OPERA | Professional Pastry Chef Makes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs are lower in sugar and calories.

espresso

🥗Healthier: strong brewed coffee

💰Cheaper: instant coffee

Instant coffee is more accessible and cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Preheat the oven to 325°F.

Place 132 grams of egg whites in the bowl of a stand mixer and whip until frothy.

Slowly add 50 grams of granulated sugar and whip to medium peaks.

Transfer the meringue to a separate bowl.

In the same bowl, place 250 grams of eggs and whip with 110 grams of confection sugar until thick and pale.

Gently combine the egg mixture with the meringue.

In a separate bowl, whisk together 150 grams of almond flour and 50 grams of all-purpose flour.

Fold the flour mixture into the egg base gently.

Split the batter in half and spread across two half-size sheet trays.

Bake in the oven for 8 minutes.

For the ganache, bring 282 grams of cream and 55 grams of glucose to a boil.

Pour the hot cream over 337 grams of dark chocolate and let sit for 1-2 minutes.

Gently whisk to blend the ganache without incorporating air.

Set the ganache aside to cool.

Brew 240 grams of strong espresso and mix with 56 grams of sugar; set in the fridge to cool.

In a pot, combine 201 grams of sugar and 60 grams of water; cook to 118°C.

In the stand mixer, whip the reserved egg yolks until thick and pale while the sugar cooks.

Once the sugar reaches temperature, pour it against the side of the bowl and whip until cool.

Dissolve 12 grams of instant coffee in 30 grams of boiling water and set aside to cool.

Once the egg mixture is cool, gradually add in 226 grams of room temperature butter, mixing until incorporated.

Add the coffee mixture to the buttercream and mix until combined.

To assemble the cake, cut out four layers of sponge from the baked cakes.

Soak the first layer in the espresso syrup, then add a layer of ganache.

Repeat the process: sponge, ganache, sponge, coffee buttercream, until all layers are assembled.

Place the cake in the refrigerator overnight to set.

Remove the ring and pour the last of the ganache over the cake, spreading evenly.

If the ganache has set too much, microwave in 10-second increments until fluid.

Decorate with gold leaf and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens