The classic opra gateau is really a multi-layered sponge cake sandwiched along with chocolate ganache and buttercream and capped with fruit. here's my undertake it, which utilizes brownie-style chocolate sponge, three kinds of chocolate mousse and chocolate glazing. It ought to be prepared each day before needed, because it’s quite complicated and should be frozen overnight.
90g (3 12oz) dark (semisweet) chocolate (a minimum of 70 percent cacao solids)
135g (1 stick plus 112 tablespoons of) butter, softened
135g (23 cup) caster (superfine) sugar
2 eggs
65g (12 cup) plain (all-purpose) flour
For that chocolates mousse
125g (4 12oz) chocolates(a minimum of 70 percent cacao solids), chopped
1 egg, separated
250ml (1 cup) double (heavy) cream, gently whipped to soft peaks
For that milk chocolate mousse
125g (4 12oz) milk chocolate (33 percent cacao solids), chopped
1 egg, separated
200ml (34 cup plus 2 tablespoons of) double cream, gently whipped
For that white-colored chocolate mousse
125g (4 12oz) white-colored chocolate (28 percent cacao solids), chopped
1 egg, separated
200ml (34 cup plus 2 tablespoons of) double cream, gently whipped
For that chocolate glaze
90g (312oz) chocolates (a minimum of 70 percent cacao solids), finely chopped
150ml (23 cup) double cream
30ml (2 tablespoons of) water
40g (3 tablespoons of) runny honey
25g (2 tablespoons of) butter, cubed
1 Preheat the oven to 180°C/350°F/gas mark 4. Line three 22 x 22cm (9 x 9 inch) baking sheets with greaseproof (wax) paper.
2 Melt the chocolate inside a heatproof bowl set on the saucepan of simmering water, ensuring the foot of the bowl doesn't touch water.
3 Place the butter in another bowl and beat until soft.
4 Put the sugar and eggs inside a third bowl and beat until pale and fluffy.
5 Take away the chocolate in the heat and fold within the soft butter. Match the egg mixture, then sift within the flour. Mix with spatula until no pockets of flour remain.
6 Divide the mix equally one of the prepared baking sheets and spread into a level layer 5mm (14 inch) thick. (a) Bake for 6–8 minutes. Transfer to some wire rack to awesome. Chocolates mousse
7 Melt the chocolate inside a heatproof bowl set on the saucepan of simmering water, ensuring the foot of the bowl doesn't touch water. Leave to awesome slightly, until about 45–50°C/113–122°F.
8 Gently beat the egg yolk, then increase the melted chocolate and stir well having a spatula. Fold in a single- third from the whipped cream, then whisk within the remainder. It'll soften the mix and release its consistency.
9 Place the egg white-colored right into a clean bowl and whisk until stiff. Lightly fold in to the chocolate cream mixture. Put aside.
Milk chocolate mousse
10 Make in the same manner because the chocolates mousse.
White-colored chocolate mousse
11 Make in the same manner because the chocolates mousse.
To construct the wedding cake
12 Line an in-depth baking tin 22 x 22cm (9 x 9 inches) with three layers of clingfilm (plastic wrap), letting it generously overhang the perimeters. Build the layers from the cake the following: sponge, chocolates mousse, sponge, milk chocolate mousse, sponge, white-colored chocolate mousse. Cover using the overhanging clingfilm and freeze overnight.
Melt the chocolate inside a heatproof bowl set on the saucepan of simmering water, ensuring the foot of the bowl doesn't touch water.
Place the cream, water and honey in a tiny saucepan and produce towards the boil.
Pour one-third from the steamed cream mixture to the melted chocolate and blend having a spatula until shiny. Add another third, combine again, adding the ultimate third. Leave to awesome to 35–40°C/95–104°F, adding the butter.
Put the frozen cake on the wire rack on the tray (to trap any drips) and pour the glaze regarding this. Spread it easily having a rubber spatula or palette knife, then devote the refrigerator for 4–6 hrs to create.
Before serving, trim the wedding cake edges evenly utilizing a knife drizzled with tepid to warm water. Make use of the same method to cut the wedding cake into slices.
