My Opera, which is a French pastry, consists of a succession of Alexandra biscuit, chocolate ganache and coffee buttercream.
For Alexandra's cake: For the complete recipe
125g of sugar
75g of ground almonds
4 eggs
100g of chocolate
20g of flour
80g of starch
1 glass of oil
1 teaspoon of baking powder
Preparation
Mix together the sugar, almonds, one whole egg, and three egg yolks. Add the melted chocolate, flour, cornstarch, baking powder, and oil. Beat the egg whites until stiff peaks form and gently fold them into the mixture. Bake at 190°C (375°F) for 25 to 30 minutes.
Passover variant: Replace the 20g of flour with 20g of matzo meal.
For the Mocha cream:
3 egg yolks
125g of sugar
125g of butter or margarine
1/3 of a glass of very strong coffee
1 tablespoon of liquid vanilla
Syrup for soaking the sponge cake:
1 glass of coffee
2 tablespoons of sugar
1 spoonful of rum
Icing:
100g of dark chocolate
25g of butter or margarine
30g of icing sugar
1 egg yolk
Preparation of Mocha cream:
Whisk the egg yolks and sugar until the mixture forms a ribbon. Add the softened butter, coffee, and vanilla. Continue whisking until the cream is light and fluffy.
Preparation of the coffee syrup:
Heat the coffee slightly, and add the sugar and rum.
Preparing the ganache:
Melt the chocolate in a bain-marie, add the room-temperature butter, icing sugar, a tablespoon of water and the egg yolk.
The video explains how to assemble the cake. .
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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