Ingredients
(For an opera about 28 / 12cm):
- The chocolate ganache:
90g of chocolate
90g of liquid cream
20g of butter - The biscuit joconde: (for a plate of 40x30cm):
12g of powdered sugar
2 eggs + 2 whites
75g icing sugar
75g of almond powder
20g of flour
30g of butter - The coffee butter cream:
1 whole egg + 1 yellow
125g butter at room temperature
70g of sugar
25g of water
1 CS of coffee extract
The sirup :
25g of sugar
100g of water
1 tablespoon of soluble coffee - Chocolate icing:
100g of chocolate
15g of grapeseed oil (or sunflower)
Preparation
The chocolate ganache
Start with the ganache, melt the chocolate and the cream together in the microwave (3mn power 400W), emulsify with the spatula, and
stir in the butter
Reserve the ganache in the fridge.
The biscuit joconde
Preheat the oven to 190 ° revolving heat.
Melt the butter, and set aside.
Mix together the almond powder and the icing sugar.
Beat the eggs in omelette.
In the tank of the robot, put the powders (flour, almond powder, icing sugar), put the eggs beaten, and let rise 10 minutes to full
speed.
In the meantime, whisk the egg whites to the end with the powdered sugar to obtain a fairly firm meringue.
Once the egg / powder mixture is whitened, stir in the cold melted butter and mix for a few seconds to incorporate it.
white in snow, several times, and gently lifting the mass so as not to break it.
On a plate with parchment paper, spread out the dough and bake for about 12 minutes.
Cut the biscuit into 3 equal strips, in the width direction (for a plate of 40 × 30, each band will be 30cm in length and
about 13cm wide).
Turn over one of the 3 rectangles of dough, melt 30g of chocolate, and use a brush to cover the whole surface with melted chocolate.
Put cold for a few minutes.
This step is necessary to prevent the biscuit from breaking when it is soaked with syrup, and so that it does not adhere to the dish of service.
Coffee butter cream
Beat the butter for a few minutes with the mixer, until it becomes white and airy, reserve at room temperature.
In a saucepan, bring the water and sugar to a boil until the syrup reaches 120 deg (last stage before coloring). If you do not
no thermometer, count 3 minutes after boiling.
Raise the eggs with the coffee to the robot until they whiten.
Reduce the speed of the robot and pour the syrup into a net.
Beat until the unit is completely cool with max speed: you get a foamy mix that has doubled in volume.
Stir in the butter little by little! Stop the robot as soon as the cream becomes smooth and homogeneous. Taste and possibly adjust the dose of coffee
according to your taste.
The sirup
Simply bring the syrup to a boil to dissolve the sugar, and set aside.
Chocolate icing
Melt the chocolate, add the oil and mix well.
Book.
Montage:
Take the biscuit out of the freezer, turn it over so that the chocolate is underneath, and soak it with syrup. Be careful, the syrup should be cold, and
The biscuit must be really soaked.
Spread half of the butter cream with a spatula.
Cover with a biscuit, soak it, and cover with all the ganache.
Cover with the last rectangle of biscuit, soak well, and spread the other half of the butter cream.
Put the opera in the freezer so that the last layer of butter cream hardens.
Once the opera has cooled, warm the frosting slightly so that it is liquid, pour it on the opera and smooth it with a spatula. Refrigerate.
Once the icing has hardened, cut the edges with a large knife, which you will have passed to the hot water then wiped. proceed
so for the other 3 sides of the cake.
Decorate at your convenience.
Place the Opera in a cool place until the moment of tasting
