Opera Cake

Gioconda biscuit

125 g non bleached powdered almonds 125 g sugar 30 g flour 4 egg yolks 25 g butter 4 egg whites 20 g sugar

Chocolate ganache

5 g instant coffee 200 g bittersweet couverture chocolate 150 g 35% cream

Coffee buttercream

15 g instant coffee 200 g sugar 70 g water 2 eggs 200 g unsalted butter

Glazing

0 g bittersweet couverture 0 g 35% cream

Gioconda biscuit: !hip together the almonds" sugar" flour and egg yolks for appro#imately 15 minutes$ %eat the egg whites and sugar until stiff$ &ently blend in the egg whites to the rest of the preparation using a spatula$ 'elt the butter" let cool and add to the mi#ture$ (pread the preparation on parchment paper$ )ook at 250 *) 5+7 minutes$ ,emove the biscuit from the pla-ue as soon as it comes out of the oven$ Coffee buttercream: )ook the sugar in 70 g of water until it reaches the small ball degree$ .dd 1 whipped whole egg and one yolk to the sugar mi#ture$ !hip the mi#ture until it cools down$ &radually add previously softened butter and continue whipping$ /he mi#ture should double in volume and whiten$ .dd 15 g of coffee dissolved in a small amount of water$ Chocolate ganache: %ring the cream to a boil with the remaining coffee$ %lend in the chopped chocolate$ .llow to cool$ Combination: 0ivide the rolled out &ioconda biscuit dough into 3 e-ual parts$ (pread the ganache on a first layer of dough$ )over with the ne#t layer" garnishing with the coffee buttercream$ )over with the last layer$ )ool$ )hop up the topping chocolate and mi# with the cream$ %ring to a boil$ &la1e the cake$ /raditionally the word 23pera2 is written on the cake$ )ertain pastry chefs would rather cover the cake in black or white chocolate in which musical instruments or notes are imprinted$ 3thers choose an edible gold leaf cover giving the dessert a more 2theatrical2 touch$ 4ac-ues /orres" a star pastry chef at 5ew 6ork7s chic Le Cirque restaurant" serves the cake with a small" 10 cm8high chocolate stove$ /he

waiter then takes two tiny chocolate pans from the two 2burners2 on the stove and pours a fruit sauce directly on the cake$

Chocolate Crunch Layer Cake W/milk Chocolate Frosting

Serving Size : 12 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------CAK : ! oun"es uns#eetened "ho"o$ate 1%2 "up hot #ater 1 &%! "ups "ake '$our 1 teaspoon (aking soda 1%2 teaspoon sa$t 1%2 "up )1 sti"k* unsa$ted (utter+ room temperature 1 &%! "ups sugar & $arge eggs+ room temperature 1 teaspoon vani$$a e,tra"t &%! "up #ho$e mi$k -./STI01: 1 1%! "ups #hipping "ream 1%! "up $ight "orn s2rup 1%! "up )1%2 sti"k* unsa$ted (utter 1 pound mi$k "ho"o$ate+"hopped ASS M345: ! 16! oun"e "ho"o$ate-"overed ng$ish to''ee (ars )su"h as 7eath or Skor*+ "ut into 1%!-in"h di"e 8 oun"es mi$k "ho"o$ate )su"h as 7ershe29s* CAK : Position ra"k in "enter o' oven and preheat to &:0- 3utter t#o ;-in"h-diameter "ake pans #ith 1 &%!-in"h-high sides6 4ine (ottoms o' pans #ith #a,ed paper< (utter paper =ust pans #ith '$our< tap out e,"ess6 Com(ine "ho"o$ate and 1%2 "up hot #ater in sma$$ sau"epan6 Stir over $o# heat unti$ me$ted and smooth6 Coo$ to $uke#arm+ stirring o'ten6 >hisk '$our+ (aking soda and sa$t in medium (o#$ to ($end6 ?sing e$e"tri" mi,er+ (eat (utter in $arge (o#$ unti$ '$u''26 1radua$$2 (eat in sugar 3eat in eggs 1 at a time+ then vani$$a e,tra"t6 3eat in "ho"o$ate mi,ture6 Add '$our mi,ture in & additions a$ternate$2 #ith mi$k in 2 additions+ (eating @ust to ($end a'ter ea"h addition6 =ivide (atter eAua$$2 (et#een pans6 3ake "akes unti$ tester inserted into "enter "omes out "$ean and "ake @ust (egins to pu$$ a#a2 'rom sides o' pan+ a(out &: minutes6 Coo$ "akes in pans on ra"ks : minutes6 Cut around pan sides6 Turn "akes out onto ra"ks< pee$ o'' #a,ed paper Coo$ "akes "omp$ete$26

