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  • Opera Cake: Gioconda Biscuit

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    Yateen Gharat
    59 views6 pages
    This recipe is for a chocolate crunch layer cake with milk chocolate frosting. The cake has two layers of chocolate cake made from unsweetened chocolate, butter, sugar, eggs, flour and baking soda. The milk chocolate frosting is made by heating cream, light corn syrup and butter then adding chopped milk chocolate. The frosted cake is decorated with chocolate-covered coffee bars and shavings of milk chocolate.

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    cooking

    Original Title

    Opera Cake

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    This recipe is for a chocolate crunch layer cake with milk chocolate frosting. The cake has two layers of chocolate cake made from unsweetened chocolate, butter, sugar, eggs, flour and baking soda. The milk chocolate frosting is made by heating cream, light corn syrup and butter then adding chopped milk chocolate. The frosted cake is decorated with chocolate-covered coffee bars and shavings of milk chocolate.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    59 views6 pages

    Opera Cake: Gioconda Biscuit

    Uploaded by

    Yateen Gharat
    This recipe is for a chocolate crunch layer cake with milk chocolate frosting. The cake has two layers of chocolate cake made from unsweetened chocolate, butter, sugar, eggs, flour and baking soda. The milk chocolate frosting is made by heating cream, light corn syrup and butter then adding chopped milk chocolate. The frosted cake is decorated with chocolate-covered coffee bars and shavings of milk chocolate.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    of 6

    Opera Cake

    Gioconda biscuit

    125 g non bleached powdered almonds 125 g sugar 30 g flour 4 egg yolks 25 g butter 4 egg whites 20 g sugar

    Chocolate ganache

    5 g instant coffee 200 g bittersweet couverture chocolate 150 g 35% cream

    Coffee buttercream

    15 g instant coffee 200 g sugar 70 g water 2 eggs 200 g unsalted butter

    Glazing

    0 g bittersweet couverture 0 g 35% cream

    Gioconda biscuit: !hip together the almonds" sugar" flour and egg yolks for appro#imately 15 minutes$ %eat the egg whites and sugar until stiff$ &ently blend in the egg whites to the rest of the preparation using a spatula$ 'elt the butter" let cool and add to the mi#ture$ (pread the preparation on parchment paper$ )ook at 250 *) 5+7 minutes$ ,emove the biscuit from the pla-ue as soon as it comes out of the oven$ Coffee buttercream: )ook the sugar in 70 g of water until it reaches the small ball degree$ .dd 1 whipped whole egg and one yolk to the sugar mi#ture$ !hip the mi#ture until it cools down$ &radually add previously softened butter and continue whipping$ /he mi#ture should double in volume and whiten$ .dd 15 g of coffee dissolved in a small amount of water$ Chocolate ganache: %ring the cream to a boil with the remaining coffee$ %lend in the chopped chocolate$ .llow to cool$ Combination: 0ivide the rolled out &ioconda biscuit dough into 3 e-ual parts$ (pread the ganache on a first layer of dough$ )over with the ne#t layer" garnishing with the coffee buttercream$ )over with the last layer$ )ool$ )hop up the topping chocolate and mi# with the cream$ %ring to a boil$ &la1e the cake$ /raditionally the word 23pera2 is written on the cake$ )ertain pastry chefs would rather cover the cake in black or white chocolate in which musical instruments or notes are imprinted$ 3thers choose an edible gold leaf cover giving the dessert a more 2theatrical2 touch$ 4ac-ues /orres" a star pastry chef at 5ew 6ork7s chic Le Cirque restaurant" serves the cake with a small" 10 cm8high chocolate stove$ /he

    waiter then takes two tiny chocolate pans from the two 2burners2 on the stove and pours a fruit sauce directly on the cake$

