Ingredients

3 egg whites 1 tbsp caster sugar 150g ground almonds 150g icing sugar 3 eggs 35g plain flour 20g unsalted butter, melted

For the coffee buttercream

200g unsalted butter 1 egg, plus 1 egg yolk 2 tbsp espresso coffee 200g caster sugar tsp vanilla extract

For the ganache

125ml double cream 125ml milk 250g dark chocolate, chopped 35g unsalted butter, softened

To assemble

50ml espresso 1 tsp sugar 2 tbsp dark rum

To decorate

100g white chocolate 100g dark chocolate 50g clarified butter

Method
1. Heat the oven to 220C/gas mark 7 and line 2 lipped baking trays with non-stick baking parchment. 2. In a clean bowl whisk the egg whites and caster sugar until stiff peaks form. In a separate bowl mix together the almonds and icing sugar, then add the eggs and whisk until pale and doubled in volume. Sieve in the flour and fold to incorporate, then gently fold in the egg whites followed by the melted butter. 3. Divide the mixture between the baking trays and spread out evenly. Bake for 7-10 minutes, but watch carefully as it cooks quickly. 4. For the coffee buttercream, mix the sugar and 30g water in a pan and heat to 120C, or until syrupy and almost a caramel. Add the vanilla to the syrup once the mixture is thickening then remove from the heat. Whisk the egg and egg yolk in a bowl then pour on the hot syrup with the beaters still running. Once the mixture is fluffy allow to cool a little then beat in the butter. Stir through the coffee then leave to cool. 5. For the ganache, heat the cream and milk and when almost boiling pass through a sieve onto the chocolate. Stir until melted, smooth and thick. 6. To assemble, using the base of a 20cm cake tin as a stencil, cut 2 discs from the sponge sheets, and a third one made from 2 halves cut from the remainders of the sponge sheets. Place the first disc in the bottom of the 20cm mould then mix together the coffee, rum and sugar and brush over the sponge. Cover with a layer of ganache then add the second sponge disc the 2 halves at this point. Brush again with the rum mixture then add the coffee buttercream. Top with the final disc then brush with rum mix and spread the ganache over the top. Chill in the fridge for 30 minutes to set. 7. To decorate, melt the white chocolate and dark chocolate in 2 separate bain maries. Add the clarified butter to the dark chocolate and stir to combine. Remove the gateau from the fridge and pour the dark chocolate mixture over. Allow to set then remove the mould from the gateau using a blow torch or the heat of your hands. 8. To finish, spoon the melted white chocolate into a piping bag or food bag with a hole snipped in the end. Pipe the word 'opera' onto the gateau and serve.

Da capo Dessert

There are occasions in life when a special cake is required. If you are up for a challenge, this recipe for opera cake is perfect. I first tasted this dessert when working in the pastry section of Paul Bocuses restaurant in Lyon. I loved the fact that it contained so many of my favourite ingredients. In Bocuse they used pistachio cream to flavour the cake but, since I prefer vanilla, this is my version. I have been asked for this recipe hundreds of times over the years. It takes a long time to make but it is worth every ounce of patience and effort. Its possible to make the sponge the day before as long as it is kept in an airtight container overnight. Opera is broken down into three different stages: almond sponge, butter cream with vanilla and coffee and, finally, ganache. Almond sponge 1 large free-range egg 50g caster sugar 10g unsalted butter noisette (butter heated until it turns golden brown) 1 free-range egg white 10g icing sugar 20g sieved flour 50g sieved, ground almonds A pinch of sea salt Method 1. Butter the baking tray and cover with parchment paper, brush with butter and sprinkle with flour. Preheat the oven to 180C. 2. Beat eggs over low heat for a minute. Add the sugar and beat until the volume has doubled. It is ready when you can draw the figure 8 into the whipped eggs. 3. Fold in the almond and flour.

