"0"pera Cake - The Opera Cake of Hazelnut Version

Why is "0"pera cake? Because I do a little change in the original recipe - I use hazelnut flour to replace part of almond flour. Toast hazelnut has unique and strong smell that I'm crazy for. Chocolate, coffee and hazelnut, what else ingredient could be more match than that?

Ingredients: mini version(use small sheet pan-25 x 16)

for Joconde:

- hazelnut flour 28g
- almond flour 17g
- powdered sugar 11g
- egg 85g
- egg yolk 10g
- bread flour 10g(LPMTF)

- egg white 42g(abouut 1 egg white)
- sugar 10g

Combine the nuts flour and powdered sugar to a blender, then shift the mix flour.
Beat the mixture until it gets pale, and then incoporate with bread flour properly (slow and gentle~). Start to beat the egg white until "soft" peak...(here I got a mistake, I beat it to the stiff peak form, so I had a hard time to combine the mixture and meringue at the begining/__\) and combinde the batter and meringue. Pour the batter into sheet pan and bake for 8~10 min at 425 degree. (It would be pop up at first, then comes down at the end...I think it is ready if it become flat after rising!!!??? )

for glaze:
- chocolate 85% 50g
- heavy cream 75ml
- light corn syrup 15g

Boil the cream and syrup, then pour over chopped chocolate. I didn't use melted chocolate directly for glaze since I was afraid that I might screw up the whole cake just because I'm not good at tempering...


for syrup:
- Kahlua only(yeah..I'm lazy)

for botton of the chocolate:
- valrona 72%

for ganache:
- Kahlua chocolate 50g
- heavy cream 50ml

Assembling:
Cut the cake into 3 pieces. spread the melted chocolate in the bottom of the layer. (chocolate need to be tempered) And flip the cake, apply coffee syrup to the layer, then ganache. Now put on second layer of cake, soak it and then spread the buttercream, then ganache ~ Put on the last layer, soak it and spread the buttercream again. Chill the cake until buttercream gets firm, then pour the glaze.

Hard working, but is worthy! SUPER DE-LI-CIOUS ~^0^~ The cake are moisture and rich in flavor. I think the bread flour gives the cake a little bit dense and not delicate texure...This is the best cake I've done recently!