Opera Cake

• Add sugar to the egg whites and whip until fluffy.
• Add almond flour, all-purpose flour, melted unsalted butter, vanilla, and egg yolks to the mixture, and mix well.
• Pour the mixture from Step 2 into a mold and bake.
• Preheat the oven to 200ºC/220ºC. Once the oven is hot, place the cake inside and bake for a total of 7 – 10 minutes, depending on the equipment. Remove the cake when it’s cooked and let it cool.

• Dissolve the coffee in boiling water.
• Boil sugar with 30g of water.
• Whip 1 egg and 1 egg yolk. Gradually add the hot syrup, then slowly incorporate 200g of melted butter, mixing well.

Heat the whipping cream and dark chocolate to about 70ºC, then chill.

Melt chocolate and unsalted butter together over a double boiler until you achieve a uniform mixture.

• Divide the cooled cake into equal portions. Spread ganache on top and smooth the surface with a spatula. Place the second layer of cake on top, continue to spread the cream on top and smooth it out.
• Repeat layering the cake and applying the same process, then refrigerate the cake for 1 hour. After chilling, remove the cake and pour the chocolate glaze over the top, smoothing it out with a spatula to finish.