Opéra coffee chocolate (Print Version)
# Ingredients:
→ Joconde Sponge
01 -
4 egg whites and 4 whole eggs
02 -
30 g of flour
03 -
25 g of clarified butter
04 -
125 g of almond flour
05 -
125 g of sugar
→ Coffee Buttercream
06 -
1 tablespoon of coffee extract
07 -
100 g of softened butter
08 -
3 egg yolks
09 -
100 g of icing sugar
→ Chocolate Ganache
10 -
120 g of dark chocolate
11 -
25 g of butter
12 -
10 cl of heavy cream
→ Coffee Syrup
13 -
100 g of granulated sugar
14 -
50 g of ground coffee
→ Topping
15 -
1.5 sheets of gelatin (3 g)
16 -
15 g of unsweetened cocoa powder, sifted
17 -
5 cl of heavy cream
18 -
100 g of sugar
# Instructions:
01 -
Whip the eggs and sugar together until the mixture doubles in size. Mix in the almond flour. Gently fold in beaten egg whites, add the clarified butter, and finally the flour. Spread it out evenly on a silicone mat and bake for 7 minutes at 200°C.
02 -
Heat the cream until it starts boiling. Take it off the heat, then stir in the grated chocolate and butter. Let it sit a minute before smoothing it out.
03 -
Cook sugar with water until it hits 120°C. Pour it over the yolks while beating, and keep whipping until it cools down. Mix in the butter and coffee extract.
04 -
Brew the ground coffee with sugar in 25 cl of hot water for 10 minutes. Strain the mixture.
05 -
Cut the sponge into three even layers. Soak each piece with coffee syrup. Layer the ganache and buttercream alternately between the sponge layers. Chill for at least 6 hours.
06 -
Stir all topping ingredients together until combined. Cover the layered dessert with the glaze and refrigerate for no less than 2 hours before eating.
# Notes:
01 -
It stays fresh in the fridge for up to 3 days
02 -
You can freeze it for a month
03 -
Take it out 30 minutes before serving