Opera Gateau

Name: Opera Gateau
Total time: 3 h 10 min
Yield: 1
Ingredients: 0.333 cup caster sugar; 3 eggs; 3 egg whites; 0.75 cup Almond flour; 0.25 cup all-purpose flour; 0.25 tsp Baking powder; 0.25 cup caster sugar; 0.375 cup water; 2 egg yolks (beaten); 3 tsps instant Espresso powder (dissolved in 1 tbsp boiling water); 0.667 cup unsalted butter; 2.5 ozs Dark chocolate (70% cocoa solids, broken); 0.375 cup milk; 0.75 cup cream (48% fat); 1 tsp instant Espresso powder; 0.5 cup caster sugar; 0.375 cup water; 5 ozs Dark chocolate (85% cocoa solids, broken); edible Gold leaf

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Difficulty:

advanced

Difficulty

Preparation:

2 h. 10 min.

Preparation

ready in 3 h. 10 min.

Ready in

Ingredients

for

cake

For the cake: 0.333 cup caster sugar; 3 eggs; 3 egg whites; ¾ cup Almond flour; ¼ cup all-purpose flour; ¼ tsp Baking powder

For the filling: ¼ cup caster sugar; ⅜ cup water; 2 egg yolks (beaten); 3 tsps instant Espresso powder (dissolved in 1 tbsp boiling water); ⅔ cup unsalted butter

For the ganache: 2 ½ ozs Dark chocolate (70% cocoa solids, broken); ⅜ cup milk; ¾ cup cream (48% fat)

For the syrup: 1 tsp instant Espresso powder; ½ cup caster sugar; ⅜ cup water

For the topping: 5 ozs Dark chocolate (85% cocoa solids, broken)

To decorate: edible Gold leaf

How healthy are the main ingredients?

egg

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Product recommendation

Gold leaf is extremely delicate. The sheets are paper-thin and tear easily. Avoid touching the gold leaf with your hands, because it will stick to your fingers. Wear cotton gloves when working with gold leaf. Use a very sharp knife to cut into flakes and apply with the tip of the knife or use tweezers.

Preparation steps

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 20cm|8" square cake tin and line the base with non-stick baking paper.

For the cake: whisk the sugar and whole eggs with an electric whisk for 5 minutes until pale.

Whisk the egg whites until stiff, then fold into the egg mixture.

Mix together the almonds, flour and baking powder and carefully fold into the mixture. Spread in the tin and bake for 20 minutes, until cooked through. Cool in the tin.

For the filling: heat the sugar and water in a pan over a low heat, stirring until the sugar has dissolved. Increase the heat and boil for 5 minutes, until thick and sticky. Remove from the heat and cool slightly.

Pour the egg yolks into the syrup. Whisk until thick and cool. Whisk in the coffee and butter until blended. Cool completely.

For the ganache: melt the chocolate in a large heatproof bowl over a pan of simmering (not boiling) water. Allow to cool slightly.

Heat the milk in a pan and bring to a boil. Remove from the heat and add the chocolate, stirring until smooth. Leave to cool, stirring occasionally.

Whisk the cream until thick, but not stiff and fold into the chocolate mixture.

10.

For the syrup: heat the coffee, sugar and water in a pan over a low heat until the sugar has dissolved. Increase the heat and boil for 2 minutes, then set aside to cool.

11.

Cut the cake into 3 equal pieces. Place 1 layer on a serving plate. Brush with 1/3 of the syrup, spread with 1/2 the filling, then place another layer of cake on top.

12.

Brush with another 1/3 of the syrup and spread with ganache. Place the third layer of cake on top and brush with the remaining syrup. Spread with the remaining filling. Chill for 1 hour.

13.

For the topping: melt the chocolate as before. Allow to cool and thicken slighlty. Spread the melted chocolate over the cake.

14.

Decorate with gold leaf.

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