Paul Hollywood’s Opera Cake

Method

Step 1
For the chocolate ganache, pour the cream into a small pan and bring to a simmer. Meanwhile tip the chocolate into a heatproof bowl. Pour the cream over the chocolate and leave to stand for 2 minutes. Stir the cream and chocolate together until emulsified, then stir in the butter to a smooth shiny ganache. Set aside to thicken.

Step 2
Heat the oven to 210°C/190°C fan/410°F/Gas 7. Line two baking sheets with non-stick baking paper and lightly spray with cake release spray.

Step 3
For the joconde, whisk the ground almonds, 150g of the caster sugar and the eggs together to ribbon stage.

Step 4
In a separate bowl, whisk the egg whites and the remaining 75g of caster sugar together, to a stiff meringue.

Step 5
Gently fold the meringue mixture into the almond mixture. Sieve the flour over the top of the mixture and gently fold in. Finally, gently fold in the melted butter.

Step 6
Spread two thirds of the batter onto one of the lined baking sheets and spread level with a palette knife. You will need to cut two 23cm x 17cm rectangles from the sheet of sponge once baked.

Step 7
Pour the remaining sponge batter over one half of the other lined baking sheet and spread thinly and level with a palette knife. You will need to cut one rectangle measuring 23cm x 17cm from this sheet of sponge.

Step 8
Bake for 9-11 minutes until springy, but firm to the touch. Remove from the oven and leave to cool on a wire rack.

Step 9
For the soaking syrup, place the water and sugar in pan and bring to the boil. Reduce the heat, simmer for 2 minutes then remove from the heat. Add the coffee essence then cool and chill until cold.

Step 10
For the French buttercream, tip the eggs yolks into the bowl of an electric food mixer and whisk until pale, thick and creamy.

Step 11
Tip the sugar and water into a pan and boil to softball stage (116°C/241°F). Remove from the heat and with the whisk still running, very slowly pour the sugar syrup over the whisked egg yolks. Continue whisking until the mixture is cool to touch.

Step 12
Once the egg and sugar mixture is cold, whisk in the softened butter, bit by bit until the mixture thickens.

Step 13
Whisk in the coffee extract and set aside.

Step 14
To assemble, line a baking sheet with an acetate sheet and lightly grease and line the cake frame with acetate. Remove the baking paper from the sponges and cut three 24cm x 17cm rectangles from the sponges. Melt the chocolate and spread one side of one sponge very thinly with chocolate. Place the sponge, chocolate side down in the base of the lined cake tin and brush the top lightly with coffee syrup.

Step 15
Spread half of the chocolate ganache over the sponge and level with a palette knife. Freeze for 10 minutes until set.

Step 16
Spread half of the coffee buttercream over the ganache and level with a palette knife, then top with a second sponge. Brush with coffee syrup.

Step 17
Spread the remaining ganache over the sponge and freeze for 10 minutes, until set.

Step 18
Spread the remaining coffee buttercream over the chocolate ganache and top with the remaining sponge. Brush with coffee syrup. Chill in the fridge for 30 mins.

Step 19
For the chocolate decoration, temper the chocolate by melting 120g of chocolate in a bowl set over a pan of simmering water to 45°C/113°F. Remove the bowl from the heat and add the remaining 60g of chocolate. Stir until the chocolate cools to 28°C/82°F. Return the bowl of cooled chocolate to the pan and stir until the temperature reaches 32°C/90°F.

Step 20
Lay the sheets of acetate (with the pattern facing upwards) over the base of a damp baking sheet (the damp surface will keep the acetate from moving around).

Step 21
Spread the chocolate over the acetate strips. Comb the chocolate with the chocolate comb creating long strips. Curl them into a loose spiral, like a pigtail, and place inside the glasses until set.

Step 22
For the chocolate glaze, tip the cream, sugar and liquid glucose into a clean pan and bring to a simmer. Meanwhile tip the chocolate into a heatproof jug. Pour the warm cream over the chocolate stirring continually to a smooth glaze.

Step 23
Remove the opera from the fridge and pour the glaze over the top and spread evenly with a palette knife. Chill for 10 minutes, or until set.

Step 24
Demould the opera and place on the serving plate provided. Once set, remove the chocolate twists from the acetate and arrange on top of the opera cake.