4. In another bowl, whisk the egg whites add a third of the icing sugar. When the eggs are nearly stiff add the remainder of the sugar and whisk until stiff. Add the salt and whisk for a minute. 5. Fold the whipped egg whites into the mixture. Fold in the noisette butter then pour the mix onto the baking tray, spreading evenly with a spatula. Cook in the oven for 12 minutes. 6. Remove from oven and remove the parchment paper from the sponge and rest it on the paper. Coffee syrup 250ml water 42g ground espresso coffee or enough coffee for a double espresso. 1 cup espresso 100g sugar Method 1. Bring water and sugar to boil, add coffee and rest for 30 minutes. Coffee buttercream 117g butter 6g caster sugar 1tsp ground espresso 1 vanilla pod, de-seeded Method 1. Dice the butter and mix until soft. Cream together with the vanilla and sugar, then add the coffee syrup. Vanilla cream 10ml water 200ml of milk 50ml of cream 3 free range egg yolks 50g icing sugar 1 vanilla pod Method 1. Scrape the seeds from the vanilla pod into the egg yolks. 2. Mix the water, milk and cream in a pot, add the vanilla stems and bring to the boil. 3. Add the sugar to the eggs and vanilla and whisk. Then add half the boiled liquid and mix. Return pot to a low heat and stir with a spatula. Heat until the mixture coats the back of the spoon do not boil. Place pot into cold water. Italian meringue 75g free-range egg whites 65g icing sugar 50g granulated sugar 15g water Method 1. Mix egg whites and a third of the icing sugar until stiff. Mix in the remainder of the icing sugar. 2. Bring the granulated sugar and water to a boil in a saucepan.

2. Boil without stirring until the syrup registers 112C on a sugar thermometer. 3. Pour the syrup into the egg whites and mix for five minutes. 4. Fold in the buttercream, then fold in half the vanilla cream. Place into a clean bowl and cover. Chocolate ganache 500ml of cream 250g of 70 per cent dark chocolate 200g of 60 per cent dark chocolate Method 1. Boil cream. 2. Melt chocolate over a bain-marie (a pot of water on top of which can be added another container). 3. Add the chocolate to the cream and mix well. Cover and cool. Assembling the opera cake 1. Cut the sponge into three pieces and brush with coffee syrup. 2. Spread one third of the Italian meringue evenly on the sponge, place in a fridge for about 20 minutes to set. 3. Coat with 1/2cm of ganache. 4. Moisten the next two pieces of sponge and layer them using the same method. The glaze 200g of 70 per cent chocolate 50g of unsalted butter Method 1. Melt chocolate over bain-marie, melt butter and mix well, cool. 2. Coat the top of the cake with the glaze and cool for 20 minutes. 3. Cut the sides to clean the cake. 4, With the remainder of the glaze place into a plastic piping bag and decorate. 5. Serve with the remainder of the vanilla cream. It is best served at room temperature. Kevin Thornton is a Michelin-starred chef and owner of Thorntons Restaurant on St Stephens Green in Dublin. www.thorntonsrestaurant.com Tags: chocolate, coffee, dessert, vanilla

triple chocolate petit fours

Prep Time: 20 min. Bake Time: 20 min. Difficulty: Easy Yield: 40petit fours

Cake:

cup white chocolate, melted cup chopped DOVE Brand Dark Chocolate, melted cup chopped DOVE Brand Milk Chocolate, melted 2 cups all-purpose flour 1 teaspoon baking soda teaspoon baking powder teaspoon salt 1 cup butter, softened 1 cups white sugar 3 eggs 1 cup buttermilk, reduced fat cup hot water

Frosting:

cup apricot jam cup chopped DOVE Brand Dark Chocolate 2 tablespoons heavy cream of a 10-ounce roll marzipan Confectioners sugar for dusting cup white frosting, optional cup chocolate frosting, optional 1/3 cup Triple M&MS Brand Premium Chocolate Candies

Utensils:

3, 9-inch square cake pans

1. Place each variety of chocolate in a separate glass mixing bowls. Microwave each bowl for approximately 30 seconds, or until chocolate melts. Set aside. 2. Combine flour, baking soda, baking powder and salt. Set aside. 3. Cream butter and sugar. Add eggs, one at a time, beating well with each addition. Alternately add small amounts flour mixture and buttermilk until completely incorporated. Finally stir in hot water. 4. Divide batter between mixing bowls with chocolate and stir. Transfer batters to separate prepared cake pans and bake in preheated 350F oven for 20 minutes. Cool completely. 5. Spread apricot jam on top of each cake layer and stack them. Thinly roll marzipan on a sugardusted surface. Roll a 9x9 inch square and arrange it on the top cake layer. Cut cake in half. 6. Melt remaining -cup of chocolate with heavy cream. Spread on top of one cake half and set aside to cool. Cut both cakes into 8x5 into 40 pieces. Decorate tops of petit fours with drizzles of white and chocolate icings and Triple Chocolate Premium M&M. Tip to drizzle icing over petit fours: Spoon icing into resealable plastic bags and microwave for 15 seconds or until the consistency of heavy cream. Snip a corner and drizzle.

chocolate pumpkin roll

Prep Time: 20 min. Bake Time: 15 min. Decoration Time: 20 min. Difficulty: Moderate Yield: Makes 12 servings.

