Opera Cake

Ingredients

• •3/4 cup all-purpose flour
• •1/2 cup unsweetened cocoa powder
• •5 large eggs, separated
• •1/2 cup granulated sugar
• •2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water
• •8 ounces dark chocolate, chopped
• •1 cup heavy cream
• •1/4 cup unsalted butter
• •1 tablespoon strong brewed coffee
• •2 tablespoons coffee liqueur (optional)
• •pinch salt

Directions

1. 1Preheat oven to 350°F. Mix flour and cocoa powder. Beat egg whites until stiff peaks form, gradually add sugar. Fold in yolks, then espresso mixture, then flour mixture.
2. 2Pour into greased 9x13 inch pan and bake 20-25 minutes until springy. Cool completely, then split into two thin layers.
3. 3Heat cream until steaming. Pour over chopped chocolate and let sit 1 minute, then whisk smooth with butter to create ganache. Stir in coffee and liqueur.
4. 4Spread half the ganache on first cake layer, top with second layer, then spread remaining ganache on top. Refrigerate at least 2 hours until set.
5. 5For glaze, melt additional 4 ounces chocolate with 2 tablespoons butter, pour over cake and spread evenly. Chill until firm before serving.

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