Gateau Opera by Chef Niha Akber

Ingredients:

For Biscuit:

• Icing sugar 250 gm
• Almonds powder 250 gm
• Eggs 6
• Sugar powder 32 gm
• Maida 64 gm
• Melted butter 50 gm

For Dark Chocolate Ganache:

• Dark chocolate 250 gm
• Cream 250 gm
• Butter 30 gm
• Light corn syrup 50 gm

For Coffee Butter Cream:

• Egg whites 6
• Sugar 1 cup
• Unsalted butter 340 gm
• Vanilla extract 1 tsp
• Instant coffee 1 tbsp
• Hot water 1 tsp
• Salt 1 pinch

For Coffee Syrup:

• Sugar 250 gm
• Water 250 gm
• Vanilla bean 1
• Strong black coffee 50 gm
  

Method:

1. Strain almond powder and sugar powder.
2. Then add eggs and beat it nicely.
3. Beat egg whites in second bowl and mix 32 gm sugar little little.
4. Then beat it nicely.
5. Now add eggs mixture.
6. Then put maida and fold it and then mix melted butter.
7. Then put mixture on baking sheet of baking tray and bake in preheated oven on 120 degrees C for 5-7 minutes.
8. For dark chocolate ganache: Heat cream on low flame.
9. When it melts, put dark chocolate in hot cream and set for 5 minutes.
10. Then add 30 gm butter and light corn syrup.
11. For butter coffee cream: Heat egg whites and sugar on double boiled on 60 degrees C.
12. Now take out egg whites in bowl and beat it nicely.
13. Cut butter in 2 inch square pieces, put in egg whites mixture and beat it with batter.
14. While beating, increase speed of batter slowly slowly and take to medium speed.
15. Then decrease speed on batter, mix vanilla extract, instant coffee & salt mixed in water and use batter for 45 seconds.
16. Now increase speed of batter and beat more for 1 minute.
17. For coffee syrup: Cook all ingredients in saucepan.
18. When sugar dissolves, remove from stove and cool it.