Opera Cake Masterclass

Name: Opera Cake Masterclass
Prep time: 150 min
Cook time: 7 min
Total time: 157 min
Ingredients: 150 g Egg whites, at room temp; 2 g Cream of tartar, or lemon juice; 50 g Sugar; 250 g Almond meal; 250 g Powdered sugar; 80 g All-purpose flour; 250 g Whole eggs; 40 g Butter, melted; 150 g Water; 150 g Espresso coffee; 4 g Nescafe; 180 g Sugar; 4 g Gelatin (200 bloom); 325 g Milk; 5 g Vanilla; 50 g French roast coffee beans; 8 g Nescafe; 100 g Egg yolks; 110 g Sugar; 280 g Butter, cubed & cool; 270 g Dark chocolate couverture 54/60%; 220 g Heavy cream; 50 g Corn syrup, or glucose; 45 g Butter; 130 g Dark chocolate; 15 g Neutral oil; 225 g Dark chocolate couverture 55/58%; 375 g Chocolate coating* (or melting wafers dark cocoa ); 100 g Neutral oil; 315 g Dark chocolate ≈55%

An opéra cake is a French dessert noted for its delicate, intensely flavored layers. There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake, believed to have started out at the Paris Exposition Culinaire in 1903. Dalloyau in the 50s, sold a very similar dessert in honor of the Paris Opéra created by chef Cyriaque Gavillon. Gaston Lenôtre also claims he invented the opéra cake. Whoever did it, this amazing cake will stick around for many years to come!..