Chocolate, coffee and gianduja Opera cake

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

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

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.

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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