Opera Cake by Shireen Anwer

Ingredients:

For Vanilla Sponge:

• Eggs 3
• Caster sugar 3 oz
• Flour 3 oz
• Baking powder 1/2 tsp
• Grated chocolate 4 oz

For Coffee Mousse:

• Eggs separated 3
• Whipped cream 1-1/2 cup
• Milk 1/2 cup
• Sugar 4 oz
• Vanilla essence 1/2 tsp
• Coffee 2 tsp
• Gelatin powder 1-1/2 tbsp
• Water 1/4 cup

For Chocolate Ganache:

• Cooking chocolate 4 oz
• Cream 1 cup
  

Method:

1. For opera: Make 2 vanilla sponge in 9 inch thin sandwich pan.
2. Now take out from oven and cool it.
3. For coffee mousse: Cook egg yolks, milk and 2 oz sugar until thick.
4. Then take it out, add vanilla essence, coffee and dissolved gelatin with water in coffee mixture.
5. Now beat egg whites until stiff.
6. Then put coffee mousse and whipped cream and fold it.
7. For chocolate ganache: Heat cream in saucepan slightly.
8. Now take it out and add crushed cooking chocolate.
9. Then keep it aside for 5 minutes and mix it until smooth.
10. For cake assemble: Keep vanilla sponge on lose bottom pan and brush with ganache.
11. Now keep half coffee mousse, cover with second sponge and keep it aside for set.
12. Then take out cake and cover more with mousse and ganache.
13. Now leave it for set and decorate with whipped cream and chocolate.