Opera with a salted caramel core
12 servings
40 minutes
The opera with a salted caramel core is an exquisite dessert reflecting the harmony of contrasting flavors. Inspired by the classic French cake 'Opera', it gains a unique interpretation thanks to the salted caramel that adds rich depth. Crispy cookies with notes of praline and chocolate create a textural base, while airy coffee sponge fills the dessert with rich aromas. Delicate coffee and chocolate cream provide creamy softness, and the chocolate sphere hides a core of vanilla caramel, creating an amazing balance of sweet and salty. Serving with warm salted caramel sauce completes the gastronomic spectacle, awakening the entire palette of taste sensations. This dessert is a perfect blend of elegance and passion, capable of surprising even the most discerning gourmets.
1
Cookie dough. Melt praline and dark chocolate (100 g), then mix with crushed vanilla wafers. Place the resulting mass between two sheets of paper sized 1 - 2 mm. Refrigerate for 20 minutes, then remove and use a 'ring' mold with a diameter of 25-30 cm to make a circle.
- Praline: 100 g
- Dark chocolate 70%: 444 g
- Crushed vanilla wafers: 100 g
2
Vanilla caramel. Make caramel from sugar (150 g), while bringing cream (300 ml) with vanilla to a boil. When the caramel turns golden, add butter (50 g). Add the vanilla cream to the caramel.
- Sugar: 358 g
- Cream 33%: 704 ml
- Vanilla: 3 g
- Butter: 157 g
3
Chocolate sphere. One serving is 50 g. Melt 150 g of 70% dark chocolate and add cocoa butter, then add another 50 g of dark chocolate. Form a sphere in a special silicone mold.
- Dark chocolate 70%: 444 g
- Cocoa butter: 2 g
- Dark chocolate 70%: 444 g
4
Coffee biscuit. In one bowl mix powdered sugar (112 g), almond flour, and 3 eggs. In another bowl mix 100 g of egg whites, dry egg white, sugar (18 g) and whip until frothy. Add nut oil, coffee (22 g), and flour to the first bowl, then gradually fold in the foam from the second bowl.
- Powdered sugar: 112 g
- Almond flour: 112 g
- Chicken egg: 3 pieces
- Egg white: 100 g
- Dry protein: 1 g
- Sugar: 358 g
- Nut butter: 4 ml
- Instant coffee: 44 g
- Wheat flour: 30 g
5
Spread everything on silicone paper in a layer of 3 mm and bake in the oven for 5 to 6 minutes at 220 °C.
6
Prepare coffee cream: hydrate gelatin in cold water. Heat 90 g of cream and 90 g of milk, add 20 g of coffee, cover with aluminum foil for 10 minutes, then filter. Boil the resulting liquid again in another container, add mixed egg yolks (44 g) with sugar (18 g). Stir continuously until reaching 82 °C. Then add gelatin and dark chocolate (54%). When everything cools to 40 °C, add 57 g of butter and blend with a blender, then refrigerate.
- Gelatin: 5 g
- Cream 33%: 704 ml
- Milk: 204 ml
- Instant coffee: 44 g
- Egg yolk: 84 g
- Sugar: 358 g
- Dark chocolate 55%: 72 g
- Butter: 157 g
7
Preparing chocolate cream. The same method as for coffee cream - heat 114g of cream and milk and cover with aluminum foil for 10 minutes, then strain. Boil again in another container, add mixed yolks (40g) with sugar (22g). Stir continuously until reaching 82 °C. Then add 144g of 70% dark chocolate. Let cool and then refrigerate.
- Cream 33%: 704 ml
- Milk: 204 ml
- Egg yolk: 84 g
- Sugar: 358 g
- Dark chocolate 70%: 444 g
8
Make caramel from 150 g of sugar, while bringing 200 g of cream to a boil. When the caramel turns golden, add 50 g of butter and sea salt. Mix the cream with the caramel.
- Sugar: 358 g
- Cream 33%: 704 ml
- Butter: 157 g
- Sea salt: 4 g
9
In one half of the chocolate sphere, layer coffee biscuit with coffee cream, and in the other half, layer biscuit with chocolate cream; in the center of the sphere should be vanilla caramel. Chill both halves and combine them. Place the sphere on a cookie and serve with hot salted caramel sauce.
10
Enjoy your meal!