A modern take on a French classic, this decadent Opera cake is rich, chocolatey, and packed with flavours. OPERA CAKEIngredients1 cup medium dark chocolate ganache¼ cup coffee decoction1 cup dark chocolate (hard) ganache ¼ cup melted dark chocolate Almond dacqoise100 grams almond flour 150 grams egg whites70 grams castor sugarCoffee buttercream 2 cups vanilla butter cream 3-4 tablespoons coffee decoction MethodPreheat oven to 180° C.To prepare almond dacquoise, take egg whites in a bowl and whisk using an electric beater till light and fluffy. Add castor sugar gradually and whisk till stiff peaks appear. Sift almond flour and fold well.Line a baking tray with a silicon mat, spread the almond dacquoise mixture and tap. Put the tray into the preheated oven and bake for 7-8 minutes. Remove from oven, cool and cut into 6 inch squares. Place one cake half on a square cake board, brush some coffee decoction and spread some medium dark chocolate ganache on top. Refrigerate for 10 minutes. To prepare coffee butter-cream, mix together vanilla butter cream and coffee decoction in a bowl.Remove the prepared cake half from the refrigerator, flip it, brush some coffee decoction and spread some hard chocolate ganache. Place another cake half on top, brush some coffee decoction and spread some coffee butter-cream. Place another cake half, brush some coffee decoction and spread some more coffee butter-cream covering it. Refrigerate for 25-30 minutes. Pour remaining medium dark chocolate ganache on top and spread. Refrigerate for 15-20 minutes. Trim off the edges of the cake and cut into rectangles.Fill a piping bag with melted dark chocolate and pipe out over the cake rectangles. Serve. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. BUY NOW on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
