Opera Torte

Adapted by StarChefs.com
November 2010
Yield: 12 Servings


Biscuit Joconde
2 kilograms melted eggs
1.5 kilograms powdered sugar
400 grams cake flour
300 grams butter
1.3 kilograms egg whites
200 grams sugar
Chocolate Ganache
1.2 kilograms heavy cream
40 grams trimoline
60 grams glucose
1.2 kilograms 50 to 65% chocolate, chopped
To Assemble and Serve
coffee syrup
coffee buttercream


For the Biscuit Joconde:

Preheat the oven to 375ºF. Whisk the eggs, powdered sugar, almond flour, cake flour, and melted butter together. In a separate bowl, whisk the egg whites and sugar together to form a meringue. Fold the meringue into the powdered sugar mixture. Spread the mixture onto parchment-lined sheet trays and bake for about 9 minutes, or until the edges of the biscuit turn slightly brown. Remove from the oven and allow to cool.

For the Chocolate Ganache:

Put the heavy cream in a large pot and bring to a boil over medium heat. Whisk in the trimoline and glucose and remove from the heat. Pour the hot cream mixture over the chopped chocolate and stir the mixture until all the chocolate has melted and the mixture is smooth. Finish the ganache with an emulsion blender for a smooth finish.

To Assemble and Serve:

Spread a thin layer of chocolate ganache on the bottom of the first sheet of biscuit joconde. Soak the biscuit joconde well with coffee syrup then spread ½-inch layer of coffee buttercream, followed by a second layer of well soaked biscuit joconde. Follow this with a ½-inch layer of room temperature ganache. Top this with the last layer of soaked biscuit joconde. Cover with a very thin layer of ganache. Chill the entire torte, then cover with a thin layer of warm ganache to glaze. Cool once more, then cut into dainty rectangles.