This classic and elegant French Chocolate Cake or Opera Cake is a work in four acts. There are one layer of almond cake, each soaked in a potent coffee syrup,, one layer flourless chocolate sponge cake and a layer of bittersweet chocolate buttercream and a topping of cocoa powder. Traditionally, the cake is decorated with its name written in glaze across the top and finished with a piece of shimmering gold leaf. It was worth it, because the cake tasted super delicious.
The flavor combination is absolutely delicious. The layers of different colors make it so pretty to look at. The cake took a long time to make, but I think it's worth it! Give it a try.
280 g - whole eggs
210 g - icing sugar
210 g - ground almond
60 g - cake flour
190 g - egg white
35 g - caster sugar
35 g - melted butter
- Whisk egg, icing sugar, ground almond till fluffy then add in flour and mix
- Whisk egg white and sugar till light soft peak then fold into flour mixture
- Then get some mixture to fold into melted butter
- Then slowly fold into reminder mixture
- Bake at 220 C for 8 minutes.
Flourless Chocolate Sponge
240 g egg yolk
100 g caster sugar
425 g egg white
350 g caster sugar
120 g cocoa powder
Whisk egg yolk and sugar till fluffy
Whisk egg white and sugar till soft peak
Fold egg yolk into egg white until well mixed
Then fold in cocoa powder and mix well
Bake at 180 C for 18 - 20 minutes
140 g - warm water
10 g - instant coffee powder ( I used nescafe)
2 g - gelatine
140 ml - sugar syrup
15 ml - water
Dissolved gelatine with water then dissolved nescafe with warm water and mix together. Then pour in sugar syrup set a side
65 g water
75 g caster sugar
Boil at low heat for 3 minutes
250 g dairy UHT whip cream
100 g egg yolk
5 g gelatine powder
30 g water
130 g dark chocolate melted
250 g Rich's chowhip cream
Boil dairy cream to 60 C then pour into eggyolk and again boil at 80 C
Gradually pour in dissolved gelatine
Pour in melted dark chocolate
Finally mix in whipped chocolate cream
To assemble the cake:
Line a baking sheet with parchment or wax paper. Place almond cake on the parchment and moisten the layer with coffee syrup. Spread about three-quarters of the coffee buttercream evenly over the cake. (If the chocolate cream is soft, put the cake in the freezer for about 10 minutes before proceeding.) Spread the chocolate cream over the surface, top with the chocolate sponge cake, moisten, then chill the cake in the freezer for about 10 minutes. Cover the top of the cake with a thin layer of coffee chocolate cream. (This is to smooth the top and ready it for the glaze - so go easy.) Refrigerate the cake for at least 1 hour or for up to 6 hours; it should be cold when you pour over the glaze. If you're in a hurry, pop the cake into the freezer for about 20 minutes, then continue.
Keeping: Each element of the cake can be made ahead, as can the assembled cake. The cake can be kept in the refrigerator, away from foods with strong odors, for 1 day, or you can freeze the cake, wrap it airtight once it is frozen, and keep it frozen for 1 month; defrost, still wrapped, overnight in the refrigerator.
Kek yang popular di Perancis, dan tidak sah jika anda ke Perancis tanpa mencuba kek ini. Menarik tentang kek ini...ia seperti kek lapis, lapisan pertama ada kek sponge badam, dilapiskan dengan kek cocolate sponge tanpa tepung...yang disapukan dengan sirap kopi dan cokolat krim dan diakhiri di atas nya dengan ganache. Untuk kek ini saya tidak membuat ganachenya tetapi cuma menggunakkan cokolat krim yang di tapis dengan serbuk koko. Membuatnya memang renyah tetapi masyallah sungguh sedap. Jonde de Cocoa ini juga dikenali sebagai Kek Opera. Anda dapat meraskan kombinasi rasa, kopi, badam dan cokolat..hemmmmm.
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