Opera

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• JOCONDE BISCUIT
• 12 egg whites
• 3/4 cup white sugar
• 10 eggs, beaten
• 1 1/4 cups ground blanched almonds
• 1 1/4 cups confectioners' sugar
• 1 cup pastry flour
• 3 tablespoons butter, melted
• COFFEE BUTTERCREAM
• 1 1/4 cups white sugar
• 3/8 cup water
• 3 egg whites
• 1 1/4 cups butter, room temperature
• 1 dash coffee-flavored extract
• GANACHE
• 2 1/2 cups heavy cream
• 2 1/2 cups semisweet chocolate, chopped
• COFFEE SYRUP
• 1 cup white sugar
• 1 cup water
• 1/2 teaspoon instant coffee granules

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (218°C) and line two baking sheets with parchment paper.

2. Whip the 12 egg whites with the white sugar to stiff peaks. In another bowl, beat the 10 beaten eggs with the confectioners' sugar and ground almonds, then fold in the pastry flour and melted butter.

3. Gently fold the meringue into the egg mixture in two additions. Spread thin layers on the prepared sheets and bake 6 to 8 minutes, until set and lightly golden, with the centers springing back to the touch.

4. For the coffee syrup, stir the white sugar, water and instant coffee granules in a small pan over medium heat until dissolved. Cool completely.

5. For the buttercream, boil the white sugar and water to 240°F (116°C). Whisk the 3 egg whites while slowly pouring in the hot syrup, then whisk until the bowl is cool and the whites reach 160°F (71°C). Beat in the room-temperature butter a little at a time, then the coffee-flavored extract.

6. For the ganache, heat the heavy cream until steaming but not boiling, pour over the chopped chocolate, rest 2 minutes, then stir smooth and cool until spreadable.

7. Cut the biscuit sheets into three equal rectangles. Brush each layer with coffee syrup, spread buttercream between two layers, and stack. Spread ganache over the top and chill 1 hour before slicing.