scale 600 g of the mixture onto each 60 × 40 cm baking tray, making 4 sheets in total.
Bake at 170°C for 8–10 minutes.

Soaking Syrup

Bring the sugar, rum and water to the boil together.
Add the espresso, mix and cool.

Chocolate Ganache

Bring the milk, cream and salt to the boil.
Pour the hot liquid over the Topaz 60 chocolate.
Blend until smooth.
Add the butter and blend again.
Leave at room temperature.

Coffee Buttercream

Bring the milk and coffee beans to the boil together.
Mix the egg yolks with the sugar.
Pour one-third of the hot milk over the egg yolks and combine.
Pour the remaining milk into a second saucepan, straining out the coffee beans.
Pour the tempered egg yolks into the remaining milk and cook to 82°C.
Pour the mixture into a container with the butter, instant coffee and milk chocolate.
Blend everything together.
Chill in the refrigerator.

Chocolate Coating

Melt the chocolate together with the oil.

Chocolate Glaze

Heat the water, sugar and glucose syrup to 103°C.
Add the soaked gelatine to the chocolate.
Pour the hot syrup into a measuring jug containing the chocolate and blend.
Add the cream and blend again.
Chill.

Assembly

Spread the chocolate over one sponge sheet and chill.
Place the chocolate-coated sponge sheet on a baking tray with the chocolate side facing down.
Soak with the coffee syrup.
Whip the buttercream and spread half of it over the sponge sheet.
Place another sponge sheet on top and soak it again.
Spread the chocolate ganache over it.
Place another sponge sheet on top, soak it again and chill.
Spread the second half of the buttercream, reserving 200 g for the final layer.
Place another sponge sheet on top and soak it again.
Spread the remaining buttercream over the top and chill.
Warm the chocolate glaze and spread it over the top of the cake.
Chill.
Optionally, decorate the top with gold rings.
Cut into rectangular pieces.

Products used

Chocolate Topaz 60

dark chocolates

bag 10 kg

index: DR20-MD014-100

+ add to comparison remove from comparison

Chocolate Sienna 34,5

milk chocolates

bag 10 kg

index: DR20-KU035-100

+ add to comparison remove from comparison

Chocolate Topaz 56

dark chocolates

bag 10 kg

index: DR20-KU056-100

+ add to comparison remove from comparison

Chocolate Topaz 77

dark chocolates

bag 10 kg

index: DR20-MD024-100

+ add to comparison remove from comparison

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