Chocolate, coffee and gianduja Opera cake

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.

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