How to make opera cake

     

                 Ingredients

        Biscuit Joconde cocoa
- 2 whole eggs
- 65 g almond powder
- 65 g icing sugar
- 3 egg whites
- 25 g caster sugar
- 25 g flour
- 20 g of bitter cocoa powder
- 25 g butter

       White Chocolate Ganache / Coffee
- 100 g (10 cl) of espresso coffee
- 140 g of white chocolate 35%
- 220 g (22 cl) whole cream
  
       Creamy Black Chocolate
- 110 g of dark chocolate 70%
- 2 egg yolks (45 g)
- 20 g caster sugar
- 110 g (11 cl) whole milk

- 110 g (11 cl) whole cream

Make the white chocolate / coffee ganache.
Prepare 100 g of espresso coffee. Chop the chocolate and melt it in bainmarie *
or in the microwave oven (defrosting position or power 500 W
stirring occasionally). Slowly pour 1/3 of the boiling coffee
on melted chocolate. Using a maryse *, mix while remaining in the center
of the preparation to create an elastic and shiny "core". Fold
then the second third, mix according to the same procedure, then incorporate the
third by the same method. Then add the whole liquid cream

Cold. Let crystallize * for at least 3 hours in the refrigerator.

           Coffee soaking syrup
- 265 g (26.5 cl) of espresso coffee

- 35 g caster sugar

           Carry out the assembly.
Place a biscuit in a frame placed on a lined paper * plate
sulphurized and soaked in coffee syrup. Whip * the ganache up to
get the consistency of a light whipped cream. Spread half on the first
biscuit. Add a new biscuit and soak it in coffee syrup. spread
again from the ganache assembled chocolate / coffee. Add a new biscuit
and soak it in coffee syrup. Cover the entremets with creamy dark chocolate,
smooth and freeze 1 night.
Once the opera is frozen, unmold it and cover it with a brilliant glaze. Reserve in refrigerator 6 hours until defrosting.