Ingredients

• 200g Icing Sugar
• 6 Eggs
• 60g Butter
• 540g Water
• 220g Butter
• 350g Dark Chocolate
• 6g Silver Leaf Gelatin Sheet
• 180g Egg White
• 200g Ground Almonds
• 100g All Purpose Flour
• 40g Instant Coffee
• 290g Caster Sugar
• 80g Egg Yolk
• 500g Whipping Cream
• 30g Dark Chocolate

Tools

• Oven
• Cooking Chef XL
• Medium bowl
• Small bowl
• Small bowl
• Serving plate
• Piping bag
• Swiss roll pan - large
• Jug
• Cooling rack
• Cutting board

Method

1. Preheat an oven to 210ºC
2. Grease three Swiss roll tins and line with parchment paper
3. Fit the Whisk Tool
4. Add egg whites into the appliance bowl
5. Mix – 1 minute, speed Max
6. While the machine is running, add sugar
7. Mix – 2 minutes, speed Max
8. Transfer the meringue to a medium bowl and set aside
9. Clean the appliance bowl and fit the Whisk Tool
10. Add the ingredients and fit the splashguard
11. Mix – 3 minutes, speed Max
12. While the machine is running, pour the melted butter
13. Mix – 30 seconds, speed Min
14. Remove the Whisk Tool and the appliance bowl
15. Working in three batches, fold the meringue into the mixture until combined
16. Divide the mixture between the tree tins and spread evenly
17. Bake – 5 minutes, 210ºC
18. Remove from the oven and let cool slightly
19. Place the sponges on a cooling rack and let cool completely
20. Now, make the coffee syrup
21. Add the ingredients into a small bowl
22. Mix until combined and set aside
23. Make the coffee buttercream
24. Clean the appliance bowl and fit the Creaming Beater
25. Add the next ingredients into a small bowl, mix until combined and set aside
26. Add the ingredients into the appliance bowl and fit the splashguard
27. Mix – 20 seconds, speed 3
28. While the machine is running, slowly pour the coffee mixture
29. Mix – 1 minute, speed Min
30. Cook – 7 minutes, 100ºC, speed Min
31. Transfer the mixture into a jug and cover with plastic wrap
32. Chill in the fridge until thickened – 15 minutes
33. Clean the appliance bowl and fit the Whisk Tool
34. Add butter into the appliance bowl
35. Mix until pale – 3 minutes, speed Max
36. While the machine is running, slowly pour the chilled coffee mixture
37. Mix – 15 minutes, speed Max
38. Transfer the mixture to clean medium bowl and set aside
39. Now make the chocolate ganache
40. Clean the appliance bowl and fit the Creaming Beater
41. Add chocolate and cream into the appliance bowl
42. Heat – 5 minutes, 45ºC, speed Stir 1
43. Let rest until thickened – 10 minutes
44. Brush the three almond sponges with the coffee syrup and set aside
45. Remove the Creaming Beater and fit the Whisk Tool
46. Mix until light and airy – 5 minutes, speed Max
47. Spread the whipped ganache onto the three almond sponges evenly
48. Chill the sponges in the fridge – 10 minutes
49. Remove the chilled sponges from the fridge and spread with the coffee buttercream evenly
50. Chill the sponges in the fridge – 10 minutes
51. Make the chocolate glaze
52. Clean the appliance bowl and fit the Creaming Beater
53. Add the ingredients into the appliance bowl
54. Heat – 5 minutes, 45ºC, speed Stir 1
55. Then add the next ingredient
56. Mix – 1 minute, speed Stir 1
57. Transfer the chocolate mixture into a jug and wrap with plastic wrap
58. Chill in the fridge until thickened – 10 minutes
59. Place a tray under a cooling rack
60. Place one sponge on the cooling rack, then another on top, followed by the third one
61. Retrieve the chocolate sponge glaze from the fridge
62. Carefully pour over the top of the cake and use a palette knife to spread the glaze evenly
63. Carefully place the cake with the cooling rack and tray into the fridge until set - 20 mins
64. Remove the cake and cooling rack from the fridge and place the cake on a cutting board
65. Trim the edges and cut the cake into 10 cm x 5 cm rectangles
66. Place the cakes on a serving plate
67. Transfer the melted chocolate into a piping bag fitted with a small, round tip
68. Pipe the word ‘Opera’ onto each cake
69. Serve

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