Opera Cake with Salted Caramel Filling
Baking and Desserts | Author's cuisine
⏳ Time
40 minutes
🥕 Ingredients
21
🍽️ Servings
12
Description
Opera Cake with Salted Caramel Filling
Ingredients
- Praline - 3.5 oz
- 70% Dark Chocolate - 15.7 oz
- Crushed Vanilla Wafers - 3.5 oz
- Sugar - 12.6 oz
- 33% Cream - 24 fl oz
- Milk - 7 fl oz
- Butter - 5.5 oz
- Farm fresh eggs - 3 pieces
- Almond - 4 oz
- Cocoa Powder - 0.1 oz
- Vanilla salt - 0.1 oz
- Vegetable Oil - 0 fl oz
- Wheat Flour - 1.1 oz
- Instant coffee - 1.6 oz
- Gelatin - 0.2 oz
- Ocean salt - 0.1 oz
- Egg white - 0 oz
- Chocolate 53% - 2.5 oz
- Powdered Sugar - 4 oz
- Egg white - 3 oz
- Egg white - 3.5 oz
Step by Step guide
Step 1
Cookie Dough: Melt praline and dark chocolate (100 g), then mix with crushed vanilla wafers. Place the resulting mixture between two sheets of paper, about 1 - 2 mm thick. Refrigerate for 20 minutes, then use a 25-30 cm ring mold to cut out a circle.
Step 2
Vanilla Caramel: Make caramel from sugar (150 g), while bringing cream (300 ml) with vanilla to a boil. When the caramel turns golden, add butter (50 g). Mix the cream with vanilla into the caramel.
Step 3
Chocolate Sphere: One portion is 50 g. Melt 150 g of 70% dark chocolate and add cocoa butter, then add another 50 g of dark chocolate. Form a sphere in a special silicone mold.
Step 4
Coffee Biscuit: In one bowl, mix powdered sugar (112 g), almond flour, and 3 eggs. In another bowl, mix 100 g of egg whites, dried egg white, sugar (18 g), and whip until frothy. Add nut oil, coffee (22 g), and flour to the first bowl, then gradually fold in the foam from the second bowl.
Step 5
Spread everything on silicone paper in a 3 mm layer and bake in the oven for 5 to 6 minutes at 220 °C.
Step 6
Prepare Coffee Cream: Hydrate gelatin in cold water. Heat 90 g of cream and 90 g of milk, add 20 g of coffee, cover with aluminum foil for 10 minutes, then strain. Bring the liquid to a boil again in another container, add mixed egg yolks (44 g) with sugar (18 g). Stir continuously until reaching 82 °C. Then add gelatin and 54% dark chocolate. When everything cools to 40 °C, add 57 g of butter and blend, then refrigerate.
Step 7
Prepare Chocolate Cream: Use the same method as for the coffee cream - heat 114 g each of cream and milk and cover with aluminum foil for 10 minutes, then strain. Bring to a boil again in another container, add mixed egg yolks (40 g) with sugar (22 g). Stir continuously until reaching 82 °C. Then add 144 g of 70% dark chocolate. Let cool, then refrigerate.
Step 8
Salted Caramel Sauce: Make caramel from 150 g of sugar, while bringing 200 g of cream to a boil. When the caramel turns golden, add 50 g of butter and sea salt. Mix the cream with the caramel.
Step 9
Serving: In one half of the chocolate sphere, layer coffee biscuit with coffee cream; in the other half, layer biscuit with chocolate cream, with vanilla caramel in the center. Cool both halves of the sphere and join them. Place the sphere on a cookie and serve with hot salted caramel sauce.
Step 10
Enjoy your meal!
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