225g Icing sugar
225 Almond powder
60g Flour
410g Whole eggs
220g Egg whites
40g Sugar
65g Melted Butter

Sieve together the icing sugar, almond powder and flour and whisk in the whole eggs. Make a meringue by beating togther the egg whites and the sugar. Fold in the meringue into the almond batter until fully incorporated. Melt the butter, add it in and mix. Spread the batter on silicon trays and bake at 220°C for 8-10 minutes.

130g Milk
80g Sugar
80g Egg yolks
330g Soften butter
100g Sugar
50g Water
70g Egg whites
10g Coffee powder
5ml Warm water

Boi the milk and sugar together. Add the hot milk to the egg yolks and heat to 85°C. Cool down the mixture with a stand mixer and add in the soften butter. In a seperate pan boil the sugar and water together until it reaches 120°C. In a stand mixer, whip the egg whites. When the syrup reaches 120°C add it slowly to the whipped egg whites. Add the first mixture into the egg whites using the stand mixer on low speed. Combine the coffee powder with warm water and add it in. Whisk until fully combined.

600g Milk
100g Cream
675g Santo Tomas 70% Dark Chocolate Couverture
180g Soften butter

Bring the milk and cream to a boil and pour it on top of Santo Tomas 70% Dark Chocolate Couverture. Stir until fully melted and add in the soften butter to the chocolate.

250g Liquid coffee
200g Sugar
200g Coklat Dark Chocolate Compound

In a pan, mix the liquid coffee together with the sugar and set aside for assembling. Melt the Coklat Dark Chocolate Compound in a microwave and brush a layer of it on a parchment paper placed at the bottom of the opera cake pan. Soak the almond biscuit by brushing it with the coffee syrup on both sides and place it at the bottom of the cake pan. Add an even layer of the coffee butter cream on top of the almond biscuit. Brush again the coffee syrup on the second almond biscuit and add it on top of the coffee butter cream. Add the Santo tomas Ganache right on top. Repeat this process twice and place the opera cake in a chiller until forzen.

500g Coklat Dark Chocolate Compound
250g El Pao 58% Dark Chocolate Couverture

Melt together Coklat Dark Chocolate Compound and El Pao 58% Dark Chocolate Couverture to 50°C. Add 140g of sunflower oil to the melted chocolate and set aside. Remove the opera cake from the cake pan and place on a wire rack. Glaze the entire frozen opera cake with the hot chocolate glaze and finish off by sprinkling cocoa powder on top.