Chocolate, coffee and gianduja Opera cake

Serving size: 4
Preparation time: 1 hour
Cooking time: 20 minutes
Ingredients:

6 whole eggs
150g caster sugar
120g white strong flour
70g ground almond
1/2 teaspoon almond essence
30g extra bitter cocoa powder
50g melted butter still warm
150ml cold espresso coffee
300g mascarpone
100g icing sugar
50g gianduja paste
100g crème fraîche
100g smooth peanut butter
50g golden syrup
1/4 teaspoon vanilla essence
400g sugar
200ml water
120g cocoa powder
130g Greek style yogurt
90g 55% chocolate
20g gelatine leaves


Featured in:
November 2013

METHOD
Place all the ingredients for the peanut butter mousse in a mixer and whisk to hard peak, then refrigerate overnight.

To make the cream whisk all the ingredients together until smooth and refrigerate until needed.

Separate the egg yolks from the white, place the yolks in a bowl with the sugar and whisk until pale and light.

In a separate bowl whisk the egg white with a little salt until soft peak.Add the sieved flour to the egg and sugar mix, pour in the melted butter and the ground almond, mix well and gently fold in the white.

Pour two-thirds of the cake mix into a baking tray lined with baking parchment. Add the cocoa powder to the rest and pour in a separate smaller tray lined with baking parchment and bake at 160C for 12-14 minutes.

When cooked and cool, wet all three cakes with coffee and stack with the gianduja cream. Refrigerate for 1 hour.

TO MAKE THE GLAZE
Soak the gelatine leaves in cold water for 10 minutes.

Place all the ingredients apart the chocolate and gelatine in a pan and gently cook on low for 3-4 minutes.

Take off the heat and add the chocolate and the squeezed gelatine leaf and mix well. Pour the glaze on the chilled cake and refrigerate for 1 hour before serving.



Never miss a copy!

Big savings when you take out a subscription.

Food waste collections are coming to parts of Lincolnshire in early 2026 ♻️Here are the key things residents need to know:• New household food waste collections will start rolling out in phases from January and February 2026• If you’re in one of the first areas, you’ll receive food waste caddies and a guidance leaflet delivered to your home• The leaflet explains how the service works, what can go in your caddies, and when collections will start• All food items that are edible and inedible are accepted this includes items such as egg shells, meat bones, tea bags and so much more• The service is part of the Government’s Simpler Recycling changes• Not all areas will start at the same time – check your local district or borough council news channels for confirmed start dates• Food waste should be placed in the kitchen caddy using the supplied liners, then transferred to the outdoor caddy for collection• Collected food waste will be taken to an anaerobic digestion plant, where it will be turned into energy and fertiliser.Look out for your caddy delivery and make sure to keep an eye on local council updates so you know when the service goes live in your area.#LincolnshireRecycles #FoodWaste #Recycling #EnvironmentAct2021 ... See MoreSee Less