Recipe Gateau opera : Practical and Delicious

Recipe Gateau opera : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Gateau opera. You are currently reading Recipe Gateau opera : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Gateau opera requires 1h 15m, cook 40m and serve 8. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Layers of sweet lusciousness will have you singing arias!

Ingredients:

16 Ingredients

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  85g caster sugar
  
  
  


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  3 eggs
  
  
  


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  3 eggwhites
  
  
  


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  100g almond meal
  
  
  


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  30g plain flour, sifted
  
  
  


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  1/4 tsp baking powder
  
  
  


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  150g dark chocolate, melted, cooled
  
  
  



• Butter cream



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  55g caster sugar
  
  
  


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  2 egg yolks
  
  
  


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  3 tsp instant coffee powder
  
  
  


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  140g unsalted butter, softened
  
  
  



• Ganache



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  70g dark chocolate, broken up
  
  
  


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  85ml milk
  
  
  


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  170ml thick cream, whipped
  
  
  



• Syrup



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  1 tsp instant coffee powder
  
  
  


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  100g caster sugar
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Grease and line base of a 20cm square cake pan.
  
  
  


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  Step 2
  
  
  
  
  Beat the sugar and 3 eggs in an electric mixer for 5 minutes or until pale. In a separate bowl, whisk eggwhites until stiff peaks form, then fold into the egg mixture. Combine almond meal, flour and baking powder and carefully fold into egg mixture. Spread into pan and bake for 20 minutes or until cooked. When cool, remove from pan and carefully cut into 3 thin layers.
  
  
  


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  Step 3
  
  
  
  
  To make butter cream, heat sugar and 100ml of water in a saucepan over low heat, stirring until sugar dissolves. Increase heat and boil for 5 minutes or until thick and sticky. Remove from heat. Whisk egg yolks, then pour into hot syrup. Continue whisking until thick and cool. Dissolve coffee in 1 tablespoon of boiling water and whisk into egg mixture with the butter. Cool completely.
  
  
  


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  Step 4
  
  
  
  
  To make ganache, place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water), until the chocolate melts. Bring milk to the boil in a separate saucepan then combine with chocolate. Remove from heat and cool, stirring occasionally. Fold cream into the chocolate mixture.
  
  
  


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  Step 5
  
  
  
  
  To make syrup, place coffee, sugar and 100ml of water in a saucepan over low heat until the sugar dissolves. Increase heat and boil for 2 minutes, then cool.
  
  
  


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  Step 6
  
  
  
  
  Place the base layer of cake on a serving plate. Brush with 1/3 of the syrup, spread with all the butter cream, then carefully place another layer of cake on top. Brush with another 1/3 of the syrup and spread with ganache. Place final layer of cake on top and brush with remaining syrup. Refrigerate for 30 minutes to firm. Spread the melted chocolate over cake, reserving a little to be placed in a piping bag. Pipe the word 'opera' on the cake.
  
  
  

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