    Chocolate Crunch Layer Cake W/milk Chocolate Frosting


    Serving Size : 12 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------CAK : ! oun"es uns#eetened "ho"o$ate 1%2 "up hot #ater 1 &%! "ups "ake '$our 1 teaspoon (aking soda 1%2 teaspoon sa$t 1%2 "up )1 sti"k* unsa$ted (utter+ room temperature 1 &%! "ups sugar & $arge eggs+ room temperature 1 teaspoon vani$$a e,tra"t &%! "up #ho$e mi$k -./STI01: 1 1%! "ups #hipping "ream 1%! "up $ight "orn s2rup 1%! "up )1%2 sti"k* unsa$ted (utter 1 pound mi$k "ho"o$ate+"hopped ASS M345: ! 16! oun"e "ho"o$ate-"overed ng$ish to''ee (ars )su"h as 7eath or Skor*+ "ut into 1%!-in"h di"e 8 oun"es mi$k "ho"o$ate )su"h as 7ershe29s* CAK : Position ra"k in "enter o' oven and preheat to &:0- 3utter t#o ;-in"h-diameter "ake pans #ith 1 &%!-in"h-high sides6 4ine (ottoms o' pans #ith #a,ed paper< (utter paper =ust pans #ith '$our< tap out e,"ess6 Com(ine "ho"o$ate and 1%2 "up hot #ater in sma$$ sau"epan6 Stir over $o# heat unti$ me$ted and smooth6 Coo$ to $uke#arm+ stirring o'ten6 >hisk '$our+ (aking soda and sa$t in medium (o#$ to ($end6 ?sing e$e"tri" mi,er+ (eat (utter in $arge (o#$ unti$ '$u''26 1radua$$2 (eat in sugar 3eat in eggs 1 at a time+ then vani$$a e,tra"t6 3eat in "ho"o$ate mi,ture6 Add '$our mi,ture in & additions a$ternate$2 #ith mi$k in 2 additions+ (eating @ust to ($end a'ter ea"h addition6 =ivide (atter eAua$$2 (et#een pans6 3ake "akes unti$ tester inserted into "enter "omes out "$ean and "ake @ust (egins to pu$$ a#a2 'rom sides o' pan+ a(out &: minutes6 Coo$ "akes in pans on ra"ks : minutes6 Cut around pan sides6 Turn "akes out onto ra"ks< pee$ o'' #a,ed paper Coo$ "akes "omp$ete$26

    -./STI01: Com(ine 1 1%! "ups #hipping "ream+ 1%! "up $ight "orn s2rup and 1%! "up unsa$ted (utter in heav2 $arge sau"epan6 >hisk over medium heat unti$ mi,ture (egins to simmer6 Add "hopped mi$k "ho"o$ate6 .edu"e heat to $o# and #hisk unti$ 'rosting is smooth+ a(out 1 minute< trans'er to $arge (o#$6 -i$$ another $arge (o#$ #ith i"e6 Set (ottom o' (o#$ #ith 'rosting atop i"e6 >hisk unti$ 'rosting is "oo$ and (egins to thi"ken+ a(out

    8 minutes. [See Picture 1]

    P$a"e (o#$ o' 'rosting on #ork sur'a"e6 ?sing e$e"tri" mi,er+ (eat unti$ "o$or $ightens and @ust unti$ 'rosting (e"omes thi"k enough to 'orm so't peaks #hen (eaters are $i'ted+ a(out 2 minutes BSee Pi"ture 2C)'rosting #i$$ "ontinue to thi"ken as it stands*6

    ASS M345: P$a"e 1 "ake $a2er+ '$at side up+ on D-in"h-diameter tart pan (ottom or "ard(oard round6 I' desired+ p$a"e pan (ottom #ith "ake atop D-in"h-diameter "ake pan to make simp$e de"orating stand6 Top $a2er #ith 1 1%2 "ups 'rosting+ spreading to edge6 Sprink$e even$2 #ith di"ed to''ee6 BSee Pi"ture &C

    Top ith secon! cake layer" #lat si!e !o n$ press slightly to a!here.
    P$a"e (o#$ o' 'rosting on #ork sur'a"e6 ?sing e$e"tri" mi,er+ (eat unti$ "o$or $ightens and @ust unti$ 'rosting (e"omes thi"k enough to 'orm so't peaks #hen (eaters are $i'ted+ a(out 2 minutes BSee Pi"ture 2C)'rosting #i$$ "ontinue to thi"ken as it stands*6 Spread thin $a2er o' 'rosting over top and sides o' "ake to sea$ and set "rum(s6 BSee Pi"ture !C Spread remaining 'rosting over top and sides o' "ake )i' 'rosting (e"omes sti''+ stir gent$2 #ith spatu$a to $oosen*6 Stand "ho"o$ate (ar on 1 short end6 ?sing vegeta($e pee$er and starting at top edge o' 1 side+ run pee$er do#n $ength o' (ar )"ho"o$ate #i$$ "ome a#a2 'rom side o' "ho"o$ate (ar in "ur$s*6 BSee Pi"ture :C Pi$e "ho"o$ate "ur$s atop "ake6 Chi$$ at $east 2 hours6 )Can (e made 2 da2s ahead6 Cover #ith "ake dome and keep "hi$$ed6 4et stand at room temperature 1 hour (e'ore serving6* Per serving: &&: Ca$ories )k"a$*< 1:g Tota$ -at< )&DE "a$ories 'rom

    'at*< &g Protein< :1g Car(oh2drate< &Fmg Cho$estero$< 221mg Sodium -ood ,"hanges: 1 1rain)Star"h*< 0 4ean Meat< 0 Gegeta($e< 0 -ruit< & -at< 2 1%2 /ther Car(oh2drates

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