3.Opera Cake is a famous French cake made up of layers of coffee syrup-soaked almond sponge cake (jaconde), coffee buttercream, chocolate ganache, and topped with a chocolate glaze. When the Joconde sheets are cold, remove them gently from the mat onto your worktop surface. The two sheets of Joconde biscuit have been cooked beforehand, using two Flexipan Entremets mats (33.5 x 33.5cm). Before starting this Opera Cake recipe, make sure you have organised all the necessary ingredients.

Draw musical notes and designs on brown paper cover with waxed paper. Line a baking sheet with brown paper. IngredientsIf you like, decorate the opera cake with musical notes instead of drizzling with white chocolate. Not for the faint-hearted baker, this recipe is nothing short of a challenge but the results will definitely reflect the effort. Karthika finished each portion of cake with gold dust and leaf and also personalised them with a chocolate disc monogramed with her initials. A real challenge, this dessert is an exquisite combination of chocolate and coffee-infused layers of almond sponge, ganache, chocolate croustillant, hazelnut praline and Swiss meringue buttercream.

Covered in a chocolate ganache, it’s perfectly balanced, with deep flavors.40g good-quality dark chocolate (45% cocoa), chopped or calletsYour opera cake can now be refrigerated for a day or two if need be. Layers of almond sponge cake are filled with coffee buttercream and rich chocolate. Chill about 30 minutes or until set.Opera Cake A French tradition, this cake is a true work of art.

Prepare the cakes and buttercream the first day, then the ganache. Ah yes, the chocolate-on-the-bottom trick worked splendidly, did it notMaking an opera cake can be spread out over two days. When you’re ready to serve, separate the pieces (again with a warm knife) and transfer to plates. Ideally not refrigerator-cold, maybe an hour or so out of the fridge.

Brush two 23cm x 33cm shallow baking trays with melted butter and line the base and sides of each with one piece of non-stick baking paper, cutting into the corners to fit. To make the Joconde, preheat the oven to 200☌ (180☌ fan-forced). Make sure to keep it away from food with strong odors.70g Paillette Feuilletine (see Baker’s Tips)160g good-quality dark chocolate (45% cocoa), chopped or callets250g unsalted butter, at room temperature150g good-quality dark chocolate (70% cocoa), callets or chopped70g good-quality dark chocolate (45% cocoa), callets or choppedEdible gold lustre paint (See Baker’s Tips)Wax seal (kept in freezer for at least 45 minutes)

Add the melted butter and fold gently together. Use a spatula or large metal spoon to fold the egg whites through the almond mixture. Gradually whisk in the sugar and continue to whisk until stiff peaks form. Use an electric mixer with a whisk attachment on medium speed to whisk the egg whites and salt in a large clean bowl until soft peaks form. Stir in the flour until just combined. Add the whole 5 eggs and use an electric hand mixer to mix until the mixture is creamy.

Leave it to heat until the sugar has melted. Place the sugar and water in a saucepan over low heat. Bring to the boil then remove from heat and set aside to cool completely. To make the Coffee Syrup, place the water, sugar and coffee into a small saucepan and stir over medium heat until the sugar dissolves. Carefully turn the cooled cakes onto a cutting board and cut each into one 20cm square and one 10cm x 20cm rectangle. Bake in preheated oven for 8-10 minutes until lightly golden and cooked through.

Use the tea towel to rub to hazelnuts against it and each other to remove the skins. Wrap the warm hazelnuts in a tea towel and set aside to steam for 10 minutes. To Make the Hazelnut Praline Paste, reduce the oven temperature to 180☌ (160☌ fan-forced) and roast the hazelnuts for 10-15 minutes, stirring them every 5 minutes, or until aromatic and the skins start to crackle. Set the pan on a towel on the bench. Once the caramel is ready, dip the base of the saucepan in the cold water for a few seconds to stop the cooking process. Meanwhile, fill your sink with cold water.

Add about a quarter of the toffee shards to a food processor bowl and process until ground. When the toffee is cool, break into small pieces. Pour immediately onto the lined tray and set aside to cool completely. Remove from the heat add the toasted skinned hazelnuts but don’t stir. Bring to a simmer and simmer over medium heat, brushing down the sides of the saucepan with a pastry brush dipped in water to remove any sugar crystals from the sides of the pan, until a deep golden toffee forms. Place the sugar and water in a small heavy-based saucepan and stir over medium heat until the sugar dissolves.

Stir occasionally until melted and smooth. To make the Chocolate Croustillant, place the chocolate in a heatproof bowl and place over a saucepan of barely simmering water (don’t let the base of the bowl touch the water). Add the salt and continue to process until a smooth paste with a peanut butter consistency forms (see Baker’s Tips).

To make the Chocolate Ganache, place the chocolate in a heatproof bowl. Place in the fridge to set Spread the croustillant over the 20cm square layer of sponge cake on the board.

Continue to stir until the mixture reaches 70☌ on a thermometer. Use a balloon whisk to stir until the sugar dissolves. Place the bowl over a pan of simmering water (don’t let the base of the bowl touch the water). To make the Coffee Buttercream, combine the egg whites, sugar and salt in a medium heatproof bowl. Set aside to cool at room temperature, stirring occasionally, until it thickens to a peanut butter consistency (see Baker’s Tips). Pour the cream over the chocolate and set aside for 1 minute.

Remove the wax seal from the freezer and place in a bowl of ice. Line a tray with non-stick baking paper. Cover and refrigerate the cake for at least 2 hours or overnight. Spread with the remaining buttercream to cover and even the surface using an offset spatula or cake scraper. Top with the remaining layer of sponge cake and brush well with the remining coffee syrup. Reserve about 1/4 cup of the ganache and spread the sponge evenly with the remaining chocolate ganache.

Immediately use the chilled wax seal to imprint the chocolate discs, holding on each for 5 seconds. Working quickly, pipe the chocolate onto the lined try to form three discs, each about the size of a dollar coin. Spoon the chocolate into a zip-lock bag and cut a small hole in one corner.

To make the Chocolate Glaze. When ready to glaze the cake, carefully transfer the cake to a rack over a tray lined with baking paper. Once set use a small paintbrush to paint each disc with edible lustre gold paint to coat. Set aside at room temperature to set and firm.

Stir over medium heat until the sugar dissolves. Combine the remaining 125ml (1/2 cup) water in a small saucepan with the sugar. Place the chocolate in a medium heatproof bowl.

Add the cream and stir until the mixture cools to 60☌ on a thermometer. Sift the cocoa powder over the chocolate mixture and use a balloon whisk to stir until combined and smooth. Stir until the chocolate melts and the mixture is smooth. Remove the syrup from the heat and pour over the chocolate.

Once the glaze cools to 32☌ on a thermometer pour it immediately over the chilled cake to create a smooth surface, allowing any excess to drip down the sides. Strain the glaze through a fine mesh sieve. Transfer the mixture to a jug anduse a stick blender to blend until the mixture is emulsified and smooth.

Transfer to a serving plate. Use a hot, dry knife trim the edges of the cake and then cut into 18 pieces (each about 7cm x 3cm).