Opera

INGREDIENTS
For the biscuit:
4 eggs
4 whites
160 g caster sugar
160 g of almond powder
40 g of flour
50 g melted butter and 20 g for the mold
For the ganache:
200 g of cream
200 g of dark chocolate
2 tbsp. rum
For the coffee cream:
2 egg yolks
75 g caster sugar
1 C. liquid coffee extract
100 g of butter
For the syrup:
75 g caster sugar
5 cl of rum

PREPARATION
STEP 1
Preheat the oven th.6 (200 ° C).

2ND STEP
Prepare the biscuit. Whisk the eggs and sugar for 10 minutes in a bain-marie. Let cool. Add the almond powder, the flour, the melted butter and the 4 snow whites.

STEP 3
Pour into a buttered pan and bake for 25 minutes. Unmould and let cool.

STEP 4
For the cream, bring to the boil 3 tbsp. water with the sugar. Pour boiling on the egg yolks by mixing and fragrant coffee.

STEP 5
Work the butter in ointment. Stir in the cooled mixture while whisking.