Opéra-style Chocolate Cake
The classic opera gateau is a multi-layered sponge cake sandwiched together with chocolate ganache and buttercream and topped with fruit. Here is my take on it,
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Cooking tools:
- Kitchen scale
- Oven
- Mixing bowl
- Saucepan
- Baking sheet
- Parchment paper
- Hand mixer
- Spatula
- Sifter
- Cooling rack
- Whisk
- Baking dish
- Plastic wrap
- Offset spatula
- Tray
- Refrigerator
- Freezer
- Chef's knife
- Measuring cup
- Measuring spoon
- Egg separator
- Fork
Ingredients
- 135 g Caster Sugar
- 90 g Dark Chocolate 70%
- 2 Fresh Egg
- 65 g Plain Flour
- 135 g SuperValu Butter Softened
- 150 mls Double Cream
- 25 g SuperValu Butter cubed
- 40 g SuperValu Honey
- 30 mls Water
- 90 g Dark Chocolate 70% finely chopped
- 125 g Dark Chocolate 70% Chopped
- 250 mls Double Cream lightly whipped
- 1 Fresh Egg
- 200 mls Double Cream lightly whipped
- 125 g Milk Chocolate Chopped
- 125 g White Chocolate Chopped
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