Opéra Cake (French Coffee Chocolate Cake) melt-in-mouth and intense

1 Remove your tray from the oven and line it with parchment paper.

2 In a large bowl, pour the ground almonds, icing sugar, and then the eggs. Whisk this mixture for 5 minutes, then add the flour and finally the melted butter. Set aside.

3 In your mixer, pour your egg whites. Beat them until stiff peaks form, then add your 0.7 oz (20 g) of caster sugar.

4 Preheat your oven to 355°F (180 °C) (gas mark 6).

5 Whisk a large spoonful of egg whites into your almond mixture, then fold in the rest with a spatula, cutting and lifting as you would for a soufflé. Pour onto your parchment-lined tray. Smooth with the spatula. Bake for 10 minutes in the middle of the oven. Remove and set aside.

Preparing the coffee butter cream

1 In a saucepan, pour the water and caster sugar. Monitor your sugar thermometer until it reaches 250°F (121 °C) (soft ball stage).

2 Place the egg in your mixer. Let it run briefly, then slowly add your syrup, letting it run down the side of the bowl. The goal is not to cook the egg. Once cooled, add your softened butter. Mix, then add your coffee flavoring. Transfer to a bowl, cover with cling film and refrigerate.

Preparing the coffee syrup

1 In a saucepan, pour 1.7 fl oz (50 ml) water, 1.75 oz (50 g) caster sugar and the coffee extract or freeze-dried coffee. Bring to a boil, then let cool.

Preparing the ganache

1 Melt the chocolate (7 oz (200 g)) in a bain-marie, just warm to the touch.

2 Meanwhile, in a saucepan, pour your heavy cream (0.3 cup (80 ml)) and heat it with your glucose syrup (1 tablespoon).

3 Let it cool slightly and then pour over the chocolate. Stir well and set aside until cooled.

Assembly

1 Cut your biscuit (paper removed) into 4 equal squares. Then cut a piece of cardboard the size of one of these squares.

2 Lightly brush these biscuits with the coffee syrup using a pastry brush.

3 Place the first square on the cardboard. Spread a thin layer of ganache, then cover with another square. Do the same with the coffee cream, then the third with ganache (save some). Top with the last square, which you'll finish with coffee cream. Into the freezer for 20 minutes.

Finishing

1 Heat your remaining ganache until just warm, then pour it over the cake straight from the cold. Smooth with a spatula and even out the edges with a warm knife. That's it, you're done!