Opera Cake with Coffee and Chocolate Cream

35% cream, Egg, Sugar-free white chocolate, Almond flour, 99% chocolate, 10% cream, Egg whites, Egg yolks, Erythritol, Butter, Xanthan gum, Coffee, Himalayan salt

Heat on the stove: 5 min. Mix: 10 min. Whisk with a mixer: 10 min. Bake in the oven: 30 min. Chill in the refrigerator: 4 h. Whisk with a mixer: 5 min. Heat on the stove: 10 min. Chill in the refrigerator: 12 h.

Sponge. Beat the egg whites (90 g) with Himalayan salt (1 g) and erythritol (15 g) to firm peaks. Melt the butter (25 g). Mix the almond flour (140 g) with xanthan gum (5 g), add the eggs (150 g), then gently fold in the whipped whites and butter.

Heat the oven to 200 °C. Divide the batter into three parts and spread each one on parchment in a 20×20 cm square. Bake the three layers for 10 minutes each and cool completely.

Coffee cream. Heat the 35% cream (230 g) almost to a boil. Pour it over the sugar-free white chocolate (150 g), add coffee (5 g), and stir. Cover the cream directly with film and chill for 4 hours, then whip it.

Chocolate cream. Combine the 10% cream (110 g) and 35% cream (110 g) and heat. Beat the egg yolks (54 g) with erythritol (15 g), add the hot cream, and cook until thickened without boiling. Pour the mixture over the 99% chocolate (110 g) and stir smooth.

Assemble the cake with coffee cream between the first two layers and chocolate cream on top. Chill for at least 12 hours.