How To Make Classic Opera Cake

Today, I’m sharing how to make a classic opera cake step by step. It’s called “A king of chocolate cake” for a reason. The rich cake melts in your mouth with an amazing aroma. Subscribe!: Share the video: Biscuit Joconde 2 sheet pans: | ✖️ 15inch | 38cm • Powdered Sugar 100g | • Almond flour 100g | • Whole eggs 150g (about 3 eggs) | • Egg white 140g | (from about 4 large eggs) • Granulated sugar 70g | • All-purpose flour 35g | • Butter 15g | Bake at 410F | 210C for 6-7 minutes until it gets nice golden brown. * The time & temperature may vary depending on the ovens. Coffee Syrup • Milled coffee 35g | • Water 340g | 12oz • Granulated sugar 70g | • Cognac 100g | Chocolate for sponge • Couverture chocolate (58%) 35g | • Oil 7g |