-./STI01: Com(ine 1 1%! "ups #hipping "ream+ 1%! "up $ight "orn s2rup and 1%! "up unsa$ted (utter in heav2 $arge sau"epan6 >hisk over medium heat unti$ mi,ture (egins to simmer6 Add "hopped mi$k "ho"o$ate6 .edu"e heat to $o# and #hisk unti$ 'rosting is smooth+ a(out 1 minute< trans'er to $arge (o#$6 -i$$ another $arge (o#$ #ith i"e6 Set (ottom o' (o#$ #ith 'rosting atop i"e6 >hisk unti$ 'rosting is "oo$ and (egins to thi"ken+ a(out

8 minutes. [See Picture 1]

P$a"e (o#$ o' 'rosting on #ork sur'a"e6 ?sing e$e"tri" mi,er+ (eat unti$ "o$or $ightens and @ust unti$ 'rosting (e"omes thi"k enough to 'orm so't peaks #hen (eaters are $i'ted+ a(out 2 minutes BSee Pi"ture 2C)'rosting #i$$ "ontinue to thi"ken as it stands*6

ASS M345: P$a"e 1 "ake $a2er+ '$at side up+ on D-in"h-diameter tart pan (ottom or "ard(oard round6 I' desired+ p$a"e pan (ottom #ith "ake atop D-in"h-diameter "ake pan to make simp$e de"orating stand6 Top $a2er #ith 1 1%2 "ups 'rosting+ spreading to edge6 Sprink$e even$2 #ith di"ed to''ee6 BSee Pi"ture &C

Top ith secon! cake layer" #lat si!e !o n$ press slightly to a!here.
P$a"e (o#$ o' 'rosting on #ork sur'a"e6 ?sing e$e"tri" mi,er+ (eat unti$ "o$or $ightens and @ust unti$ 'rosting (e"omes thi"k enough to 'orm so't peaks #hen (eaters are $i'ted+ a(out 2 minutes BSee Pi"ture 2C)'rosting #i$$ "ontinue to thi"ken as it stands*6 Spread thin $a2er o' 'rosting over top and sides o' "ake to sea$ and set "rum(s6 BSee Pi"ture !C Spread remaining 'rosting over top and sides o' "ake )i' 'rosting (e"omes sti''+ stir gent$2 #ith spatu$a to $oosen*6 Stand "ho"o$ate (ar on 1 short end6 ?sing vegeta($e pee$er and starting at top edge o' 1 side+ run pee$er do#n $ength o' (ar )"ho"o$ate #i$$ "ome a#a2 'rom side o' "ho"o$ate (ar in "ur$s*6 BSee Pi"ture :C Pi$e "ho"o$ate "ur$s atop "ake6 Chi$$ at $east 2 hours6 )Can (e made 2 da2s ahead6 Cover #ith "ake dome and keep "hi$$ed6 4et stand at room temperature 1 hour (e'ore serving6* Per serving: &&: Ca$ories )k"a$*< 1:g Tota$ -at< )&DE "a$ories 'rom

'at*< &g Protein< :1g Car(oh2drate< &Fmg Cho$estero$< 221mg Sodium -ood ,"hanges: 1 1rain)Star"h*< 0 4ean Meat< 0 Gegeta($e< 0 -ruit< & -at< 2 1%2 /ther Car(oh2drates