Today, I’m sharing how to make a classic opera cake step by step. It’s called “A king of chocolate cake” for a reason. The rich cake melts in your mouth with an amazing aroma.
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Biscuit Joconde
2 sheet pans: | ✖️ 15inch | 38cm
• Powdered Sugar 100g |
• Almond flour 100g |
• Whole eggs 150g (about 3 eggs) |
• Egg white 140g | (from about 4 large eggs)
• Granulated sugar 70g |
• All-purpose flour 35g |
• Butter 15g |
Bake at 410F | 210C for 6-7 minutes until it gets nice golden brown.
* The time & temperature may vary depending on the ovens.
Coffee Syrup
• Milled coffee 35g |
• Water 340g | 12oz
• Granulated sugar 70g |
• Cognac 100g |
Chocolate for sponge
• Couverture chocolate (58%) 35g |
• Oil 7g |
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