Opera cake

ingredients:

Butter Cream:

sugar 280gr
50 ml water
4 egg whites
225g butter
Coffee extract 25 gr


Chocolate cake:
4 eggs
120g sugar
100g flour
20g cocoa


Ganache:
300 cc cream
300 gr chocolate topping
vanilla essence


Mirror:
Ganache 100g
75gr red dye
15g glucose


Preparation:

Butter Cream:
Place in a pot with sugar water, and bring to a boil until a syrup of 118 ° C. Pour in the form of thread over the egg whites. Beat until an Italian meringue. Add butter slowly ointment point while continuing whisking. Finally add the coffee extract. Book.

Chocolate cake:
Place the eggs and sugar together in a bowl and take bath, stir until the sugar is completely dissolved. Remove and continue beating until point letter. Sift the flour with cocoa and integrate with encircling movements. Place in a plate of 30 cm x 40 cm greased and floured. Bake in 180 ° C oven. Remove and let cool. Cut into four.

Ganache:
Place the cream in a saucepan and bring to a boil until it simmers. Pour over the chopped chocolate in a bowl. Chocolate mix until dissolved. Place the vanilla, cover with cling film in contact and let cool in the refrigerator until taking consistence.

Mirror:
Place in a saucepan with the dye ganache and glucose, heat to integrate well.

assembly:
Collate on layers of ganache, butter cream and cake. Once armed, glaze with the mirror, let cool and remove the edges to present.