For the roulade:

1/4 cup DOVE Brand Dark Chocolate 1/3 cup all-purpose flour 2 tablespoons unsweetened cocoa powder 5 large eggs, separated 1/2 cup sugar, divided 1/4 teaspoon salt Confectioners sugar Jelly roll pan Waxed paper Clean kitchen towel

For filling:

2 cups pumpkin pie mix 2 cups whipped topping

For the chocolate glaze:

cup milk 1 cup DOVE Brand Dark Chocolate 1 tablespoon light corn syrup

Optional:

Whipped topping 8 DOVE Brand Dark Chocolate

For the roulade: 1. Melt dark chocolate, set aside. Sift flour and cocoa powder together, set aside. Beat egg yolks with 1/4 cup of sugar until thick and yellow. Stir in melted chocolate and stir until smooth. Fold in the flour mixture. 2. Beat egg whites and salt until soft peaks form. Gradually add sugar, one tablespoon at a time until egg whites are stiff and shiny. Fold egg whites into yolk-chocolate mixture, one third at a time until just blended. Spread mixture evenly into greased and waxed paper-lined prepared pan. 3. Bake in a preheated 350F oven for approximately 10 to 15 minutes, or until cake is springy to the touch. While cake is cooling, spread a clean kitchen towel onto your work surface. Generously sprinkle towel with confectioners sugar. Invert cake onto towel and peel off waxed paper. Roll cake up lengthwise with towel and cool completely. 4. Unroll cake and spread pumpkin filling on top, leaving a 1" border all around. Reroll cake, using the towel to help. Transfer to a serving platter, seam-side down. Spoon chocolate glaze over top, letting it drip down the sides. Top with dollops of whipped topping and DOVE Brand Dark Chocolates if desired. For the filling: Drain pumpkin pie mix in a sieve placed over a bowl. Refrigerate for two hours while making roulade. Fold whipped topping into the pumpkin mixture just before filling roulade. For the glaze: Bring milk to a boil, remove from heat and stir in chocolate and corn syrup. Cover and let rest for 5 minutes. Stir until smooth. Tip: The glaze can be made up to two days in advance and refrigerated. Just before preparing, heat in microwave for 10 to 20 seconds.

Prajitura din foi cu miere

200 gr zahar 1 lingura bicarbonat 450 gr faina 4 oua 200 gr nuci macinate 5 linguri miere de albine sare

PENTRU CREMA DE UNT:

100 ml lapte 5 galbenusuri 335 gr unt moale 175 gr zahar sucul de la o lamaie

PENTRU CREMA DE CACAO:

1 plic zahar vanilat 50 gr cacao 4 linguri zahar 200 gr nuci 25 gr unt

PENTRU DECOR:

100 gr nuci macinate

Cum se prepara? 1. Se freaca ouale cu zaharul pana cand se obtine o crema alba in care se adauga zaharul, mierea de albine, putina sare, bicarbonatul,faina si nucile macinate. Se omogenizeaza bine compozitia pana se obtine un aluat care sa se poata intinde. Daca aluatul este prea moale se mai poate adauga o lingura de faina. 2. Se intind din aluat 5 foi care se coc pe dosul tavii in cuptorul incins. cand sunt rumenite se scot si se lasa sa se raceasca, la distanta una de cealalta. 3. Se prepara crema de unt si lamaie, pentru care se freaca untul spuma, ca sa se elimine apa in exces. Laptele si 60 gr de zahar se pun pe foc si se lasa sa dea in cateva clocote, apoi se ia de pe foc. Galbenusurile si 100 gr de zahar se freaca pana se obtine o spuma care se desface apoi cu laptele fierbinte. Se amesteca bine, apoi se pune vasul pe foc mic, amestecand mereu ca sa nu se prinda. Dupa 5 minute, se ia vasul de pe foc si se lasa sa se raceasca. Se adauga untul si sucul de lamaie si se omogenizeaza compozitia. 4. Pentru crema de cacao, se pun intr-un vas pe foc mic 4 linguri de zahar, 3 linguri de apa, zaharul vanilat si cacaua. Se amesteca bine si, cand incepe sa se ingroase, se ia de pe foc si se incorporeza in crema untul si nucile. 5. Intr-o tava mare se asaza prima foaie si apoi alternand crema alba, foaie, crema de cacao. Ultimul strat trebuie sa fie crema de unt, peste care se asaza nucile pisate, si se baga prajitura la frigider pana a doua zi cand poate fi servita.