A twist on the classic French opera cake with a touch of orange. Layers of choc orange ganache and smooth coffee buttercream between layers of moist almond sponge. A sophisticated looking dessert perfect with a side of coffee.
Prep Time:90 minutes
Cook Time:30 minutes
Total Time:120 minutes
Yield:10 1x
Ingredients
Scale
Almond Sponge
70 g Icing/Confectioners sugar
70 g Almond meal
10 g Plain flour
2 Eggs
65 g Egg whites
10 g Caster/Superfine sugar
Chocolate and Orange Ganache
100 g Dark chocolate, 70% cocoa
70 g Thickened/Heavy cream
20 g Sugar
10 g Corn Syrup
Zest of one orange
Coffee Buttercream
2 Egg yolks
40 g Sugar
50 g Milk
150 g Unsalted butter
2 tsp Instant coffee
1 tbsp Hot water
Coffee Syrup
60 g Water
60 g Sugar
1/2 tsp Instant coffee
Chocolate Glaze
80 g Dark chocolate
80 g Thickened/Heavy cream
Orange zest and chopped roasted almond for decoration
Instructions
Almond Sponge
Preheat the oven to 190°C
Combine the icing sugar, almond meal, flour and one egg in a medium sized bowl
Whisk on high speed until light and fluffy
Add the other egg and continue to whisk until doubled in volume, about 5 minutes
In a separate bowl whisk the egg whites with caster sugar until stiff peaks
Carefully fold the egg whites into the flour mixture
Spread thinly on a 30 x 40cm baking sheet
Bake for 8-10 minutes
Chocolate and Orange Ganache
Heat the thickened cream and pour over finely chopped chocolate
Add sugar, corn syrup, zest of orange and stir well
Leave to cool until it reaches room temperature and is a smooth spreadable consistency
Coffee Buttercream
Whisk egg yolks and sugar together in a bowl
Heat milk on stove top and pour hot milk over egg yolk mixture, whisking until combined
Return to heat and stir continuously until a thick consistency is reached, cool
Add hot water to instant coffee, cool
Beat unsalted butter until pale and fluffy
Add the cooled egg yolk mixture and beat until silky and fluffy
Add the cooled coffee mixture and beat until combined
Coffee Syrup
Combine all the ingredients in a small saucepan
Stir on medium heat until sugar has completely dissolved
Remove from heat and cool
Assembly
Cut the sponge into three slices along the longer side of the rectangle
On a baking sheet place one layer of sponge
Using a pastry brush, brush on some coffee syrup
Spread all of the chocolate orange ganache in a thin even layer
Place the next sheet of sponge on top and brush on the syrup
Spread a thin layer of coffee buttercream on the sponge
Top with the last layer of sponge and brush with syrup
Place in the fridge for 1 hour or freezer for 30 minutes
Chocolate Glaze
Heat the thickened cream and pour over the chocolate
leave for 5 minutes
Stir to ensure all chocolate has melted
Pour onto the chilled cake and spread with a palette knife to ensure an even spread across the entire cake
Chill in the freezer for 1 hour
Remove, trim the edges and cut into 10 slices
Sprinkle with a little orange zest and chopped almonds